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.
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.