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These delicious scones are so easy to make, prepared with pumpkin puree, cream cheese, almonds, and coconut flour.
They are keto, gluten-free, and sugar-free, and they pack lots of proteins and fibres, in just 200 calories per slice.
Health
Time
50mCost
203 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
Ground almonds make an excellent gluten-free and low-carb alternative to wheat flour.
Almonds are incredibly nutritious as they pack healthy unsaturated fats, plant-based proteins, and vitamin E.
But what we love the most about the nuts is that they make a fantastic gluten-free alternative to wheat flour for sweet bakes.
Tap the button below, to discover our nutty recipes now!
Cook diced pumpkin in water for 10 minutes until soft. Then, drain and blitz it into a smooth puree, and let it cool down in the fridge for 10 minutes.
| Fresh Pumpkin | 200g |
|---|---|
| Coconut Flour | 100g |
| Almond Flour | 150g |
| Baking Powder | 9g |
| Salt | 1pinch |
| Cinnamon | 0.5tsp |
| Ginger | 0.25tsp |
| Clove | 0.25tsp |
| Erythritol | 35g |
| Dairy-Free Cream Cheese | 80g |
| Almonds | 20g |
| Pumpkin Seeds | 8g |
Take a bowl and mix coconut flour, almond flour, baking powder, salt, cinnamon, ginger, clove, erythritol, dairy-free cream cheese, and our pumpkin puree. Work everything into a firm dough.
| Fresh Pumpkin | 200g |
|---|---|
| Coconut Flour | 100g |
| Almond Flour | 150g |
| Baking Powder | 9g |
| Salt | 1pinch |
| Cinnamon | 0.5tsp |
| Ginger | 0.25tsp |
| Clove | 0.25tsp |
| Erythritol | 35g |
| Dairy-Free Cream Cheese | 80g |
| Almonds | 20g |
| Pumpkin Seeds | 8g |
Roll the dough into a disk 3 cm (1.2 inches) thick and cut it into 8 slices.
| Fresh Pumpkin | 200g |
|---|---|
| Coconut Flour | 100g |
| Almond Flour | 150g |
| Baking Powder | 9g |
| Salt | 1pinch |
| Cinnamon | 0.5tsp |
| Ginger | 0.25tsp |
| Clove | 0.25tsp |
| Erythritol | 35g |
| Dairy-Free Cream Cheese | 80g |
| Almonds | 20g |
| Pumpkin Seeds | 8g |
Transfer the pumpkin triangles onto a tray lined with baking paper and garnish with finely chopped almonds and pumpkin seeds.
| Fresh Pumpkin | 200g |
|---|---|
| Coconut Flour | 100g |
| Almond Flour | 150g |
| Baking Powder | 9g |
| Salt | 1pinch |
| Cinnamon | 0.5tsp |
| Ginger | 0.25tsp |
| Clove | 0.25tsp |
| Erythritol | 35g |
| Dairy-Free Cream Cheese | 80g |
| Almonds | 20g |
| Pumpkin Seeds | 8g |
Bake the scones for 20 minutes in the oven at 190°C (374°F) or 175°C (347°F) for fan ovens until golden.
| Fresh Pumpkin | 200g |
|---|---|
| Coconut Flour | 100g |
| Almond Flour | 150g |
| Baking Powder | 9g |
| Salt | 1pinch |
| Cinnamon | 0.5tsp |
| Ginger | 0.25tsp |
| Clove | 0.25tsp |
| Erythritol | 35g |
| Dairy-Free Cream Cheese | 80g |
| Almonds | 20g |
| Pumpkin Seeds | 8g |
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