Tuesday, October 13, 2015

Low Carb Protein Pumpkin & Pine Nut Scones

Low Carb Protein Pumpkin & Pine Nut Scones


1 cup Almond Flour
4 scoops 1st Phorm Level 1 Vanilla Ice Cream Protein Powder
3 tbsp Stevia in the Raw
1 tbsp baking powder
1/8 cup coconut oil
4 tbsp cashew milk (or almond)
1/8 cup egg beaters
1/2 cup pure pumpkin puree
1/2 cup plain fat free Greek Yogurt
2 tsp vanilla extract
1 tsp Cinnamon
3/4 tsp ground Cloves
3/4 tsp nutmeg
3/4 tsp Ground Ginger
1/8 cup pine nuts (optional)

Pumpkin Glaze

1/2 cup Pumpkin Puree
1/4 cup Stevia
1 tbsp coconut oil
Pinch of cinnamon, cloves, and nutmeg

Macros (w/o glaze) per piece
Makes 12 servings
145 cals
5 carbs
10 fat
13 protein


Preheat oven to 350F degrees. Spray Pam in muffins tins making sure to grease sides. In a mixing bowl combine all the dry ingredients and mix together with a whisk. Make a well in the middle of the dry mix and add the wet ingredients. Beat together with a whisk until all ingredients are mixed together. Fill each tins about 1/2 the way up with batter. Sprinkle (optional) Pine nuts on top. Bake for 20 minutes.

While the scones are baking. In a small bowl combine your ingredients for the pumpkin glaze and mix together well. Refrigerate until Scones have baked and are cooled slightly. Slice the scones and half and spread the pumpkin glass in between or on top. Enjoy with coffee/ milk/ or a hot cider :)