Keto Pumpkin Bread Scones
The perfect keto pumpkin bread scone; it’s rich and moist, topped with a cinnamon spiced glaze that's perfect for fall.
Cooking Tools Needed: – Mixing Bowl – Measuring Cups/ Spoons – Pastry Blender (or cheese grater) – Pizza Wheel – Baking Sheet – Parchment Paper – Piping Bag/ Plastic Bag (optional)
Start by combining the dry ingredients (these are almond flour based) into a bowl. Allow the low carb sweetener, baking powder, and xanthan gum to be fully mixed together.
Use a pastry blender or cheese grater (with frozen butter) and cut in the cold butter into the dry mixture. This is a step you do not want to skip.
Mix in the pumpkin puree and cream cheese into the mixture. Then form into a flat disc, about one inch thick. Cut it into 8 triangles with a pizza cutter.
Place each triangle onto parchment paper covered baking sheet. Space them apart so they have room to bake. You can place the pan in the freezer for 5-10 minutes before baking.
Bake until the scones are set and the edges are golden brown. Do not overbake! Almond flour can burn easily, so watch them carefully. Cool them before adding the keto icing.
Whip up the keto friendly glaze using low carb powdered sweetener, some vanilla, and add pumpkin spices to it as well for flavor. Thin it out to your desired consistency.
Add the glaze and then thicken slightly to pipe on a design over the top like I did here (pictured below). Let the glaze set fully.
Serve these up with your favorite cup of coffee or as a dessert! They're the perfect treat to enjoy all fall long for only a few net carbs. Full recipe linked!
Follow a keto or low carb diet and want more recipes? Find me over at BONAPPETEACH.COM or follow along with me over on Instagram too!