RECIPE STORY

Keto Pumpkin Scones

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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

50m

Cost

Nutrients

203 kcal

Carbs 6 grams

Sugars 3 grams

Total Fats 15 grams

Saturates 3 grams

Fibers 7 grams

Proteins 8 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian
  • Ketogenic

Contains Allergens

  • Nuts

Servings

8

Did you know?

Ground almonds make an excellent gluten-free and low-carb alternative to wheat flour.

Let's go nuts!

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!

Step 1

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.

Ingredients List

Fresh Pumpkin200g
Coconut Flour100g
Almond Flour150g
Baking Powder9g
Salt1pinch
Cinnamon0.5tsp
Ginger0.25tsp
Clove0.25tsp
Erythritol35g
Dairy-Free Cream Cheese80g
Almonds20g
Pumpkin Seeds8g
Step 2

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.

Ingredients List

Fresh Pumpkin200g
Coconut Flour100g
Almond Flour150g
Baking Powder9g
Salt1pinch
Cinnamon0.5tsp
Ginger0.25tsp
Clove0.25tsp
Erythritol35g
Dairy-Free Cream Cheese80g
Almonds20g
Pumpkin Seeds8g
Step 3

Roll the dough into a disk 3 cm (1.2 inches) thick and cut it into 8 slices.

Ingredients List

Fresh Pumpkin200g
Coconut Flour100g
Almond Flour150g
Baking Powder9g
Salt1pinch
Cinnamon0.5tsp
Ginger0.25tsp
Clove0.25tsp
Erythritol35g
Dairy-Free Cream Cheese80g
Almonds20g
Pumpkin Seeds8g
Step 4Part 1

Transfer the pumpkin triangles onto a tray lined with baking paper and garnish with finely chopped almonds and pumpkin seeds.

Ingredients List

Fresh Pumpkin200g
Coconut Flour100g
Almond Flour150g
Baking Powder9g
Salt1pinch
Cinnamon0.5tsp
Ginger0.25tsp
Clove0.25tsp
Erythritol35g
Dairy-Free Cream Cheese80g
Almonds20g
Pumpkin Seeds8g
Step 4Part 2

Bake the scones for 20 minutes in the oven at 190°C (374°F) or 175°C (347°F) for fan ovens until golden.

Ingredients List

Fresh Pumpkin200g
Coconut Flour100g
Almond Flour150g
Baking Powder9g
Salt1pinch
Cinnamon0.5tsp
Ginger0.25tsp
Clove0.25tsp
Erythritol35g
Dairy-Free Cream Cheese80g
Almonds20g
Pumpkin Seeds8g

MEAL PLAN

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