Gluten Free Pumpkin Scones
In my household, these gluten free pumpkin scones are a go-to healthy holiday dessert! Because, when fall time comes around, it’s PUMPKIN season for me and that’s all I crave! So, to keep it light and not overdo it on the holiday sweets, I often turn to a paleo or low carb dessert.
Ingredients
Pumpkin Scones:
- 2 cups almond flour
- 1 egg
- 3 Tbsp pumpkin purée
- 1-2 Tbsp erythritol or sugar-free syrup or liquid stevia syrup
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
Maple Glaze:
- 1 cup confectioners’ sugar sugar-free variety
- ¼ tsp maple extract
- 2-3 Tbsp milk of choice
- pinch of salt
Instructions
- 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 7x7-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 gluten free pumpkin scone: 3g net carbs.
Nutrition
Serving: 1scone | Calories: 172kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Fiber: 4g | Sugar: 1g