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Pumpkin Spice Scones: Low Carb Breakfast Recipe
This pumpkin spice scones recipe is inspired by the Starbucks favorite with one giant difference. These pumpkin scones are low carb and gluten free. There�s plenty of spicy pumpkin flavor in each mellow bite.
Course
Breakfast, Brunch
Cuisine
American - low -carb, Holiday
Keyword
fall, pumpkin, pumpkin spice, scone, spicy, sweet
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
214
kcal
Author
Katherine Peters
Ingredients
1
cup
pumpkin puree
1/4
cup
unsalted butter
2 1/2
cups
almond flour
1/3
cup
coconut flour
1/3
cup
erythritol
1
tablespoon
baking powder
1-1/2
teaspoons
cinnamon
1
teaspoon
ginger
1/2
teaspoon
cloves
1/4
teaspoon
nutmeg
1/4
teaspoon
salt
2
eggs
1
tablespoon
heavy cream
1
tablespoon
Torani Sugar Free Pumpkin syrup or your favorite sugar free pumpkin syrup
1
tablespoon
bourbon
Topping
1
egg white
1/4
cup
hulled pumpkin seeds
US Customary
-
Metric
Instructions
Preheat oven to 325F.
Place a double layer of paper towel on a plate.
Spread the pumpkin on the paper towel.
Top with another double layer of paper towel and press gently to remove as much liquid as possible.
Repeat.
Set pumpkin aside.
Place the butter in a small saucepan.
Melt it and allow to remain on the heat until it is golden brown. Watch carefully!
Remove from heat and let cool.
Mix the almond flour, coco nut flour, erythritol, baking powder, spices, and salt in a large bowl.
Set aside.
Crack the eggs into a smaller bowl and whisk until the yolks and whites are well blended.
Add the cream, pumpkin syrup, bourbon, and pumpkin to the egg mixture.
Whisk to blend.
Pour the egg mixture into the almond flour mixture.
Add the cooled butter.
Stir until the dough comes together in a ball.
Remove from the bowl and pat out into a large circle about 1-inch thick.
Cut the dough into 12 wedges.
Beat the egg white with 1 teaspoon of water.
Brush the egg white lightly over the dough.
Sprinkle the pumpkin seeds on top.
If you like the side a little crispy gently separate the wedges and keep them about 1-inch apart.
Bake for 25 to 30 minutes, or until the scones are firm to the touch.
Remove them from the oven and let cool.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
39
mg
|
Sodium:
73
mg
|
Potassium:
168
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
3355
IU
|
Vitamin C:
0.8
mg
|
Calcium:
103
mg
|
Iron:
1.6
mg