Description
Delicious and healthy keto-friendly maple pumpkin scones perfect for any fall morning.
Ingredients
Scale
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- ½ cup pumpkin puree
- ¼ cup erythritol sweetener
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 2 large eggs
- ⅓ cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp sugar-free maple syrup
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin puree, eggs, heavy cream, vanilla extract, and maple syrup.
- Mix wet ingredients into dry ingredients until a dough forms.
- Turn the dough onto a baking sheet lined with parchment paper and shape into a circle about 1 inch thick.
- Cut the dough into wedges and separate them slightly on the baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Great with a cup of coffee or tea!
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg