Gluten-Free Gingerbread Scones

Gingerbread Scones

A creamy, buttery frosting gives these tender low carb gingerbread scones just the right amount of sweetness. Perfect for a cozy autumn morning, or anytime!

Course Breakfast
Cuisine Bread
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones



  • 2 cups almond flour
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1 large egg lightly beaten
  • 1/4 cup butter melted
  • 2 tbsp heavy cream
  • 2 tsp molasses optional, for colour and flavour
  • 1/2 tsp vanilla extract



For the scones:

  1. Line a baking sheet with parchment paper and preheat oven to 325F.

  2. Whisk together almond flour, Swerve, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.

  3. Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.
  4. Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Using a very sharp knife, slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
  5. Bake 18 to 20 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
  6. Remove from oven, transfer to a wire rack and let cool.

For the frosting:

  1. Beat butter, Swerve and vanilla until well combined.

  2. Beat in cream, 1 tbsp at a time, until a spreadable consistency is achieved.
  3. Spread over cooled scones.

Recipe Notes

Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.

Nutrition Facts
Gingerbread Scones
Amount Per Serving (1 scone)
Calories 28
% Daily Value*
Carbohydrates 7g2%
Fiber 2.5g10%
* Percent Daily Values are based on a 2000 calorie diet.