Description
Keto Carrot Cake Scones are tender, grain-free scones made with almond flour, warm spices, and fresh carrots. Sugar-free, low-carb, and perfect for Easter brunch or cozy mornings.
Ingredients
2 cups blanched almond flour
⅓ cup granulated keto sweetener
1 teaspoon baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
¼ cup unsweetened almond milk
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
¾ cup finely grated carrots
¼ cup chopped pecans or walnuts
½ cup powdered keto sweetener (for glaze)
1–2 tablespoons almond milk (for glaze)
¼ teaspoon vanilla extract (for glaze)
Instructions
1. Preheat oven to 350°F and line baking sheet.
2. Mix dry ingredients.
3. Whisk wet ingredients.
4. Combine wet and dry mixtures.
5. Fold in carrots and nuts.
6. Shape dough and cut into wedges.
7. Bake 18–22 minutes.
8. Cool and glaze.
Notes
Squeeze moisture from carrots.
Use blanched almond flour only.
Best served warm.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg