Low Carb Pumpkin Scones from Jill Coleman

KristineBreads, Muffins, Cookies, Gluten Free, Recipes, Snacks1 Comment

This recipe is from my fitness friend Jill Coleman.  She posted the recipe on her blog (www.jillfit.com).  I made them and they turned out great!  Worth a try!

Makes 24 scones

2 cups almond flour
1 15 oz can pumpkin (not pumpkin pie filling)
4 scoops whey protein powder (preferably unflavored, plain vanilla or cinnamon roll)
2/3 cup old fashioned oatmeal
½ cup erythritol or splenda (could also use 6-8 packets stevia, or 1/2 c NuNaturals Stevia Baking Blend)
4 tsp pumpkin pie spice
1 tbsp cinnamon
½ cup liquid egg whites

Preheat oven to 350 degrees.  Mix all ingredients together in a large bowl.  Place 1-inch wide scones on PAM-sprayed baking sheets.  Bake 20-25 minutes (be sure not to overcook or they may dry out)

Nutrition (per scone):
105 calories; 6g fat (0.5 saturated); 6g carbohydrate; 2g fiber; 7g protein