Tempted by the pumpkin bread, muffins, and donuts at the coffee shop?
How about a tender, rich (but sugar, dairy, and gluten free) pumpkin scone to pair with a hot cup of coffee?
Sound too good to be true? Well, here it is. . .
Ingredients:
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1 cup Pumpkin Puree*
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2 1/2 cups Almond Flour
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1/3 cup Coconut Flour
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1/3 cup Swerve Sweetener
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1 tbsp Baking Powder
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2 tsp Pumpkin Pie Spice
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1/4 tsp Salt
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2 eggs
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2 tbs Coconut oil, melted
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1/4 cup Coconut Cream
Instructions:
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Preheat oven to 325 degrees and line a baking sheet with parchment paper.
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In a large bowl, whisk together flours, sweetener, baking powder, spices, and salt.
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Add pumpkin, eggs, coconut oil, and cream until a soft dough comes together into a ball.
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Turn out the dough onto the baking sheet and separate into two balls.
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Flatten out the balls into rounds about 1 inch thick. Use a sharp knife (I use a pizza cutter) to cut into triangles.
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Gently lift the scones and spread them on the baking sheet so they aren’t touching.
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Bake 20-25 minutes until firm to the touch and lightly browned.
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Allow to cool on pan before adding glaze or serving.
Optional – Mix powdered erythritol and extra coconut cream for a glaze.
*Tip – For the best texture, spread pumpkin puree over two layers of paper towels. Top with two more paper towels and press to absorb excess liquid.
Interested in more tips and tricks on how to enjoy treats like these and still stay on tract with your health goals? Join me in a private Facebook community where we work together toward healthy -> Peak Wellness Tribe. We would love to see you there!
