These cinnamon, nutmeg scones are not only a delicious, keto-friendly breakfast treat, but they are also a natural air freshener- the smell of the scones baking in the oven will make your mouth water! How do we makes these awesome scones using only keto-approved ingredients? Keep reading to find out.
Recipe found on So Nourished
1 1/4 cup almond flour
1/4 cup So Nourished granular erythritol
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup heavy cream
1/4 cup butter, melted
1 tsp vanilla extract
2 tbsp cream cheese
1/4 cup butter
Preheat your oven to 350 degrees F and line the bottom of an 8” cake pan with a piece of parchment. Spray the sides of the pan with baking spray.
Combine the almond flour, erythritol, baking powder, cinnamon, nutmeg and salt in a large bowl. Whisk together.
Add the egg, heavy cream, melted butter and vanilla into the dry ingredients and stir well until smooth.
Scoop the dough into the prepared baking pan and cook in the oven for 25 minutes or until golden brown on the top.
Remove from the oven and let cool in the pan for 10 minutes then flip the scone out of the pan and continue to cool on a rack.
Make the glaze by adding all the ingredients to a bowl and microwaving for 30 seconds. Stir and microwave for another 30 seconds if needed to fully combine the butter and cream cheese and dissolve the erythritol.
Place the scone on a plate and drizzle the glaze over the top. Slice into eight pieces and serve.