Cinnamon Roll Scones (Low Carb and Gluten Free)

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  2 cup or 240g

• Sweetener

  Zero

  300g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ½ tsp or 3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Coconut oil

  ¼ cup or 55g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Vanilla extract

  ½ tsp or 2g

• Sweetener

  Zero

  300g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Cream cheese

  1 oz or 28g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  1 tbsp or 3g

• Butter

  Unsalted

  ½ tbsp or 7g

• Sweetener

  Calorie Free - Giant

  3 tsp or 3g

• Vanilla extract

  ¼ tsp or 1g

Directions

1. Scones: 2 cups almond flour 3 tbsp Swerve Sweetener 2 tsp baking powder 1/2 tsp salt 1/4 tsp ground cinnamon 1 large egg, lightly beaten 1/4 cup coconut oil, melted (butter may be substituted) 2 tbsp heavy cream 1/2 tsp vanilla extract Filling/Topping: 3 tbsp Swerve Sweetener 2 tsp cinnamon Icing: 1 oz cream cheese, softened 1 tbsp cream 1/2 tbsp butter, softened 1 tbsp powdered Swerve Sweetener 1/4 tsp vanilla extract Scones: Line a baking sheet with parchment paper and preheat oven to 325F. Whisk together almond flour, sweetener, baking powder, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, and vanilla extract until dough comes together. In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky. Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn. Remove from oven, transfer to a wire rack and let cool. Icing: Beat cream cheese, butter and cream together until smooth. Beat in powdered sweetener and vanilla extract until combined. Pipe or spread over cooled scones.

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