Wednesday, October 3, 2018

Low-Carb Cinnamon-Glazed Pumpkin Scones #FoodieExtravaganza

This month's #FoodieExtravaganza challenge is all about Pumpkins, in honor of National Pumpkin Day on Oct. 26th! Pumpkin is such a versatile squash, just right for many dishes, savory as well as sweet.   Check out the many ways Foodie Extravaganza bloggers how found to enjoy it:

For the past month or so, my husband and I have been eating keto so I wanted to find a way to enjoy my favorite autumn flavors in a way that wouldn't derail our progress.  When I came across this recipe from All Day I Dream About Food, I knew this might do the trick.  The only alterations I made were to switch up the Swerve sweetener for monkfruit sweetener (a natural granulated sugar made from monkfruit) - neither of us like stevia and find the monkfruit to be a low carb sweetener that tastes closest to sugar without strange aftertastes. The other change was to sprinkle pecans on top rather than incorporating them with the scone dough.

The result  was a quick to make scone that does a nice job as a grab and go breakfast, snack or dessert, and one batch kept well in the refrigerator for several days without getting hard or stale.

Low-Carb Cinnamon Glazed Scones with Pecans
Makes 1 dozen scones

2 1/2 cups fine almond flour
1/4 cup coconut flour
1/3 cup Monkfruit sugar
1 Tablespoon baking powder
1/4 tsp. salt
1/2 cup. pumpkin puree
2 large eggs
1/4 cup butter, melted
1 1/2 tsp pumpkin pie spice

1/4 cup powdered monkfruit sugar
2 Tablespoons heavy cream
1/4 tsp cinnamon

Preheat oven to 325F.
Line a baking sheet with parchment paper or a silicon baking liner.
In a large bowl, combine almond and coconut flour, monkfruit, baking powder and salt.  Add in pureed pumpkin, melted butter and pie spice, stirring until a soft dough forms.
Shape dough into a 6x8" rectangle about 3/4" thick, patting lightly into shape. Cut into 6 squares, and diagonally cut the squares to form triangles.
Separate the triangles so they aren't touching, and bake about 25 minutes, until firm and lightly browned.
Remove to a rack and let cool completely.
Whisk together powdered monkfruit, heavy cream and cinnamon to create a drizzle.
Drizzle over the top of the scones, and sprinkle with pecans.
Store in the refrigerator in a sealed container for up to one week.

Posting day for Foodie Extravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


  1. Breakfast would be served here at our house. YUM

  2. I am right on board with these being low carb. Perfect for my breakfast which I am trying to keep lower since the rest of the day usually crashes and burns with carbs.

  3. These are so pretty! I've never heard of monk fruit sugar. Worth investigating!

  4. do you now how many carbs are in each scone? This recipe looks delish and also in line with keto!! Woo Hoo. thank you so much and Yay for monkfruit sweetener - I've just discovered this and not cooked with it yet, but use swerve a lot ... I guess I need to buy some monkfruit not and check it out

    1. I didn't do the math but the original recipe using Swerve comes out to 8.75g, or 3% carbs, 34% fat and 14% protein. Monkfruit (for reasons I've not quite wrapped my head around) processes in the body differently than cane sugar, though, so that it doesn't get stored as carbs (??? that is a terrible explanation) even when it adds to the carb count in the food. However there are carbs also in nut flours to contend with - just far less than grain flours.

    2. Thanks Lynda - I made these tonight and they were delish! Loved the glaze too.. I didn't have pecans, but used walnuts instead :) and you are right - the monkfruit doesn't have much of an aftertaste at all - this was my first time using it and I only had the granulated this time and used the swerve confectioners for the glaze... but I will be buying some monkfruit powder sugar sweetener for the next time

  5. These look so tasty. I follow Trim Healthy Mama, and am always on the lookout for yummy low carb treats, esp ones the hubby will enjoy. Though I am not sure about the monkfruit sweetener. Not sure if it is allowed on plan or where to find it in my area. So, I'm curious how this would work with Pyure or one of the THM sweeteners.
    Anyhow, just stopping by from Throwback Thursday.
    As much as I love the look of this recipe, I just wanted to let you know, I will have to delete it from the linky, as it is a new post and not in the spirit of Throwback Thursday. I would love for you to stop by and share something from the past though. I love stopping by to see your posts.

    1. Totally understood! I should think you can easily switch up for another sweetener as desired, as long as you know the relative sweetening level differences and alter the amount used accordingly. Might need to forgo the powdered sugar topping or change it to something else if your preferred type doesn't translate to powdered sugar easily. I'm not familiar with Pyure!

  6. I'm going to have to show these to my daughter who loves all things pumpkin.

  7. Love that these are low carb! I love treats made with almond flour! Thanks for sharing with us at The Blogger's Pit Stop! Roseann from This Autoimmune Life

  8. I love scones! Thanks for sharing at the What's for Dinner party! Have a lovely week and hope to see you next week too!

  9. Oh my goodness, these scones look so good and I can't wait to try them. Thank you for sharing at our Celebrate Your Story link party.

  10. Oh wow, they look amazing!! Thanks for sharing with SYC.

  11. Hi! Just letting you know that I am featuring your post at our Best of the Weekend Link Party tonight at 8 P.m. EST. Congratulations!

  12. Yum, sounds delicious, I especially like the sound of that cinnamon glaze.

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