Best Keto Thanksgiving Pumpkin and Pecan Breakfast Scones
How to Make It
Step 1
Preheat the oven to 350F/180C. Line a baking sheet with baking paper. Set aside. In a large mixing bowl, add the almond flour, coconut flour, erythritol, salt, psyllium husk, baking powder, pumpkin spice mix, and 2 teaspoons of cinnamon. Use a whisk to combine the dry ingredients together, breaking up any possible lumps.
Step 2
In another bowl, crack in the eggs and whisk. Add the yogurt, pumpkin puree, and vanilla extract. Whisk to a smooth consistency. Pour the wet ingredients into the dry ingredients. Use a silicone spatula or a wooden spoon to thoroughly combine together. Add the coconut oil in solid form and again combine.
Step 3
Chop the pecans into small pieces. Add to the dough and use the spatula or your hands to fold it together. Gather the dough into a ball.
Step 4
Turn out the dough onto the baking tray. Pat the dough into a circle approximately 1-inch thick. Use a sharp kitchen knife to cut a cross into the dough first yielding 4 wedges. Then cut those pieces in half again to yield 8 wedges.
Step 5
Use a flat spatula to separate the wedges out a little to allow them space to spread and cook evenly in the oven. Lightly brush all the wedges with 1 tablespoon of Keto maple syrup.
Step 6
Bake in the center of the oven for 20-23 minutes until golden brown. Remove from the oven and allow to cool completely before glazing. Attempting to glaze the scones before they have cooled will simply melt the glaze into the scone.
Step 7
While the scones are cooling, make the glaze. To a small bowl, add the powdered erythritol, ¼ teaspoon cinnamon, 1 tablespoon Keto maple syrup, and 1 teaspoon water. Use a spoon or small whisk to combine thoroughly until smooth.
Step 8
Drizzle the glaze over the cooled scones. The glaze should be quite thick, but loose enough to drizzle. If the glaze is too thick, add water 1/4 teaspoon at a time to thin it out.
Step 9
Plate up and enjoy! Slice in half and serve with butter, cream or as they are! Store any uneaten scones in an airtight container.
Ingredients
- Almond flour – 1.5 cup
- Coconut flour – 0.25 cup
- Erythritol Granulated – 0.33 cup
- Salt – 0.25 tsp
- Psyllium seeds – 1 tbsp
- Baking powder – 1 tsp
- Pumpkin Pie Spice – 2 tsp
- Cinnamon, ground – 2 tsp
- Raw egg – 2 medium
- Greek yogurt, plain, nonfat – 0.25 cup
- 100% Pure Pumpkin Puree – 0.25 cup
- Vanilla extract – 1 tsp
- Coconut oil – 2 tbsp
- Pecans, raw – 0.33 cup
- Keto Maple Syrup – 1 tbsp
- Powdered Erythritol (Icing Sugar) – 0.25 cup
- Keto Maple Syrup – 1 tbsp
- Cinnamon, ground – 0.25 tsp
- Tap water – 0.25 tsp