Cinnamon Scones

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Looking for a Low Carb breakfast alternative to eggs and bacon? Look no further than my Cinnamon Walnut Scones.

Course Breakfast, Dessert

Cuisine American

Keyword breakfast, Cinnamon, easy keto, Keto Breakfast, low carb breakfast, scone

Prep Time 5

Cook Time 15

cool time 15

Total Time 35

Servings scones

Calories 239kcal

Author The Kellie Kitchen

Ingredients

1 ⅓ cup almond flour
2 tbsp coconut flour
1/2 tsp baking soda
⅓ cup Lakanto Monkfruit Sweetener granular
¼ cup butter melted
¼ cup cream
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup walnuts chopped

Instructions

Preheat oven to 350* and line a baking sheet with parchment paper.
In a large bowl sift together almond flour, coconut flour, baking soda and low carb sweetener. Stir in melted butter, cream, vanilla extract , cinnamon and walnuts.
Mix all ingredients until a dough forms. Shape the dough into a large 6" round disk. The disk should be about 1-1.5" thick. Wrap disk in plastic wrap and place in freezer for at least 1 hour or more.
Remove dough from freezer and saran wrap. Cut dough into 8 equal wedges. You can keep the scones in wedge shape or form them into 8 equal sized disks. Place scones in the 350* oven for 12 minutes. Remove from the oven and cool completely.
Cool for about 10-15 minutes and enjoy. Once the scones are completely cooled store in an airtight container in fridge for up to 1 week.

Notes

I have gone back and forth on the quantity of cinnamon in this recipe. I keep second guessing whether or not my readers would want more cinnamon or just a touch included in this recipe. I went from 1 tsp to 1/2 tsp and back to 1 tsp to be used in this recipe.

After feedback from my recipe testers it was deemed that more cinnamon was better. So, the recipe will stay at 1 teaspoon of cinnamon. However, if you find that to cinnamon is too strong then cut the amount of cinnamon in half and only use 1/2 teaspoon for your scones.

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