My New Favorite Fall Recipe: Low Carb, Sugar-Free Pumpkin Scones12:21 PM
The low carb life has been treating me very well. I've lost all the excess of my baby weight, plus some (20 lbs total) and kept it off since I started the lifestyle change in April.
The one thing I have missed is baked goods, and since autumn is here, I am looking to fix that. Problem is, low carb, alternative flours are kind of pricey. I found Bob's Red Mill super fine almond flour at Walmart for fairly cheap, so I went that route for these pumpkin scones.
So far I've found that using only almond flour makes for a somewhat strange texture, so I also use a teensy bit of all-purpose flour to make things hang together a bit better. Even with this change, these scones are still about 10 net carbs each.
Texturally, these are way closer to carb-laden scones than I thought they'd be, and that makes me really REALLY happy! *This recipe contains affiliate links*
Because I hate excess mumbo jumbo (We all know you are here for this recipe) here are the other ingredients and the recipe!
LOW CARB, SUGAR-FREE PUMPKIN SCONES
makes 5 scones
1/2 cup pure pumpkin (not pie filling)
2 Tbsp butter
1/3 cup chopped pecans or roasted, salted pumpkin seeds
1 1/4 cups almond flour
1/4 cup all-purpose flour
1/3 cup Splenda
1/2 Tbsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
Cream cheese glaze, optional:
2 Tbsp cream cheese
Splenda and cream (or milk) to taste and consistency.
Preheat oven to 325 degrees. Mix wet ingredients first, then add in dry ingredients and mix well. These are drop scones (since the batter is a little wet) so drop 5 evenly sized dollops onto your cookie sheet and bake for 20- 23 minutes.
Cool for a few minutes, and then drizzle on the glaze. Enjoy!