Keto Low Carb Cinnamon Roll Scones
Keto cinnamon roll scones that are super delicious!
EASY keto recipes for the BEST low carb cinnamon roll scones made with fathead dough.
Homemade keto fathead dough cinnamon roll scones with delicious icing.
Mix up this low carb fathead dough recipe in under 10 minutes.
DIY keto cinnamon roll scones everyone will love even if they don’t follow a ketogenic diet / lifestyle – kids love them too!
Bake up the BEST fathead dough recipe with these simple and quick low carb cinnamon roll scones.
Easy scones recipe for tasty and delish keto breakfast, keto desserts, keto snacks or for those mid afternoon cravings.
Try this NO FAIL keto recipe today.
Follow the step by step instructions for the BEST low carb keto cinnamon roll scones.
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Keto Fathead Dough Recipes:
Keto Fathead Dough Brownie Cookies
Keto Fathead Dough Oreo Cookie Muffins
Keto Fathead Dough Cinnamon Roll Muffins
Keto Fathead Dough Mini Glaze Donuts
Keto Fathead Dough Pizza Sticks
Keto Fathead Dough Rolo Fat Bombs
Keto Fathead Dough Cinnamon Roll Scones
Combine the mozzarella and cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
Stir the almond flour, coconut flour, brown erythritol, baking powder, cinnamon powder, and salt.
Add wet ingredients to dry mix well
Knead the dough into a ball and wrap in cling film.
Refrigerate for at least 30 minutes before using.
Take the dough out of the refrigerator flatten with a rolling pin.
Cut the dough into triangles and arrange on a parchment-lined baking sheet.
Bake for 25-30 minutes at 350F.
Meanwhile, whisk all ingredients for the icing in a bowl.
Take the scones out of the oven and leave to cool before icing.
Serve
Enjoy
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Ingredients
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- 1/3 cup Brown Erythritol
- 1 tsp Cinnamon Powder
- 1 tsp Baking Powder
- ¼ tsp Salt
- 4 oz Shredded Mozzarella
- 2 oz Cream Cheese
- 1 Egg
for the Icing:
- 2 oz Cream Cheese
- 1/2 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1.5 tbsp Almond Milk
Instructions
- Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- Stir the almond flour, coconut flour, brown erythritol, baking powder, cinnamon powder, and salt.
- Mix wet ingredients into dry ingredients
- Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the refrigerator flatten with a rolling pin.
- Cut the dough into triangles and arrange on a parchment-lined baking sheet.
- Bake for 25-30 minutes at 350F.
- Meanwhile, whisk all ingredients for the icing in a bowl.
- Take the scones out of the oven and leave to cool before icing.
Recipe Notes
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 12
Nutritional Information:
Energy – 125 kcal
Protein – 5 g
Fat – 11 g
Carbohydrates – 3 g
Fiber – 1 g
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