Keto Maple Pumpkin Scones
This content originally appeared on Sugar-Free Mom. Republished with permission.These scones are just the right balance of pumpkin flavor. Not heavily pumpkin flavored, and with a warm hint of maple flavor, making these a decadent and satisfying breakfast for the family. Making scones keto-fied can be somewhat of a challenge. Without the use of a gluten type of flour, the dough can tend to be more delicate to work with. Xanthan gum is extremely important in gluten-free recipes as it acts like gluten would and gives the texture more of a chewy bite. If you don't have xanthan gum or choose not to use it, you can swap it with guar gum or arrowroot powder. It's also essential to allow them to cool for at least 10-15 minutes out of the oven so they will be less likely to crumble. Using a combination of almond flour and a bit of coconut flour provides a nice dense texture typical of a traditional scone. Print Keto Maple Pumpkin Scones #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; } These Keto Maple Pumpkin Scones are the perfect fall breakfast, brunch or snack! Enjoy warm right out of the oven with a pat of butter or just room temperature with a warm cup of coffee or tea! Course Breakfast, brunch, SnackCuisine AmericanKeyword fall, Ketogenic, pumpkin, scones Prep Time 10 minutesCook Time 25 minutesTotal Time 35 minutes Servings 8 scones Calories 173kcal Ingredients1 cup almond flour 100g6 tbsp coconut flour 30g1/4 cup Swerve granular 40g1/2 tsp baking powder 2g1/2 tsp xanthan gum1/4 tsp salt1/4 cup heavy cream 59.5g1/2 cup pumpkin puree 100g, unsweetened2 tbsp coconut oil 27.2g, melted1 egg 50g, large1 tbsp pumpkin pie spice1 tsp maple extract 4.2g InstructionsPreheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.In a large bowl whisk together all of the ingredients. Form into a ball of dough.Place the dough onto the sheet pan in the shape of a circle. Cut into 8 pieces and move them a ¼ inch apart.Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded container.Store at room temperature for up to 3 days. NotesNet carbs: 4g NutritionCalories: 173kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 98mg | Potassium: 83mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2531IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
Don't let fall pass you by without trying a new pumpkin recipe! Try making this low-carb and gluten-free scones as breakfast or snacks.
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