Gluten Free Holidays: Breakfast
Keto Cinnamon Roll Scones
Thanksgiving morning is a time for cozy family gatherings, the enticing aroma of freshly brewed coffee, and a hearty breakfast to fuel the day’s festivities. While traditional cinnamon rolls are a staple, there’s a keto-friendly alternative that brings all the indulgent flavors of cinnamon rolls to your Thanksgiving table without the carb overload. Say hello to Keto Cinnamon Roll Scones—deliciously warm, rich in flavor, and packed with wholesome ingredients.
These scones are the perfect way to enjoy your favorite cinnamon roll fix in a healthy, low-carb package. As you gather with loved ones to give thanks, these scones will bring an extra dose of warmth and comfort to your Thanksgiving breakfast. Whether you’re following a keto lifestyle or simply looking for a guilt-free indulgence, these scones are a treat worth savoring.
Makes: 8 servings
Ingredients:
Scones:
- 2 cups almond flour
- 6 tbsp Swerve Sweetener (divided)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg (lightly beaten)
- 1/4 cup unsalted butter (melted)
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
Icing:
- 1 oz cream cheese (softened)
- 1 tbsp cream
- 1 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
Instructions:
Scones:
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the almond flour, 1⁄4 cup of sweetener, baking powder, and salt.
- Stir in the egg, melted butter, cream, and vanilla extract until the dough comes together.
- In a small bowl, whisk the remaining 2 tablespoons of sweetener with the ground cinnamon. Sprinkle half of this mixture into the dough and mix it in, ensuring it remains a bit streaky.
- Turn the dough out onto the prepared baking sheet and pat it into an 8-inch circle. Sprinkle the remaining cinnamon mixture on top and cut it into 8 even wedges. Carefully separate the wedges.
- Space the wedges evenly around the baking sheet and bake for 20 to 25 minutes, until they are lightly browned and firm to the touch. Remove and let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Icing:
- In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the cream and vanilla extract until the mixture is smooth.
- Place the icing in a plastic Ziploc bag and snip off the very tip of one corner. Pipe it decoratively over the cooled scones.
Nutritional Information (per serving):
- Serving: 1scone
- Calories: 252kcal
- Carbohydrates: 7.15g
- Protein: 6.73g
- Fat: 23.37g
- Cholesterol: 8mg
- Fiber: 3.39g
This Thanksgiving, elevate your breakfast game with Keto Cinnamon Roll Scones. These scones offer all the flavors of your beloved cinnamon rolls while keeping the carbs in check. Whether you enjoy them with a steaming cup of coffee or share them with your family, these scones are a delightful way to start the day and give thanks for the joy of delicious, health-conscious indulgence.
Keto Thanksgiving: Keto Cinnamon Roll Scones Recipe
Ingredients
- Scones:
- 2 cups almond flour
- 6 tbsp Swerve Sweetener (divided)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg (lightly beaten)
- 1/4 cup unsalted butter (melted)
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- Icing:
- 1 oz cream cheese (softened)
- 1 tbsp cream
- 1 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
Instructions
Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the almond flour, 1⁄4 cup of sweetener, baking powder, and salt.
- Stir in the egg, melted butter, cream, and vanilla extract until the dough comes together.
- In a small bowl, whisk the remaining 2 tablespoons of sweetener with the ground cinnamon. Sprinkle half of this mixture into the dough and mix it in, ensuring it remains a bit streaky.
- Turn the dough out onto the prepared baking sheet and pat it into an 8-inch circle. Sprinkle the remaining cinnamon mixture on top and cut it into 8 even wedges. Carefully separate the wedges.
- Space the wedges evenly around the baking sheet and bake for 20 to 25 minutes, until they are lightly browned and firm to the touch. Remove and let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Icing:
- In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the cream and vanilla extract until the mixture is smooth.
- Place the icing in a plastic Ziploc bag and snip off the very tip of one corner. Pipe it decoratively over the cooled scones.
