Tender almond flour scones with the sweet kick of gingerbread spices and a sugar-free cream cheese glaze. This wonderful keto scone recipe is perfect for winter mornings and holiday brunches.
Have you noticed that I have a wee obsession with gingerbread? Okay, let’s call it what it really is: a full-on, all-consuming passion for all things gingerbread spice.
Every year, as the mercury begins to drop, I look forward to indulging in that old-fashioned flavor. It heralds the holiday season with spicy warm deliciousness.
And I am certainly not alone in this regard. I have so many mouthwatering gingerbread recipes that readers love. Fan favorites include Keto Gingerbread Cake, Classic Keto Gingerbread Cookies, and Easy Keto Gingerbread Muffins.
These almond flour keto scones have been on my site since 2012, and in my gingerbread craze, I decided it was time to give them an update.
Scones made with almond flour
Scones have long been one of my favorite breakfast treats. So when I embarked on a low carb diet, I simply had to find a way to make them keto-friendly.
It took a few tries to get the proportions right, and quite a bit of experimenting with various keto flours. But I was delighted that almond flour scones were not only possible, but were just as delicious as the conventional variety.
And the flavor variations for almond flour scones are virtually endless. If you love scones, try a basic recipe like keto blueberry scones, or something a bit more adventurous, like keto maple pecan scones.
Ingredients
- Almond flour
- Brown sugar substitute
- Coconut flour
- Cocoa powder
- Spices
- Baking powder
- Cream cheese
- Egg
- Vanilla extract
- Heavy cream
How to make keto gingerbread scones
This is an easy keto recipe that I modelled after my Strawberry Cream Cheese Scones. But to make the dough really cohesive, I used my food processor. Here are my best tips for getting it right:
- Pulse the dry ingredients. Simply add all of the dry ingredients into a food processor and pulse a few times to combine well.
- Add the cream cheese in dollops. Scoop the softened cream cheese in small spoonfuls over the dry ingredients in the food processor. Pulse a few times to cut the cream cheese into the dry ingredients.
- Add the egg and vanilla right into the processor as well and pulse again on high until the dough starts to cling together. If there are a lot of dry ingredients at the bottom of the bowl, remove the lid and scrape them up with a rubber spatula, and then pulse again to work them in.
- Lightly dust the work surface. The dough will be a bit sticky, so prep your work surface with a light dusting of almond flour or coconut flour.
- Pat in a circle and cut into wedges. I find that a 7-inch circle makes really nice-sized scones that aren’t too thin.
- Bake until golden.
- Whip up the glaze and drizzle it on!
Frequently Asked Questions
Almond flour has a lot of moisture and fat, so adding a bit of coconut flour gives keto scones a better consistency. You can replace it with another ¼ cup of almond flour.
The cocoa simply gives the scones a darker, more gingerbread colour. It won’t flavor the scones at all.
Yes, absolutely. Whisk the dry ingredients together in a bowl, the cut in the cream cheese with two sharp knives or a pastry cutter. Add the egg and vanilla until the dough comes together.
Sure! Use a good dairy-free cream cheese alternative for both the scones and the glaze. Then use some coconut cream instead of the heavy whipping cream.
Yes, they will. I recommend flash freezing them on a sheet pan first, to harden the glaze, before placing them in an airtight container.
Gingerbread Scones
Ingredients
Scones:
- 2 cups almond flour
- ⅓ cup Swerve Brown packed
- 1 tablespoon coconut flour
- 1 tablespoon cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
Frosting:
- 2 ounces cream cheese softened
- ¼ cup powdered Swerve Sweetener or powdered erythritol
- ¼ teaspoon vanilla
- 2 tablespoon heavy whipping cream
- Water to thin, as needed
Instructions
Scones
- Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper. Lightly sprinkle with almond or coconut flour.
- In a food processor, place the almond flour, Swerve, coconut flour, cocoa powder, spices, baking powder, and salt. Pulse a few times to combine.
- Add the cream cheese in small dollops over the top of dry ingredients and pulse a few times to cut it in. Add the egg and vanilla extract and pulse on high until the dough clings together in a ball.
- Turn the dough onto the prepared pan and pat into a 7-inch circle. Using a very sharp knife, slice into 8 even wedges. Use an offset spatula to carefully lift and separate the wedges. Space around the baking sheet.
- Bake 18 to 23 minutes, until the scones are lightly browned and firm to the touch. Remove and let cool completely on the pan.
Cream Cheese Glaze
- Beat the cream cheese with the sweetener and vanilla until well combined, then beat in the whipping cream until smooth.
- Beat in water, a few teaspoons at a time, until a drizzling consistency is achieved. Drizzle over the tops of the cooled scones.
Nout says
Hi Carolyn, I made these over the weekend and I just wanted to say thank you! THEY WERE FANTASTIC! they’re so good in fact, my hubby and I almost ate the ENTIRE batch in one night. I didn’t have any honeyville almond flour so I just used the slightly grittier Sensato almond meal/flour and they were still wonderful – nutty, tasty, sweet, delicious!!!
Thanks again!
Nout
Jean B. says
This recipe is top priority here. For some odd reason, I sometimes find myself craving gingerbread (and gingersnap) flavors. I also like having a baked good on hand for breakfast. I hate puttering in the early morning.
BTW, I assume, perhaps incorrectly, that the nutritional information doesn’t include the molasses. Is that correct?
Thanks so much for sharing your yummy recipes with us. They make life a lot easier and a lot more palatable.
Carolyn says
It does actually include the molasses. I always include any extra sweetener I’ve put in.
Janis says
Do you happen to use the really sweet “Grandmothers” brand molasses, or like a black strap molasses? Thanks!
Carolyn says
I think I used Grandmothers. It isn’t a lot, just enough to give a little flavour and colour.
Moira says
Just made these again. I like em better w double the ginger and no icing. Yum! A regular now, I can tell!
Katharine says
I took your suggestion, Moira, and doubled the ginger AND cinnamon (love cinnamon) and skipped the icing (but did use the molasses). I had to seriously hold my husband and son back…. they loved them so much and polished off 2 each the minute they were cooled. Next time I guess I need to try a double batch! Thanks, Carolyn!
Jennie @themessybakerblog says
Rain ruins everything. I’m still new at photography, too, and the rain makes it difficult to take a photo. Yours turned out beautiful, and the scones sound amazing. Can’t wait to try this recipe. Pinned!
CJ at Food Stories says
I love almond flour and use it all the time … This is right up my alley 🙂
Jeanette says
I haven’t scones in so long – my youngest son loves them and he also likes gingerbread.
Gerry @ Foodness Gracious says
I love scones ever since I was a tiny kid! Yes I too am dreading the shorter days as I only do bright light pics safely 🙂
RavieNomNoms says
I hear ya! We don’t seem to get a break here in New England do we? Just all of a sudden it is one extreme or the other. All the rain was when I was sick, so at least I got to snuggle in my bed haha.
These scones look delicious and I can completely empathize with your photo problem with the natural light not only going away earlier but seems like all we have is non sunny days anymore. 🙁
Kate@Diethood says
Just as I was looking for a breakfast recipe with almond flour, I get this across my google reader! YES!! and YUM!
litehousepat says
Love everything with ginger. Great for this time of the year. Will be trying these soon!!
Alyssa | Queen of Quinoa says
Wow these sound delicious! The perfect fall breakfast (or late afternoon) treat. I love the texture of scones and infusing them with gingerbread flavors is sensational. Can’t wait to try them 🙂
Cara says
Yum, I just baked up something gingerbread-ish too! ’tis the season 🙂
Beth @ Tasty Yummies says
Yum these look incredible! It is hard to believe that you had issues with these photos, you did a great job bringing them back, brightening them up and balancing them out. I am with you though, this time of year is very frustrating for that. I need to pick some of my photo friends brains myself, get some tips for better photos! Good luck with your lesson, I can’t wait to read and see what you’ve learned.
Buttoni says
These look soooo good! Can’t wait to try them during the holidays!
Moira Richardson says
Yum! In the oven as I type — I already had cream cheese icing in the fridge and was coming here looking for a recipe to use it with 🙂 I love your recipes — your cinnamon scones are a regular in my house.
Karen says
Food photography is such a constant learning experience! One day, you think you’ve got it nailed, the next you’re crying after an hour of miserable shots. Not that I know from experience! 🙂
But your scones do look delicious! I’m so ready for holiday flavors!
Alison @ Ingredients, Inc. says
your gluten free creations amazing me!
Jessica@AKitchenAddiction says
I love the gingerbread vanilla combination! It’d be wonderful to start my day with one of these!
Kiersten @ Oh My Veggies says
I hope the photography lesson goes well–you’ll have to tell me what you learn! I had the same issue with the photos I took for the recipe I posted today. They looked so gray! Even after editing! Sigh. I’ll commiserate with you over some of these yummy scones. 🙂
Brian @ A Thought For Food says
Loving that frosting smeared on top!