Print

Keto Gingerbread Scones

Print Recipe

Festive and tender keto gingerbread scones made with almond flour, perfect for holiday mornings.

Ingredients

Scale
  • 2 cups blanched, fine almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup granulated erythritol or monk fruit blend
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, diced
  • 1 large egg, room temperature
  • 2 tablespoons heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 teaspoon blackstrap molasses (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Whisk almond flour, coconut flour, sweetener, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl.
  3. Cut in the cold butter until the mix looks like coarse sand with a few pea-sized bits.
  4. In a small bowl, whisk the egg, heavy cream, vanilla, and the molasses (if using).
  5. Stir the wet ingredients into the dry until a soft dough forms. Rest for 3 to 5 minutes if sticky.
  6. Pat the dough into a 6.5 to 7-inch disc about 1 inch thick; cut into 8 wedges and space them apart.
  7. Brush tops with a little cream for color and bake for 16 to 20 minutes until set and lightly golden.
  8. Cool on the baking sheet for 10 minutes before transferring to a rack.

Notes

Serve with hot coffee or herbal tea. These scones can be made ahead and frozen for later.

Nutrition

Keywords: scones, keto, gingerbread, holiday baking, almond flour

Find it online: https://alexandrarecipes.com/delicious-keto-gingerbread-scones-recipe-holiday-table/