Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper.
In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.
Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.
Bake 20 to 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.
Drizzle
In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.
Cut a small tip from the corner of a ziploc bag. Spoon the frosting into the bag, seal, and then pipe decoratively over the cooled scones.
Notes
Storage Information: Store the scones in a covered container in the fridge for up to a week. You can also freeze them for up to two months. Wrap them up tightly to avoid freezer burn.Sweetener Options: You can use your preferred sweetener in the scones themselves but the texture may change a little. Sweeteners like BochaSweet or allulose will make them softer and more cakey. Allulose may also make them brown faster so keep your eye on them.For the drizzle, you need a powdered sweetener or a liquid extract like stevia. If you use a concentrated extract, you may not need to add as much cream to thin it out.