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October 1, 2013 by Leanne Vogel November 13, 2018
I tested this recipe a bunch of different ways to make sure it was absolutely perfect for you.
Originally, I wanted to make coconut flour scones but no matter what I did, the flour just wouldn’t cooperate. The consistency was off. I’m sure it would have all come together had I used almond flour, but I wanted to make the coconut flour scones nut-free, too. So almond flour was out of the question.
In the end, I decided to make paperless, muffin tin(less) muffins. Very much like my Ginger Spice Muffin Tops (also paleo, grain-free and gluten-free) but a bit more dense and hearty.
And when I nailed the recipe? I couldn’t stop eating them (a sure sign that I’m on to something good!)
Hold on to your hats. I have so many delicious pumpkin recipes coming this month! Cookies and curries, grain-free risotto and more. It’s going to be one heck of a pumpkin-filled October.
And, pumpkin isn’t pumpkin without pumpkin pie spice. Am I right?
I made this handy, dandy little guide to help your whip up pumpkin pie spice mix in seconds so that your pantry is stocked and ready for any pumpkin action that comes your way.
Okay, now to the mounds!
I used farm fresh eggs for this recipe. Just look at those gorgeous spots!
As you can see from the image above, the dough can be formed into a ball really easily and should be relatively easy to work with.
Boy oh boy, these are delicious! It’s a good thing Kevin doesn’t enjoy pumpkin all that much. I’d have a hard time sharing these ;)
I would love to know – do you enjoy pumpkin? Are you in the festive Fall spirit? Any big plans for October?
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.