Nutritional  Info

Serving Size 1 scone

Calories 320

Net Carbs 2 grams

Protein 7 grams

Ingredients

Scones

2 cups almond flour

1/3 cup Swerve Brown

2 Tablespoons coconut flour

2 teaspoons baking powder

1/4 teaspoon  salt

1/2 cup chopped toasted pecans

1 large egg

1/4 cup butter, melted

2 Tablespoons  heavy cream

1 teaspoon vanilla extract

Glaze

2 Tablespoons  Swerve Brown

2 Tablespoons butter

1/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

1-2 Tablespoons  heavy whipping cream

Instructions

Scones

1- Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F

2-Whisk together the almond flour, sweetener, coconut flour, baking powder and salt in a large bowl. Stir in the chopped pecans. Add the egg, butter, cream and vanilla extract and stir until the dough comes together.

3-Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7-8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.

4-Bake 18-25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t  burn. Remove from the oven and let cool on the pan.

Glaze

1-In a small saucepan over medium-low  heat, melt the Swerve Brown and the butter together, whisking until the sweetener  is dissolved.  Remove from heat.

2-Whisk in the Swerve Confectioner’s  and vanilla extract until smooth. Use just enough cream to make the glaze a good drizzling consistency.  Drizzle or spread over cooled scones.