Mini Vanilla Bean Scones KETO (Carolyn)

 

Servings: 12

Net Carbs: 3.5

Ingredients:

Scones:

• 3 cups almond flour
• ⅓ cup Swerve Sweetener
• 1 tablespoon baking powder
• 1 teaspoon vanilla powder ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter
• 2 tablespoon heavy cream
• ½ teaspoon vanilla extract

Glaze:

• ½ cup powdered Swerve Sweetener
• ½ teaspoon vanilla powder OR seeds of ½ a vanilla bean OR ½ teaspoon vanilla extract
• ¼ cup heavy cream
• Water if your glaze is too thick

Instructions:

Scones:

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

In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.

Stir in eggs, melted butter, cream and vanilla extract until dough comes together.

Split dough into 3 equal portions and form into disks, each about 1 inch thick and 5 to 6 inches in diameter. Cut each disk into 8 equal pieces.

Separate the scones and place on prepared baking sheet and bake 15 to 18 minutes, or until just golden and firm to the touch.

Remove and let cool completely.

Glaze:

In a medium bowl, whisk together Swerve, vanilla powder, and cream until well combined. If your glaze is very thick, add water 1 teaspoon at a time until a dippable consistency is achieved.

Dip the top of each scone into glaze and place on a baking rack until set.

Source:  All Day I Dream About Food