Keto Pumpkin Scones

Low-Carb Pumpkin Scones

These Low-Carb Pumpkin Scones are the perfect treat for fall or anytime you're craving something warm, spiced, and delicious, but without the sugar and carbs. Using almond flour as a base and sweetened with erythritol, this recipe keeps the scones low in carbs while still delivering that pumpkin-spice goodness we all love. Whether you're enjoying them with a hot cup of coffee or as a breakfast treat, these scones are sure to satisfy your cravings.

Ingredients:

• 2 cups almond flour
  Almond flour is a fantastic low-carb alternative to traditional wheat flour. It adds moisture and tenderness to baked goods and gives the scones a slightly nutty flavor that complements the pumpkin and spices beautifully.

• 1/2 cup pumpkin puree
  Pumpkin puree brings both flavor and moisture to the scones. It gives them that classic pumpkin flavor while also adding some natural sweetness and nutrition.

• 1/4 cup erythritol
  Erythritol is a popular sugar substitute for low-carb and keto diets. It provides sweetness without the carbs or glycemic impact of sugar. You can substitute it with another sweetener of your choice, such as monk fruit sweetener or stevia, but be sure to adjust the quantity to your preference.

• 1 tsp baking powder
  Baking powder helps the scones rise and become light and fluffy. It’s essential for giving the scones the right texture.

• 1 tsp pumpkin pie spice
  This spice mix gives your scones that cozy fall flavor! It typically contains cinnamon, nutmeg, ginger, and cloves, which pair perfectly with the pumpkin puree.

• 1/2 tsp salt
  Salt is important for balancing the sweetness and enhancing the flavors in baked goods. Just a small amount goes a long way.

• 2 large eggs
  Eggs provide structure and moisture, helping bind the ingredients together. They also give the scones a rich texture and slightly soft crumb.

• 1/4 cup melted butter
  Butter adds flavor and richness to the scones. The melted butter ensures the dough comes together smoothly and helps create a delicate, tender crumb.

Instructions:

1. Preheat the Oven:
   Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

2. Mix Dry Ingredients:
   In a large bowl, whisk together the almond flour, erythritol, baking powder, pumpkin pie spice, and salt. Make sure the dry ingredients are well combined to ensure the scones rise evenly and the spices are distributed throughout the dough.

3. Whisk Wet Ingredients:
   In a separate bowl, whisk together the pumpkin puree, eggs, and melted butter until smooth. The pumpkin puree should blend easily with the eggs and butter, creating a thick and slightly creamy mixture.

4. Combine Wet and Dry Ingredients:
   Slowly add the wet mixture to the dry ingredients and stir until combined. The dough should come together in a slightly sticky ball. If the dough is too wet, you can add a bit more almond flour until you reach the right consistency. It should be firm enough to shape, but still a little soft.

5. Shape the Dough:
   Transfer the dough to the prepared baking sheet and shape it into a circle about 1 inch thick. You can use your hands or a spatula to flatten it out evenly. The shape doesn’t need to be perfect, as the dough will spread a little during baking, but a smooth, even circle will help ensure even cooking.

6. Cut Into Wedges:
   Using a sharp knife or a bench scraper, cut the dough into 8 wedges, like a pizza. This will give you nice, even portions to bake. You can space the wedges slightly apart on the baking sheet, or leave them touching for a more rustic look.

7. Bake:
   Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the scones are golden brown around the edges and firm to the touch in the center. The exact baking time may vary depending on your oven, so check the scones after 20 minutes and keep an eye on them to ensure they don’t overbake.

8. Cool and Serve:
   Once the scones are golden and baked through, remove them from the oven and allow them to cool for about 10 minutes on the baking sheet. Letting them cool a bit will help them firm up and become easier to handle. Once cooled, serve the scones as is, or enjoy them with a cup of coffee or tea for the ultimate fall treat.

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Recipe Notes:

• Sweetener Adjustments: The erythritol in this recipe is a perfect sugar substitute for those following a low-carb or keto lifestyle. If you're not familiar with erythritol, it’s a sugar alcohol that doesn't spike blood sugar, making it an excellent choice for those avoiding sugar. If you'd like to adjust the sweetness, feel free to add more or less erythritol to your taste. Alternatively, you could use a blend of erythritol and monk fruit sweetener for a more natural taste.

• Texture Tips: Almond flour-based baked goods tend to be a little denser than those made with regular flour. These scones will be moist and slightly crumbly, which is part of their charm. If you prefer a fluffier scone, you can add an extra 1/4 teaspoon of baking powder, but be careful not to add too much or they may taste a bit too bitter.

• Substitutions:

  • Butter: If you're looking for a dairy-free option, you can replace the butter with coconut oil or avocado oil. This will still provide richness, but the flavor may change slightly.
  • Eggs: If you're vegan or egg-free, you could try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) as a replacement for the eggs.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own blend by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

• Storage: These scones can be stored in an airtight container at room temperature for 2-3 days. If you want them to stay fresher longer, store them in the fridge, where they’ll last up to a week. You can also freeze the scones for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds, or warm them in the oven for a few minutes at 350°F (175°C).

• Serving Suggestions:

  • Enjoy them on their own, or serve them with a dollop of whipped cream or a drizzle of sugar-free glaze.
  • For an extra touch, you could top them with a sprinkle of cinnamon sugar (mix erythritol and cinnamon) or a few chopped pecans for crunch.

• Nutritional Information (approximate per scone):

  • Calories: 180
  • Carbs: 7g
  • Fiber: 3g
  • Protein: 6g
  • Fat: 15g

These low-carb pumpkin scones are the perfect autumn treat to satisfy your pumpkin spice cravings while staying true to a healthy lifestyle. Enjoy them for breakfast, as a snack, or with your favorite hot beverage!