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!
Line a baking sheet with parchment paper and preheat oven to 325F.
Whisk together almond flour, Swerve, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.
Beat butter, Swerve and vanilla until well combined.
Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.