Keto Pumpkin Scones Recipe with Cream Cheese

How to make Keto Pumpkin Scones

Pumpkin pureePumpkin puree

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.

Keto pumpkin scones dough made with almond flour, coconut flour, cream cheese, pureed pumpkin and erythritol.Keto pumpkin scones dough made with almond flour, coconut flour, cream cheese, pureed pumpkin and erythritol.

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.

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Step 3

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

Step 4

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

Step 5

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

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