I never really wait till this time of the year for pumpkin! I love anything pumpkin, so I have been anxious to create some pumpkin for this Keto diet. I realize pumpkin is one of the moderate glycemic vegetables, so we have to be careful with the amounts, but a little bit can go a long way. I took the Raspberry Scone recipe in the Bacon & Butter cookbook and made it pumpkin, which I was very happy with the outcome. I topped mine with peanut butter and if you know me, you know that is not unusual, and then I drizzled a little sugar-free maple syrup. That and a slice of bacon and I’m good to go till noon!!
Pumpkin Scones
1 cup almond flour
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/2 teaspoon baking powder
1 egg, beaten
1/3 cup stevia
1/2 canned pumpkin
1 1/2 teaspoon vanilla
Directions: Preheat oven to 375 degrees.
Line a baking sheet or cake pan with foil and spray with cooking spray.
In a bowl, combine almond flour, salt, pumpkin pie spice and baking powder; add remaining ingredients and whisk or blend thoroughly.
Scoop out onto baking sheet, about 1/4 cup portions. Bake for 15 minutes or until golden brown.
Remove from oven and place scones on a rack to cool for 10 minutes. Enjoy!
Coming soon: Pumpkin Cheesecake!!
This sounds amazing and I can’t wait to make these! Do you know how many net carbs they are ?
Brooke, it looks like 2!