Carrot Cake Scones KETO (Carolyn)

 

These keto-friendly carrot cake scones are a perfect addition to your Easter brunch menu.

Servings: 12   |   Net Carbs: 4

Tips:

• Almond flour is the best for grain-free scones, but if you want to go nut-free, you can use sunflower seed flour instead. See my tutorial on making your own sunflower seed flour.
• The shredded coconut helps give the proper texture to these carrot cake scones, but if you aren’t a fan, try using another ½ cup of almond flour.
• Yes, keto baked goods really DO take that much baking powder! If you want these scones to rise properly, be sure to add it all in.
• The shredded carrots don’t need to be drained at all. They add moisture to the recipe but other ingredients are adjusted to account for that.
• The cream cheese drizzle is optional but I highly recommend!

Ingredients:

Scones

• 2 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts or pecans
• ⅓ cup Swerve Sweetener
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• 1 cup shredded carrots
• 2 large eggs
• 3 tablespoon butter melted
• 1 teaspoon vanilla extract
• Cream Cheese Drizzle
• 2 ounces cream cheese
• 2 tablespoon powdered Swerve Sweetener
• 1 ½ tablespoon heavy whipping cream
• ¼ teaspoon vanilla extract

Instructions:

Scones

Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper.

In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.

Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.

Bake 20 – 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.

Drizzle

In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.

Cut just a small tip off from the corner of a ziploc bag. Spoon the frosting into the bag, seal, and then pipe decoratively over the cooled scones.

Source:  All Day I Dream About Food