If you're on a low-carb or gluten-free diet, never fear. You don't have to abstain from all the carroty goodness. These scones are made with almond flour and contain no added sugar. You are free to indulge and enjoy.

Carrot cake scones

Nutritional Information: Food energy: 314kcal; Saturated fatty acids: 10.56g; Total fat: 27.20g; Calories from fat: 244; Cholesterol: 49mg; Carbohydrate: 19.16g (9g carbs from erythritol); Total dietary fiber: 4.99g; Protein: 8.85g. Total net carbs = 5.17g.

Ingredients:

• 2-1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts or pecans
• 1/3 cup Swerve Sweetener or granulated erythritol
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1-1/2 cups shredded carrots (about 2 medium carrots)
• 2 large eggs
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons powdered Swerve Sweetener or powdered erythritol
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Directions:

Scones:

1. In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in shredded carrots. Add eggs, butter and vanilla extract and stir until dough comes together.
2. Turn dough out onto prepared baking sheet and form into two low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift scones with a spatula and spread around baking sheet about 1 inch apart.
3. Bake 20 to 25 minutes or until golden brown and just firm to the touch. Remove and let cool.

Frosting:

1. In a medium bowl, beat cream cheese with sweetener, cream and vanilla until smooth.
2. Cut just a small tip out of the corner of a zip-top bag.
3. Spoon frosting into bag and seal, then pipe decoratively over cooled scones.