Step 1

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.

Step 3

Stir in the egg, lime zest, lime juice, and vanilla extract until thoroughly combined.

Step 4

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Step 5

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 18 to 22 minutes, until the edges are golden brown and the tops are firm to the touch.

Step 6

Remove and let cool completely on the pan.

Step 7

In a small bowl, whisk together the powdered sweetener and enough lime juice to create a drizzling consistency. Drizzle over the cooled scones.