Servings: 4 meals
Calories: 614kcal
Ingredients
For Scones
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup solid coconut oil
- ¼ cup unsweetened coconut milk refrigerated variety
- ⅓ cup pumpkin puree
- 1 large egg
- 2 teaspoon Now Real Food® Organic Pumpkin Spice Liquid Monk Fruit Sweetener
For Maple Glaze
- ¼ cup Now Real Food® organic powdered erythritol
- ¼ teaspoon maple extract
- 2 teaspoon unsweetened coconut milk
For Serving
- 1 cup low fat cottage cheese
- 4 kiwis halved
Instructions
- Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Combine some flour, coconut flour, pumpkin spice, baking powder, and sea salt in a medium mixing bowl. Whisk to combine. Add coconut oil and use a fork to mix into flour until the mixture is crumbly.
- Whisk together egg, pumpkin purée, coconut milk, and liquid pumpkin spice sweetener in a separate mixing bowl.
- Make a well in the center of dry ingredients and pour in wet ingredients. Fold mixture together until combined, do not over mix.
- Form dough into a ball and place it on a baking sheet. Form into a 6 inch round disk about ¾ inch thick. Use a sharp knife to slice into 8 triangles. Triangles do not need to be separated. Bake for 23-25 minutes.
- Cool scones at room temperature for 15 minutes. In the meantime, combine coconut milk, maple extract, and powdered erythritol in a small bowl. Whisk until smooth. Gently separate scones. Drizzle maple glaze over scones and cool for 5 minutes longer or until glaze sets.
- Place 2 scones in large compartments of 4 teal meal prep containers. Add cottage cheese to 4 small cups and place next to scones. Add 2 kiwi halves to each small compartment. Store in refrigerator until serving.
Notes
Macros include sides.
Nutrition
Calories: 614kcal | Carbohydrates: 59g | Protein: 18g | Fat: 34g | Fiber: 12g
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