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  • Maria Fernanda López

Cacao Butter Pumpkin Scones (Paleo & Keto)

Here's a good challenge for the next week, season, or day. Try something new! And since we are in fall season, what about a little twist to the classic scone recipe? And by the way, this is my first time baking scones... like ever!

So, two new things happened with this recipe:

- My first baking scones

- Using cacao butter as fat source of the recipe

It's always fun to try new things, specially in the kitchen. This experiment was a huge win and I'm sure you are going to love it too. Perfect treat for the season, healthy ingredients, cozy and extremely easy to make!

These Cacao Butter Pumpkin Scones are:

- Paleo

- Low Carb

- High Fiber

- Grain Free

- Lactose Free

These fit any lifestyle without sacrificing the amazing taste.

Any pumpkin spice recipe needs spices! They are an essential part of the puzzle to explode that special touch and cozy flavors. So during this season you gotta stock on some of my all time favorites:

- Ginger

- Clove

- Cinnamon

Plus the benefits of adding spices is that they are also a source of micronutrients and special natural compounds with a health benefit, and of course, they add flavor to the recipe. And as I like to say, homemade is always better! Maybe the stores are loading up on pumpkin spice EVERYTHING but once you check the ingredients, you'll notice that they contain artificial flavors.

So skip the artificial stuff and embrace the homemade baked goods! These are so easy that you are going to be surprised! Simple and delicious recipe for the season!


Try more recipes here!


Cacao Butter Pumpkin Scones

By María Fernanda López

Serves 8


  • 3/4 cup of coconut flour

  • 1/4 cup of almond flour

  • 1 Tbsp of ground flaxseed

  • 1/3 cup of granulated monk fruit

  • 1 tsp of baking powder

  • 1/2 tsp of cinnamon

  • 1/8 tsp of ginger

  • 1/8 of clove

  • 1/2 cup of canned pumpkin

  • 1/4 cup of almond milk

  • 3 eggs

  • 1/4 cup of cacao butter


  1. Preheat the oven at 375F.

  2. Mix all the dry ingredients.

  3. Add the melted cacao butter, pumpkin and almond milk. Mix well.

  4. Add the eggs and mix again.

  5. Let the dough rest for 5 minutes before forming 8 scones.

  6. Bake for 25-30 minutes. Let cool and ENJOY!


Nutritional Information (per serving) 163 kcal

Fat: 12.1g

Carbs: 8.3g

Fiber: 4.5g

Protein: 4.8g

This post contains affiliate links.

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