Ingredients

The following ingredients have 8 Servings
  • ¼ cup Heavy Cream
  • ½ teaspoon Lemon Juice (or white wine vinegar)
  • 2 cups Blanched Almond Flour (finely grounded)
  • ¼ cup Coconut Flour
  • 2 teaspoon Baking Powder
  • ¼ tablespoon Ground Cinnamon
  • ¼ tablespoon Ground Ginger
  • ¼ tablespoon Ground Cloves
  • ¼ tablespoon Ground Nutmeg
  • ¾ cup Powdered Erythritol sweetener
  • ½ cup Pumpkin Purée (unsweetened)
  • 4 large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Sea Salt
  • ¼ cup Cream Cheese (Full-Fat)
  • ½ cup Powdered Erythritol sweetener
  • ¼ cup Heavy Cream
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Ground Cinnamon

Instruction

  • Preheat the oven at 325ºF (160ºC) and line a baking sheet with parchment paper or a silicone mat.
  • Add the heavy cream to a small bowl along with the lemon juice and reserve.
  • To a large bowl, whisk together the almond flour, coconut flour, baking powder, all spices, and the sweetener.
  • To a large bowl or a blender, add the eggs, pumpkin pureé, vanilla extract, and sea salt. Whisk or blend until creamy. Pour the heavy cream mixture,
  • but save 1 tablespoon to reserve for later and whisk or blend again.
  • Add the pumpkin wet mixture to the dry mixture and mix well with a spatula. It should turn into a thick mixture.
  • Shape the dough into a big circle loaf about 1 inch thick on the prepared baking sheet and brush the remaining heavy cream on top of the dough.
  • Cut into eight triangles and spread the triangles on the baking sheet at least an inch apart from each other.
  • Bake for 25 to 30 minutes until done, check by inserting a toothpick that comes out clean. Let cool while you prepare the icing.
  • To make the icing, combine all icing ingredients with a whisk and spread on top of the scones.