Keto Friendly Cinnamon Scones With Cream Cheese Icing

A simple, moist & delicious treat for
breakfast, snack, coffee or tea time.

Ingredients:
2 cups almond flour
1/4 cup Lakanto Classic granulated sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 tablespoons heavy whipping cream
1/2 teaspoon pure vanilla extract
1 egg
2 tablespoons Lakanto Classic granulated sweetener
2 teaspoons cinnamon
Icing:
1 ounce cream cheese, softened**
1 tablespoon Lakanto powdered sweetener
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract

Method:
Preheat oven to 350*. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together flour, 1/4 cup sweetener, baking powder and salt with a large fork. Set aside.
Place the butter in a microwave safe bowl or measuring cup. Heat at 10 second intervals until the butter is melted. Stir in the cream and vanilla. Add the egg and stir until all of the wet ingredients are well blended.
Make a small well in the center of the dry ingredients. Add the wet ingredients, all at once, to the dry ingredients and stir with a large fork just until the dough forms.
In a small bowl, stir together the sweetener and cinnamon. Sprinkle 4 teaspoons of the cinnamon mixture over the top of the dough. Stir to slightly mix in, but do not fully blend, so that streaks of cinnamon remain visible. 
Transfer the dough to the prepared baking sheet and pat into an 8 inch circle of even thickness. Cut into 8 equally proportioned wedges. Carefully separate the wedges and position on the baking sheet, so that they are not touching each other.
Sprinkle a 1/2 teaspoon of the remaining cinnamon mixture over the top of each wedge. 
Bake for 15 minutes, or until light golden brown and firm to the touch. Allow to rest for 5 minutes on the baking pan, then transfer to a rack to finish cooling completely.

In a small bowl, whisk the cream cheese and powdered sweetener until well blended. Add the cream and vanilla and whisk until smooth. Place in a pastry bag and pipe in a decorative design over the top of the cooled scones. (If you don't have a pastry bag, you can place the icing into a Ziploc bag and cut a tiny tip off of one bottom corner.) Makes 8 servings. Store in an airtight container in the refrigerator. Serve chilled or allow to stand at room temperature for 5 to 15 minutes before serving.

Nutritional info per scone, approximately:
244 calories ~ 22.26 grams fat ~ 3.36 grams net carbs ~ 7 grams protein

Note: My non-Keto husband really liked these moist scones a lot and said that they are the best he has ever tasted!