Keto Pumpkin Scones with Chocolate Chips
These Keto Pumpkin Scones are crisp on the outside, chewy on the inside, with the perfect balance of sweetness and spice. A delicious way to start the day!
Equipment
Ingredients
- 2 cup almond flour
- 1/3 cup low carb granular sweetener
- 1/4 cup plus 2 tablespoons coconut flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/3 cup chocolate chips I use Lily's Chocolate Chips
- Optional keto chocolate sauce
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine almond flour, sweetener, coconut flour, baking powder and sea salt. Mix well.
- In a small bowl, combine pumpkin puree, melted coconut oil, egg, and vanilla. Using a fork or whisk, beat until combined.
- Add wet mixture and chocolate chips to dry mixture and fold with a wooden spatula. Honestly, I find using my hands to combine it works the best. Just squish it between your (clean) fingers.
- Place the dough onto a baking sheet lined with parchment paper and form it into a disc about 1 inch thick and 6-7 inches round.
- Cut into 8 pie slices and place about 1 inch apart.
- Bake 20-22 minutes until golden brown.
- Cool COMPLETELY on the baking sheet before moving them, otherwise, they will fall apart.
Notes
Recipe adapted from the Cranberry Scones recipe which appears in The Wholesome Yum Easy Keto Cookbook. Make sure to check it out on Amazon HERE!
Nutrition
Serving: 1Calories: 115kcalCarbohydrates: 7gProtein: 1gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 77mgFiber: 1gSugar: 5g
Tried this recipe?Let us know how it was!