Sugar Free Low Carb Keto Protein Pumpkin Scones

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Sugar Free Low Carb Keto Protein Pumpkin Scones

These Sugar-Free Low Carb Keto Protein Pumpkin Scones are soft and tender inside, lightly crisp around the edges and filled with cozy pumpkin spice flavor. Each satisfying scone has 11 grams of protein, making this an easy fall breakfast or afternoon snack when you want a delicious treat without added sugar.

Prep Time 15

Cook Time 24

Servings scones

Calories 180kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Dry Ingredients

1.25 cup sunflower seed flour (140g)
1/4 cup coconut flour (30g)
1/4 cup unflavored whey protein (30g)
1/4 cup Monk Fruit Allulose brown sweetener (40g)
2 tsp baking powder (2g)
1 tbsp pumpkin pie spice
1/2 tsp xanthan gum
1/4 tsp salt
2 tbsp butter frozen, grated (42g)

Wet Ingredients

1/2 cup part-skim Ricotta cheese (113g)
1/3 cup pumpkin puree unsweetened (80g)
1 large egg (50g)
1 tsp maple extract (4.2g) or vanilla extract
2 tsp pumpkin liquid stevia or liquid monk fruit

Optional Maple Glaze

4 ounces cream cheese softened
1/4 cup sugar free maple syrup
1/2 tsp ground cinnamon

Instructions

Preheat the oven to 375° F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl whisk together all of dry the ingredients, except frozen butter listed. In another bowl, blend the wet ingredients together, set aside.
Grate the frozen butter into the dry ingredients and toss gently. Fold the wet ingredients into the dry and it becomes a soft dough. Rest 10 minutes.
Place the dough onto the sheet pan in the shape of a circle about 7-inch round and 1 inch thick. Cut into 8 pieces. Separate gently. Refrigerate 15 minutes.
Transfer to the oven and bake for 22-24 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool for 10 minutes before serving
Store at room temperature in an airtight container for up to 3 days.

Video

Notes

5 g net carbs per scone. Topping not included.

Pin the video here on Pinterest.

Nutrition