This was a mother and daughter creation... my mom and I had a fun day of baking together!! She also has a food blog called the LC Kitchen... Full of low carb goodness!! We went through a couple batches making these scones, trying to change and alter to perfection. My husband and dad loved being our taste testers!! These scones are absolutly delicious and perfect for heading into the fall/holiday season!! No one would ever know that they are mostly made of almond meal and protein powder. they taste like the real thing and yet they're HEALTHY!! These could easily be made into cookies as well and would be a great recipe for kids to decorate gingerbread men!! We decorate them every year... you're never too old!! I will definitely be using this recipe a lot!
1/4 cup swerve (OR your choice of sweetener)
2 tsp baking powder
1/2 tsp baking soda
1tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
1/4 cup vanilla protein powder
1 large egg
1/4 cup butter, melted
3 TBS heavy cream
1tbs Just Like Brown Sugar (OR 2 tsp molasses)
1/2 tsp vanilla extract
*if dough is too wet then add 2 or 3 more TBS of almond meal
Frosting:
2 TBS butter, soften
1/4 cup powdered swerve (OR your choice of sweetener)
1/4 tsp vanilla
4 oz cream cheese
Preheat 325 / Servings 8
~ Whisk together almond flour, swerve, baking powder, baking soda, cinnamon, ginger, salt, and cloves in a large bowl.
~ Add eggs, butter, cream, brown sugar, vanilla, and stir until dough comes together
~ Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle (7-8 inch diameter).
~ Using a very sharp knife, slice 8 even wedges and seperate carefully, then space evenly around the baking sheet.~ Bake 18-20 minutes, or until scones are firm and lightly browned. (keep eye on the bottoms to make sure they don't burn)
~ Remove from oven, transfer to a wire rack and let cool.
Frosting:
~ For the frosting, beat butter, powder swerve, vanilla, and cream cheese
Spread over COOLED scone.
Enjoy!!
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