Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
In a large bowl, whisk together the almond flour, sweetener, baking powder, nutmeg, and salt. Stir in the eggnog, egg, and extract and mix until well combined.
Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a large sharp knife to cut into 8 even wedges.
Bake 22 to 25 minutes, until just firm to the touch. Remove and let cool 5 minutes, then carefully cut apart and space out around the baking sheet. Return to the warm oven for 7 to 10 minutes to allow to firm up a little more. Let cool completely.
In a small bowl, whisk together the powdered sweetener and the eggnog until smooth. Drizzle or spread over cooled scones.