Cinnamon Roll Scones (Low Carb, Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 260.9
- Total Fat: 24.8 g
- Cholesterol: 34.1 mg
- Sodium: 371.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 3.0 g
- Protein: 7.1 g
View full nutritional breakdown of Cinnamon Roll Scones (Low Carb, Gluten Free) calories by ingredient
Introduction
Adapted from http://bit.ly/JnON1rI did not have the powdered erythritol or liquid sweeteners used in the original recipe so I substituted packets of Truvia and Splenda. Adapted from http://bit.ly/JnON1r
I did not have the powdered erythritol or liquid sweeteners used in the original recipe so I substituted packets of Truvia and Splenda.
Number of Servings: 8
Ingredients
-
I substituted 15 packets truvia and 5 packets spenda for all of the erythritol and liquid stevia ingredients.
Scones:
2 cups almond flour
8 packets Truvia
2 packets Splenda
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 large egg, lightly beaten
1/4 cup coconut oil, melted (butter may be substituted)
2 tbsp heavy cream
1/2 tsp vanilla extract
Filling/Topping:
3 packets Truvia
1 packet Splenda
2 tsp cinnamon
Icing:
1 oz cream cheese, softened
1/2 tbsp butter, softened
4 packets Truvia
2 packets Splenda
1/4 tsp vanilla extract
Directions
For the scones, line a baking sheet with parchment paper and preheat oven to 325F. Whisk together almond flour, sweeteners, baking powder, baking soda, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, and vanilla extract until dough comes together.
In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don't burn.
Remove from oven, transfer to a wire rack and let cool.
For the icing, beat cream cheese, butter and cream together until smooth. Use a mortar and pestle to powder the Truvia and Splenda. Beat in powdered sweeteners and vanilla until combined. Pipe or spread over cooled scones.
In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don't burn.
Remove from oven, transfer to a wire rack and let cool.
For the icing, beat cream cheese, butter and cream together until smooth. Use a mortar and pestle to powder the Truvia and Splenda. Beat in powdered sweeteners and vanilla until combined. Pipe or spread over cooled scones.