Keto Pumpkin Bread Scones

🧂 Ingredients

• 3 cups Almond Flour
• 1/2 cup Low Carb Sweetener
• 1 tsp Pumpkin Pie Spice
• 1 tsp Xanthan
• 2 tsp Baking Powder
• 5 tbsp Butter

  very cold
• 2 oz Cream Cheese
• 4 tbsp Canned Pumpkin Puree
• 2 oz Cream Cheese
• 1/2 cup Powdered Low Carb Sweetener
• 1/4 cup Heavy Cream
• 1/2 tsp Vanilla
• 1/2 tsp Cinnamon

Instructions

• 1 In a mixing bowl, combine the almond flour, low carb sweetener, pumpkin pie
  spice, xanthan gum, and baking powder. Whisk together well.
• 2 Cut the cold butter in with a pastry blender until it resembles corn meal. If
  you don't have a pastry blender, freeze the butter and then grate it, then fold
  it in until mixed with the dry ingredients.
• 3 In a separate mixing bowl, mix the pumpkin and softened cream cheese together
  first before adding it to the dry ingredients. Fold it in and knead it slightly
  into a circle to help combine everything.
• 4 Pat the dough out into a 1" thick circle. Use a pizza wheel or butter knife to
  cut the dough into 8 triangles. Place the triangles onto a parchment paper
  covered baking sheet. Place them in the freezer like this for about 1 minutes to
  help firm the butter and cream cheese back up so they retain their shape in the
  oven.
• 5 Preheat the oven to 400 F. Bake for 20-25 minutes. They should be golden brown
  on the top and edges and may appear more dough like still at this point, however
  they need to just rest and set on the counter. Allow them to cool to fully set
  before icing as well.
• 6 Combine the glaze ingredients and cover the tops as desired.

Nutrition Info