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

¼ teaspoon kosher salt
1/8 teaspoon ground cloves
2 carrots, shredded
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Preheat the oven to 325ºF.
In a large bowl, combine the almond flour, coconut, walnuts, erythritol, baking powder, cinnamon, salt and cloves and stir to mix well. Add the carrots, eggs, butter and vanilla. Stir until the mixture is well combined in a stiff dough.
Split the dough in half and form each half into a ball. Flatten the balls into discs about 7 inches across. Cut each disc into 6 wedges and arrange the wedges on the baking sheet, leaving about 1 inch of space in between.
Bake for 20 to 25 minutes, until the scones are firm and golden brown on top.
Remove from the oven and let cool to room temperature on the baking sheet.
Serve at room temperature.
Pro-tip: To make glaze, you need 3/4 cups confectioners sugar, 3 tbsp milk, 1 tsp vanilla extract. Stir all ingredients until smooth.