Print Friendly, PDF & Email

Jenna’s Warm Vanilla & Cinnamon Scones

1 3/4 cups Super Fine Almond Flour

1/8 cup Oat Fiber

7 Tbsp Kerry Gold Butter frozen and cut into squares

1/2 cup  Swerve Confectioners or I used Lakanto Confectioners

1 1/4 Tsp baking powder

1/4 Tsp baking soda

1 Tsp Saigon Cinnamon

1/2 Tsp fine Himalayan Pink Salt

1 egg

1 tsp Bourbon Vanilla

1/2 cup Heavy Cream

 Lakanto Gold or Erythritol and more cinnamon to sprinkle on top

Preheat oven to 400 degrees. Grease muffin top pan or line cookie sheet with parchment paper.

Mix dry ingredients well. Add chilled butter and using a pastry blender or fork cut into dry ingredients until moistened and forms crumbles.

Crack egg into measuring cup then add heavy cream, and vanilla and mix. Add to other mixture and combine until it pulls together and is soft and sticky. Form into 8 sections and place in muffin top pan or on parchment lined baking sheet. Bake for 15 minutes or till set and slightly golden.

Macros vary by brand. Please place in My Fitness pal recipe creator for accurate macros. My net carb count came to 2g, protein 5g fat 21g

Here’s the picture link of the one that I have.