(Low Carb Gluten-Free) Pumpkin Scones with Cinnamon Glaze



  • 2 half cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 cup Coconut flour
  • 1 tbsp baking powder
  • 1/four tsp salt
  • three/4 cup chopped pecans elective
  • half cup pumpkin puree
  • 2 big eggs
  • 1/4 cup butter melted
  • 1 1/2 tsp Rodelle Pumpkin Spice Extract OR 1 half of tsp pumpkin pie spice


  • 1/4 cup powdered Swerve Sweetener
  • 2 tbsp heavy cream
  • 1/four tsp cinnamon


  1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
  2. In a massive bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.
  3. Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes collectively.
  4. Turn out onto prepared baking sheet and pat right into a rectangle approximately 1 inch thick (approximately 6 by means of eight inches in size). With a pointy knife, cut rectangle into 6 even squares, and then cut every rectangular into two triangles.
  5. Gently raise scones and spread them across the baking sheet in order that they aren’t touching. Bake 23 mins, or until company to touch and lightly browned.
  6. Remove and allow cool on pan.
  7. For the glaze, whisk collectively powdered sweetener, cream and cinnamon until easy. Drizzle over cooled scones and permit set 10 mins.

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