Keto Gluten Free Pumpkin Scones

It is pumpkin season so don’t go another minute without these gluten free keto pumpkin scones topped with a maple glaze. Perfectly pairs with a cup of hot coffee!

Preheat your oven to 325 degrees F, line a large baking sheet with parchment paper and set aside.

In a large bowl whisk together your almond flour, coconut flour, monk fruit, baking powder, pumpkin spice, and salt. Set aide.

In a separate large bowl mix together your eggs, pumpkin puree, melted butter, and vanilla extract until smooth. Mix in your almond flour mixture and stir everything together with a rubber spatula until well incorporated.

Place your dough on your parchment paper lined baking sheet and flatten your dough until it is in a circular 2 inch disk. Cut into 8 wedges and space apart.

Bake for 20-25 minutes, or until the tops turn golden brown. Allow to cool completely before icing.