Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, mix together the sweetener and the cinnamon for the topping. Set aside.
In a large mixing bowl, with a large spatula or a fork, mix together the almond flour, cinnamon, kosher salt, and baking powder. Mix until well incorporated.
In a medium mixing bowl, whisk together the egg, butter, sweetener, and vanilla.
Add the wet ingredients to the dry ingredients. Mix with a spatula to combine into a smooth dough. You can use your hands at the last stage of mixing.
Transfer the dough to the prepared baking sheet. Form it into a rough circle, about 7-inch in diameter and ½-inch thick. Use a sharp knife to cut the circle into 8 triangles. Carefully separate the triangles from each other so that they can bake evenly. Sprinkle the triangles with the cinnamon sugar.
Bake until the scones are firm and golden, 15-17 minutes. Cool 5 minutes on the baking sheet, then serve.