These low carb carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.
When I was growing up, scones were just scones. Don’t get me wrong, they were delicious and I loved them, but they were quite basic. Variety consisted mostly of the addition of currants or berries, although you’d see the occasional recipe for oat scones. Then suddenly it seemed that this unassuming British baked good really caught hold of people’s imaginations, and suddenly there were all sorts of flavours and additions. Maple Pecan. Pumpkin. Cranberry Orange. Vanilla Bean. Let’s be honest, Starbucks brought scones into the mainstream and made them incredibly popular and increasingly more interesting. And I can’t say I am bothered by this trend at all. Getting creative with scones is a lot of fun and seriously delicious.
I’ve always had a penchant for scones, so when I went low carb, I needed to find a way to make them over. Thankfully, I’ve discovered that getting that proper scone texture that is both crumbly and tender all at the same time is actually quite easy to do with almond flour. Which has allowed me to play around with it and get really creative. So when SheKnows asked me for an Easter-themed recipe, carrot cake scones came to mind. I’d seen some conventional recipes for carrot cake scones on Pinterest and figured they could use a healthy makeover.
If you love carrot cake and you love scones, you will love these. Please see my low carb Carrot Cake Scones recipe on SheKnows.com. (please note that 3 ounces of softened cream cheese got left out of the ingredient list for the glaze).