Published: · Modified: by Carolyn
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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.
Have you noticed that I have a wee obsession with gingerbread? Okay, let’s call it what it really is: a full-on, all-consuming passion for all things gingerbread spice.
Every year, as the mercury begins to drop, I look forward to indulging in that old-fashioned flavor. It heralds the holiday season with spicy warm deliciousness.
And I am certainly not alone in this regard. I have so many mouthwatering gingerbread recipes that readers love. Fan favorites include Keto Gingerbread Cake, Classic Keto Gingerbread Cookies, and Easy Keto Gingerbread Muffins.
These almond flour keto scones have been on my site since 2012, and in my gingerbread craze, I decided it was time to give them an update.
Scones made with almond flour
Scones have long been one of my favorite breakfast treats. So when I embarked on a low carb diet, I simply had to find a way to make them keto-friendly.
It took a few tries to get the proportions right, and quite a bit of experimenting with various keto flours. But I was delighted that almond flour scones were not only possible, but were just as delicious as the conventional variety.
And the flavor variations for almond flour scones are virtually endless. If you love scones, try a basic recipe like keto blueberry scones, or something a bit more adventurous, like keto maple pecan scones.
Ingredients
- Almond flour
- Brown sugar substitute
- Coconut flour
- Cocoa powder
- Spices
- Baking powder
- Cream cheese
- Egg
- Vanilla extract
- Heavy cream
How to make keto gingerbread scones
This is an easy keto recipe that I modelled after my Strawberry Cream Cheese Scones. But to make the dough really cohesive, I used my food processor. Here are my best tips for getting it right:
- Pulse the dry ingredients. Simply add all of the dry ingredients into a food processor and pulse a few times to combine well.
- Add the cream cheese in dollops. Scoop the softened cream cheese in small spoonfuls over the dry ingredients in the food processor. Pulse a few times to cut the cream cheese into the dry ingredients.
- Add the egg and vanilla right into the processor as well and pulse again on high until the dough starts to cling together. If there are a lot of dry ingredients at the bottom of the bowl, remove the lid and scrape them up with a rubber spatula, and then pulse again to work them in.
- Lightly dust the work surface. The dough will be a bit sticky, so prep your work surface with a light dusting of almond flour or coconut flour.
- Pat in a circle and cut into wedges. I find that a 7-inch circle makes really nice-sized scones that aren’t too thin.
- Bake until golden.
- Whip up the glaze and drizzle it on!
Frequently Asked Questions
If these are almond flour scones, why is there coconut flour?
Almond flour has a lot of moisture and fat, so adding a bit of coconut flour gives keto scones a better consistency. You can replace it with another ¼ cup of almond flour.
Why is there cocoa powder in a gingerbread recipe?
The cocoa simply gives the scones a darker, more gingerbread colour. It won’t flavor the scones at all.
I don’t have a food processor, can I still make these?
Yes, absolutely. Whisk the dry ingredients together in a bowl, the cut in the cream cheese with two sharp knives or a pastry cutter. Add the egg and vanilla until the dough comes together.
Can I make these dairy-free?
Sure! Use a good dairy-free cream cheese alternative for both the scones and the glaze. Then use some coconut cream instead of the heavy whipping cream.
Will these almond flour scones freeze well?
Yes, they will. I recommend flash freezing them on a sheet pan first, to harden the glaze, before placing them in an airtight container.
Gingerbread Scones
Tenderalmond flour sconeswith 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.
4.91 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: Bread
Keyword: keto almond flour scones
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 scones
Calories: 233kcal
Ingredients
Scones:
- 2 cups almond flour
- ⅓ cup Swerve Brown packed
- 1 tablespoon coconut flour
- 1 tablespoon cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
Frosting:
- 2 ounces cream cheese softened
- ¼ cup powdered Swerve Sweetener or powdered erythritol
- ¼ teaspoon vanilla
- 2 tablespoon heavy whipping cream
- Water to thin, as needed
Instructions
Scones
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.
Nutrition Facts
Gingerbread Scones
Amount Per Serving (1 scone)
Calories 233Calories from Fat 174
% Daily Value*
Fat 19.3g30%
Carbohydrates 8.3g3%
Fiber 3.8g15%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Venus Childress says
These were okay, but, in my opinion, they aren’t gingerbread. I know it adds carbs, but to be gingerbread they need molasses. 🙁
Reply
Carolyn says
Gingerbread is not defined by molasses. It’s defined by the spices you use.
Reply
Elizabeth says
These taste wonderful, even though I skipped the frosting.
Reply
Maureen Paige says
Love scones, then add gingerbread, and I am in live! great recipe! Thank you!Reply
Jill Robbins says
These are absolutely delicious! If I could post a picture I would. All her recipes are great, can’t go wrong with any of them. I appreciate the commentary and tips on your recipes as well. Thanks for all you do!Reply
Jill Robbins says
These are absolutely delicious! All her recipes are great, can’t go wrong with any of them. Thanks so much for all you do!
Reply
Sheri Rozario says
I am not able to use any erythritol products. I use pure monk fruit to sweeten items. Is there a way to adapt the recipe to pure monk fruit sweetener? with no erythritol.
ThanksReply
Carolyn says
You will need to experiment. I don’t use pure monk fruit as I can’t stand the taste.
Reply
Dianne Alborn says
Hello, I have a question. Did you use blanched or unbleached almond flour?
Reply
Carolyn says
Always always blanched. Otherwise you would see speckles and it would be a lot more coarse looking.
Reply
Robin says
I’m allergic to chocolate do you think the coco powder makes a huge difference in the taste? I was just going to omit it. This sounds do yummy?
Reply
Carolyn says
Feel free to omit and replace with 2 more tbsp almond flour.
Reply
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