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    Home » Muffins & Scones » Keto Gingerbread Scones

    Published: Oct 8, 2012 · Modified: Dec 11, 2021 by Carolyn

    Keto Gingerbread Scones

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    7.1K shares
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    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.

    A keto almond flour gingerbread scone sits on a plate with a cup of coffee.

    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.

    A glazed gingerbread scone sits on a white plate with a doily on it.

    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
    a collage of 4 photos showing the steps for making keto gingerbread scones.

    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:

    1. Pulse the dry ingredients. Simply add all of the dry ingredients into a food processor and pulse a few times to combine well.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Bake until golden.
    7. Whip up the glaze and drizzle it on!
    Close up shot of a gingerbread scone on a white plate with holly in the background.

    Frequently Asked Questions

    If these are almond flour scones, why is there coconut flour?

    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.

    Why is there cocoa powder in a gingerbread recipe?

    The cocoa simply gives the scones a darker, more gingerbread colour. It won’t flavor the scones at all.

    I don’t have a food processor, can I still make these?

    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.

    Can I make these dairy-free?

    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.

    Will these almond flour scones freeze well?

    Yes, they will. I recommend flash freezing them on a sheet pan first, to harden the glaze, before placing them in an airtight container.

    A keto gingerbread scone on a white plate with a cup of coffee and the rest of the scones in the background.
    A keto almond flour gingerbread scone sits on a plate with a cup of coffee.

    Gingerbread Scones

    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. 
    4.80 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Keyword: keto almond flour scones
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8 scones
    Calories: 233kcal

    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.
    Nutrition Facts
    Gingerbread Scones
    Amount Per Serving (1 scone)
    Calories 233 Calories from Fat 174
    % Daily Value*
    Fat 19.3g30%
    Carbohydrates 8.3g3%
    Fiber 3.8g15%
    Protein 7.8g16%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Nout says

      October 15, 2012 at 11:20 am

      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

      Reply
    2. Jean B. says

      October 15, 2012 at 11:17 am

      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.

      Reply
      • Carolyn says

        October 15, 2012 at 11:50 am

        It does actually include the molasses. I always include any extra sweetener I’ve put in.

        Reply
        • Janis says

          February 01, 2013 at 2:39 pm

          Do you happen to use the really sweet “Grandmothers” brand molasses, or like a black strap molasses? Thanks!

          Reply
          • Carolyn says

            February 02, 2013 at 9:02 am

            I think I used Grandmothers. It isn’t a lot, just enough to give a little flavour and colour.

            Reply
    3. Moira says

      October 11, 2012 at 10:10 pm

      Just made these again. I like em better w double the ginger and no icing. Yum! A regular now, I can tell!

      Reply
      • Katharine says

        October 17, 2012 at 7:24 am

        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!

        Reply
    4. Jennie @themessybakerblog says

      October 10, 2012 at 3:26 pm

      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!

      Reply
    5. CJ at Food Stories says

      October 10, 2012 at 10:31 am

      I love almond flour and use it all the time … This is right up my alley 🙂

      Reply
    6. Jeanette says

      October 09, 2012 at 8:38 pm

      I haven’t scones in so long – my youngest son loves them and he also likes gingerbread.

      Reply
    7. Gerry @ Foodness Gracious says

      October 09, 2012 at 5:07 pm

      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 🙂

      Reply
    8. RavieNomNoms says

      October 09, 2012 at 12:39 pm

      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. 🙁

      Reply
    9. Kate@Diethood says

      October 09, 2012 at 11:41 am

      Just as I was looking for a breakfast recipe with almond flour, I get this across my google reader! YES!! and YUM!

      Reply
    10. litehousepat says

      October 09, 2012 at 11:04 am

      Love everything with ginger. Great for this time of the year. Will be trying these soon!!

      Reply
    11. Alyssa | Queen of Quinoa says

      October 09, 2012 at 7:59 am

      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 🙂

      Reply
    12. Cara says

      October 08, 2012 at 7:43 pm

      Yum, I just baked up something gingerbread-ish too! ’tis the season 🙂

      Reply
    13. Beth @ Tasty Yummies says

      October 08, 2012 at 6:27 pm

      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.

      Reply
    14. Buttoni says

      October 08, 2012 at 5:41 pm

      These look soooo good! Can’t wait to try them during the holidays!

      Reply
    15. Moira Richardson says

      October 08, 2012 at 5:07 pm

      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.

      Reply
    16. Karen says

      October 08, 2012 at 12:41 pm

      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!

      Reply
    17. Alison @ Ingredients, Inc. says

      October 08, 2012 at 10:54 am

      your gluten free creations amazing me!

      Reply
    18. Jessica@AKitchenAddiction says

      October 08, 2012 at 10:38 am

      I love the gingerbread vanilla combination! It’d be wonderful to start my day with one of these!

      Reply
    19. Kiersten @ Oh My Veggies says

      October 08, 2012 at 9:47 am

      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. 🙂

      Reply
    20. Brian @ A Thought For Food says

      October 08, 2012 at 8:21 am

      Loving that frosting smeared on top!

      Reply
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