If you’ve ever wondered what Fall tastes like, it’s these scones. The maple glaze is so simple but irresistible! Best of all, these tasty treats are sugar-free, low-carb, and gluten-free!
2 cups almond flour
½ tsp baking soda
3 Tbsp canned pumpkin puree
1 tsp cinnamon
1-2 Tbsp erythritol (or sugar-free syrup, or liquid stevia)
½ tsp pumpkin pie spice
½ tsp salt
¼ tsp maple extract
2-3 Tbsp milk of choice
pinch of salt
1 cup Sugar free confectioners sugar
Preheat oven to 350°F (180°C).
Combine all ingredients in a bowl and mix until well combined.
Transfer to a floured surface and mold into a 7 x 7 inch square, about 1 inch thick. Cut the square into 4 smaller squares, and cut those diagonally into 8 right triangles.
Place on a baking pan 1 inch apart. Bake 16 to 18 minutes, until they begin to brown on top and aren’t mushy.
While scones bake, make the glaze.
Combine all ingredients in a mixing bowl and whisk together.
Drizzle glaze over warm scones, serve, and enjoy!
Per serving: 7g carbs – 4g dietary fiber = 3g net carbs
Serving: 1 scone