Last weekend’s low carb scones exploration left me full, but definitely wanting more fall-flavored scone goodness. It’s been pretty chilly and rainy the past few days here in New England, and that type of weather always makes me want some tea and delicious baked goods. Then again, I could pretty much go for some baking at any point in time, but it’s nice to have a reasonable excuse!
So, given that in November, baking with pumpkins is pretty much required (gotta get ready for Thanksgiving!), I decided to steer this food adventure in the direction of pumpkin spice low carb scones. Yum. Yes, these are actually made with pumpkin, which does increase the carb count a tad, but they’re also a good source of fiber and vitamin A. And who couldn’t use a little extra vitamin A this time around? Another benefit to pumpkin spice is that cinnamon is fabulous for helping your body regulate blood sugar levels, as well providing support to both your digestive and circulatory systems. Cinnamon is great!
Notes on baking pumpkin spice low carb scones:
- These will need to cool for about 15 minutes after they come out of the oven. If you try to move them too quickly, they’re probably going to fall apart. Womp womp womp.
- I used 2 tablespoons of Swerve granulated sweetener for a barely-sweet touch, but if you want a more obvious amount of sweetness, feel free to increase this up to a 1/4 cup.
- I used pumpkin spice seasoning, but this could easily be replaced by Chinese five spice, or simply 2 tsp of cinnamon, depending on what you’ve got handy.
- If you don’t mind the extra carbs, you could definitely add in 1/4 cup of low carb cranberry sauce for some added zing!
- Top with butter, and maybe even cranberry sauce. If you’re feeling up to it, try making a spiced cranberry compound butter for a topping!
Ingredients
- 1/2 cup coconut flour
- 1/4 cup salted butter
- 6 tbsp cup greek yogurt
- 6 tbsp cup pumpkin puree
- 2 eggs
- 2 tbsp Swerve
- 2 tsp pumpkin pie spice
Method
- Preheat oven to 350F.
- In a mixing bowl, combine spices, Swerve and coconut flour.
- Cut butter into flour mixture with a pastry cutter or fork until the butter/flour mixture looks like crumbs and almost all of the flour is incorporated. Mix in yogurt and pumpkin puree until thoroughly combined.
- Add in the eggs, one at a time, and mix until completely incorporated.
- Scoop onto a tray and bake for about 40 minutes, until the tops are just browning.
- Remove from the oven and let cool before eating!
