Low Carb Pumpkin Scones from Jill Coleman

November 27, 2010

in Breads, Muffins, Cookies, Gluten Free, Recipes, Snacks

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

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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