These taste so good, my kids never believe me when I tell them they are low-carb

Easter Sunday can be a tough time to be low carb. If you find yourself at an Easter brunch, you can be sure the table will be decorated with high-carb treats. From sweet pastries to chocolate bunnies, it can be difficult to stick to your low-carb diet. These scones, which taste like carrot cake and even have a pretty glaze drizzled over their tops, are the perfect thing.
The recipe uses almond flour as a base, which is full of healthy fats and a bit of protein, too. Chopped nuts, lots of cinnamon and cloves, and shredded carrots infuse them with all the flavors you love in a carrot cake. They’re the perfect match for a cup of coffee.
LOW-CARB CARROT CAKE SCONES
12 15 MINUTES 25 MINUTES 40 MINUTES
2 ½ cups almond flour
½ cup unsweetened shredded coconut
½ cup chopped walnuts
1/3 cup granulated erythritol
1 tablespoon baking powder
1 teaspoon cinnamon