Tuesday, October 13, 2015

Pumpkin Chocolate Chip Scones (low-carb, gluten-free, low-sugar)

Add this recipe to the numerous attempts at a pumpkin chocolate chip fall celebration! These are repeated flavors at JennyBakes because they are a favorite in my family.

Pumpkin Chocolate Chip Scones (lower carb, lower sugar, gluten-free)
(adapted from the marvelous All Day I Dream About Food blog)

  • 1 cup pumpkin
  • 2 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup sugar substitute (I used coconut sugar)
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1 cup sugar free or super dark chocolate chips
  • 2 large eggs
  • 1/4 cup butter, melted
  • 2 tbsp cream
  1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
  2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, cloves, and salt. Stir in chocolate chips.
  3. Add pumpkin, eggs, melted butter and 2 tbsp cream and stir until dough comes together.
  4. Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
  5. Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.
  6. Remove and let cool on pan.


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