Spiced Pumpkin Pie Scones - ACD, Paleo and Low Carb

Pumpkin, Pumpkin, Pumpkin. I'm obsessed with pumpkin everything right now.

I put it in my chia pudding, my waffles, my chocolate loaf, my kids muffins............and I'm currently churning a sugar-free, vegan, chocolate pumpkin ice cream in my Cuisinart. Yum.

So I adapted my delicious scone recipe to make it worthy for a cool and brisk fall morning. With a nice cup of hot herbal tea (no coffee here please). 

These are low carb, anti-candida diet friendly and totally portable. 

I make a double batch and freeze them. And then grab them and go. And I must say they don't taste so bad warmed up and served with a dallop of butter or coconut oil.

Full of clean ingredients, low carb and anti-candida diet friendly. What's not to love! 

Pumpkin Pie Spiced Scones - ACD, Paleo and Low Carb

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake bread breakfast candida-diet friendly gluten-free low-carb paleo wheat belly sugar-free almond flour canned coconut milk coconut flour pumpkin

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Ingredients (8 scones)

Wet Ingredients

• 2 free run eggs
• 1 tsp pure vanilla extract
• 1 tsp pure maple extract
• 1/2 full fat canned coconut milk
• 2 Tbsp coconut oil, melted
• 1/4 cup pure pumpkin puree

Dry Ingredients

• 1/4 cup blanched almond flour
• 1/4 cup ground golden flax (I do mine in the coffee grinder)
• 1/4 cup organic coconut flour
• 1 Tbsp Truvia (or sweetener of choice)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• pinch of fine sea salt

Instructions

Preheat oven to 350 degrees.

Beat eggs and then add remaining wet ingredients to egg mixture. Beat until full combined.

Combine dry ingredients in a separate mixing bowl.

Add dry ingredients to wet ingredients. Beat together until fully combined.

Drop spoonfuls of batter onto a parchment lined cookie sheet.

Bake for 20 minutes.

Serve warm with coconut oil or butter. Sprinkle with cinnamon. Or freeze and eat another day.

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