Carrot cake scones

INGREDIENTS:

For the scones:

• 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
• 2-1/2 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

For the frosting:

• 3 ounces cream cheese, softened
• 2 tablespoons powdered Swerve sweetener or powdered erythritol
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:
For the scones:

1. Heat the oven to 325 degrees F.
2. In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.
3. Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.
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