Snickerdoodle Scones 2
Snickerdoodle Scones 2

Snickerdoodle Scones

Recipes   Breakfast     Gluten Free     Keto    


Cinnamon Coating


  • 2 cups almond flour
  • 1/3 cup Swerve Granular
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract


Cinnamon Coating

In a small bowl, whisk together the Swerve and cinnamon


  1. Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper.
  2. In a large bowl, whisk together the almond flour, sweetener, baking soda, baking powder, and cream of tartar. Add the butter, egg, cream and vanilla, and stir until the dough comes together. Sprinkle in about one third of the cinnamon coating.
  3. Turn the dough out onto the prepared baking sheet and form into a 7-inch circle, then sprinkle with another third of the cinnamon coating.
  4. Cut into 8 wedges using a sharp knife and gently lift using a spatula. Spread the scones around the pan.
  5. Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool completely, then sprinkle the tops with the remaining cinnamon coating.
Snickerdoodle Scones 3
Nutrition Facts

Serving Size 1 scone

Servings 8

Calories 220
Total Fat 20g
Total Saturated Fat 6g
Cholesterol 45mg
Sodium 90mg
Total Carbs 14g
Dietary Fiber 4g
Sugars 1g
Added Sugar 0g
Swerve 9g
Protein 6g
Net Carbs: 1g