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.
Ground almonds make an excellent gluten-free and low-carb alternative to wheat flour.
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.
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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.
Roll the dough into a disk 3 cm (1.2 inches) thick and cut it into 8 slices.
Transfer the pumpkin triangles onto a tray lined with baking paper and garnish with finely chopped almonds and pumpkin seeds.
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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