Description
Delicious spiced keto pumpkin scones perfect for a low-carb breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt.
- Add pumpkin puree, egg, melted butter, and vanilla extract. Stir until dough forms.
- Shape dough into a disc on the baking sheet and cut into 8 wedges.
- Bake for 15-18 minutes until golden. Cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra sweetness, drizzle with sugar-free glaze.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 120
- Sugar: 1g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: keto pumpkin scones, low-carb breakfast, spiced scones