Cacao Butter Pumpkin Scones
Serves 620 mins prep25 mins cook
A twist on the classic scone recipe featuring cacao butter as the fat source. This is a fall-inspired treat that is both paleo and low-carb, promising to delight your taste buds.
0 servings
What you need
Instructions
1: Preheat your oven according to the recipe instructions. 2: Mix together coconut flour, almond flour, ground flaxseed, allulose, cinnamon, ginger, and clove in a bowl. 3: In another bowl, combine canned pumpkin, almond milk, eggs, and melted cacao butter. 4: Gradually add the wet ingredients to the dry ingredients and mix until well combined. 5: Shape the mixture into scone shapes and place on a baking sheet. 6: Bake in the preheated oven for the recommended time or until golden brown.View original recipe