These keto pumpkin scones are the perfect sugar-free sweet treat for a cozy breakfast with a cup of tea or coffee in the morning. So learn how to prepare the perfect gluten-free pumpkin scones made from naturally low-carb ingredients and ready in only 30 minutes.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Mix the eggs, melted butter, vanilla Extract, and pumpkin puree in a mixing bowl until creamy and fully incorporated.
Then add all the dry ingredients: almond flour, coconut flour, baking powder, sweetener, cinnamon, xanthan gum, and pumpkin pie spice to a bowl and mix until well combined.
Wrap the dough in plastic foil and let it sit for a few minutes.
Shape the dough using your hands into a circle about 1'' thick and cut it into 8 triangular pieces.
Bake the pumpkin scones for 25 minutes or until lightly golden brown.
Meanwhile, make the maple glaze. Add all the ingredients to a bowl and whisk until everything is well combined.
Remove them from the oven, and let the scones cool down for a few minutes before adding the maple glaze.