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:

• No-Bake Pumpkin Cookies from Caroline’s Cooking
• Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
• Vega Malaysian Red Pumpkin from Sneha’s Recipe
• Pumpkin Saffron Rice from Palatable Pastime
• Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
• Low-Carb Pumpkin Pecan Scones with Cinnamon Glaze from Reviews, Chews & How-Tos
• Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
• Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
• Coconut Curry Roast Pumpkins from Food Lust People Love
• DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
• 15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

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

Glaze:
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.

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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.