Low Carb Pumpkin-Ginger Scones
5.0g
Net Carbs
6.9g
Protein
16.1g
Fat
4.9g
Fiber
194
Calories
Cooking tip: These savory-sweet scones are moist in the middle with a delightful hit of fresh ginger. To get a firm exterior, these high fiber scones cook, then cool, then cook and cool once more. Although this is a bit of a time investment, with just 20 minutes of hands on time this recipe feels pretty simple.
Ingredients:
- 1 cup (112g) blanched, finely ground almond flour
- ¼ cup (42g) Truvia sweet complete granulated stevia-erythritol blend sweetener
- 2 tablespoons (14g) coconut flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice blend
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ¼ cup cold unsalted butter
- ½ cup canned unsweetened pumpkin puree
- 1 large egg
- 1 teaspoon grated fresh ginger root
- 1 teaspoon vanilla extract
- 1 Atkins Vanilla Macadamia Nut Soft Baked Bar
For the drizzle
- 2 tablespoons sugar free maple flavor syrup
- 1 tablespoon canned unsweetened pumpkin puree
- 1 tablespoon Quest vanilla milkshake whey protein powder
- 1 ½ teaspoons confectioners swerve
Directions:
- Into a large bowl, sift together the almond flour, sweetener, coconut flour, baking powder, pumpkin pie spice, xanthan gum and salt.
- Cut the butter into pea size chunks, add to the flour mixture and use hands or a pastry cutter to press and combine the butter and flour mixture until coarse crumbs form and the mixture holds together when pinched.
- In a small bowl, whisk together the canned pumpkin, egg, fresh ginger and vanilla. Add to the flour and gently stir until all ingredients are mixed. Finely chop the Atkins Vanilla Macadamia Nut Soft Baked Bar and gently fold in until evenly distributed. Divide the dough in the bowl into two even sections. Prepare a baking sheet with parchment paper, and place dough sections on it. Using moistened fingers, form dough into rounds about 1-inch tall and 5-inches in diameter. Freeze dough until firm, about 30 minutes.
- Heat oven to 400°F. Once oven is heated, remove scone dough from freezer and use a sharp knife or bench scraper to divide each round into 4 even pieces, moving to create about 1-inch between each piece. Bake 10 minutes, then remove scones from oven. Reset oven temperature to 300°F and crack the door to allow the oven to reduce temperature. Let the scones cool for 15 minutes. Bake the scones again at 300° for 12 minutes, or until tops are golden brown, watching carefully to ensure the bottoms do not burn. Turn off oven, crack the door and leave the scones to dry out another 30 minutes in the warm oven. Remove from oven and cool on a cooling rack to room temperature.
- While scones are cooling, make the drizzle. In a small bowl, use a fork to combine sugar free maple syrup, pumpkin puree, protein powder, and confectioners sweetener until completely combined and smooth. Drizzle evenly over cooled scones.
- Store scones covered on the counter for one day, or in a freezer bag in the freezer for up to three months. Before serving, warm frozen scones in a 300°F oven for 10-15 minutes. One serving is one scone.
