These tender keto scones have all the pumpkin spice flavor you crave with a fraction of the carbs! Perfect for munching with a cup of coffee.
What better way to ring in the start of pumpkin spice season than enjoying some Keto Pumpkin Scones? If you are ready to open your first can of pumpkin, then I recommend setting your sites on these delicious treats.
This is cause for great joy and celebration. That is, of course, if you are a pumpkin fan. If you don’t like pumpkin, I am terribly, terribly sorry. Because this is only one of many pumpkin recipes yet to come.
But for you pumpkin naysayers, I have plenty of other delicious recipes to enjoy. Try my Blueberry Keto Scones or Keto Maple Pecan Scones.
I won’t be hurt. It just leaves more pumpkin for me!
Why you will love this recipe
I created this recipe about a gajillion years ago. Yes, that is a real timeframe. “Gajillion” refers to a time, long long ago, when I was in my nascent stages of low carb baking. And they were good, but I have learned a lot in the intervening years. So it’s time to give them an update.
These keto pumpkin scones have the same great flavor they always did, but are now a little lower in carbs. And so easy to make! They take less than 40 minutes, so you can get them into the oven and onto your plate any day of the week.
They have the same tender texture of conventional pumpkin scones, but with only 3.9g net carbs per serving. Go on and make them. You know you want to!
Reader Reviews
“Made these this morning and they are SUPERB!!! I absolutely LOVE pumpkin recipes this time of year, I’m going to try your pumpkin coffee cake next!! Thanks for all the great recipes, whenever I’m looking for something keto, I always look to your site first as I have not been disappointed by any of the recipes I have tried so far.” — Pattey
“I’m on my 4th batch! Everyone that has tried these ask for the recipe.
Carolyn you are the best Keto cook! Keep these recipes coming please!” — Lorie
“These are so easy to make and absolutely delicious! Perfect for a zero degree morning with a wind chill of -25. Thank you for this recipe.” — Marcie
Ingredients you need
- Almond flour: Make sure you are using finely ground almond flour, to give the scones the best consistency.
- Pumpkin puree: Chose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped. Homemade pumpkin puree can be watery and may not be right for this recipe.
- Coconut flour: A little coconut flour helps offset the moisture of the pumpkin.
- Sweetener: I like the flavor of a brown sugar substitute for the scones. For the glaze, you will want a powdered sweetener.
- Toasted pecans: You can often buy pecans already toasted, or you can toast them yourself in a 350ºF oven for about 7 minutes. If they are already chopped, then you want to toast them for less time. Always keep a close eye on them!
- Pumpkin pie spice: I always use pre-mixed spice but you can make your own as well. Pumpkin spice consists of ginger, cinnamon, and nutmeg or cloves.
- Heavy cream: Just a little heavy cream makes the perfect glaze for these scones.
- Pantry staples: Butter, eggs, vanilla extract, baking powder, and salt.
Step by Step Directions
1. Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.
2. Add the wet ingredients: Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.
3. Form the scones: Turn the dough out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
4. Bake the scones: Gently lift scones and spread them around the baking sheet so they aren’t touching. Bake 23 minutes, or until firm to the touch and lightly browned.
5. Prepare the glaze: For the glaze, whisk together the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.
Tips for Success
One tricky part with low carb, gluten-free pumpkin recipes is that the different brands of pumpkin seem to differ in moisture content. The extra moisture in some purees can make the dough too wet. If your puree is very thin, you can drain it on layers of paper towel before adding it to your recipe. Use ½ cup of the thinner puree because it will lose volume as it drains.
Sweetener Options: The texture of these scones will be best with an erythritol based sweetener, as allulose will make them very soft. If you choose to use allulose, lower the oven temperature by 25 degrees and bake them a bit longer. That may help them firm up more.
You can also try using pure stevia or monk fruit extract for the scones themselves. But the glaze will need a bulk sweetener such as Swerve Confectioners to work out properly.
Frequently Asked Questions
Traditional scones are made with flour and sugar, and are not suitable for a keto diet. However, you can make healthier scones with alternative flours and sweeteners. These Keto Pumpkin Scones have wonderful flavor and texture, and you can enjoy them on your keto diet.
Because these scones contain pumpkin, they are a little softer and more moist than typical scones. I recommend storing them in a covered container in the fridge for up to a week. They can also be frozen for several months.
This keto pumpkin scone recipe has 7.7g of carbs and 3.8g of fiber per serving. That comes to 3.9g net carbs per scone.
Check out my Keto Pumpkin Pinterest board!
Keto Pumpkin Scones Recipe
Ingredients
Scones:
- 2 ¼ cups almond flour
- ⅓ cup brown sugar replacement
- ¼ cup Coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans optional
- ⅓ cup pumpkin puree
- 2 large eggs
- ¼ cup butter melted
- 1 ½ teaspoon pumpkin pie spice
Glaze
- ¼ cup powdered sweetener
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.
- Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.
- Turn the dough out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
- Gently lift scones and spread them around the baking sheet so they aren’t touching. Bake 23 minutes, or until firm to the touch and lightly browned.
- Remove and let cool on pan.
- For the glaze, whisk together the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.
Notes
Erin @ Texanerin Baking says
I can not wait to make these! And I will most absolutely be making them (probably next weekend) I’ll let you know how they come out. They really look amazing. 🙂
PS – I wanted to reshare these on G+ but now I see you haven’t been on there in a while. I’m not the greatest with G+, either.
Carolyn says
Yeah, I really need to get more active on G+!
Alicia Allard says
Carolyn, these are wonderful!!!!! I made a batch two days ago and took them to the office to share the pumpkin-love. They were devoured immediately and everyone was asking for the link to your site and/or the recipe. Thank you for the brilliant recipe 🙂 I made another batch last night for the family 🙂
Carolyn says
So glad to hear it, Alicia! Thanks for sharing my blog with your friends.
Jenn says
these are the BEST!
the only sub I made was splenda for erythritol because I can’t find it anywhere and they are delish!! I used a pizza cutter to cut them into triangles. We started eating low carb last year and each lost 20 lbs, then this spring we fell off the wagon. We started up again labour day and these are going to be something that gets me through the sugar cravings.
Highly recommend this recipe.
Carolyn says
So delighted you liked them!
shack says
Btw, the baking powder is not listed in the instructions at all. I assume it goes in at step 3.
Allison Hurtado says
I made these tonight and they were a hit! I did have trouble cutting them before baking, so instead I baked the dough/batter in a big rectangle, let them cool for 10 minutes and then cut them. It worked perfectly.
I also didn’t have cloves, so I added in a shake or two of pumpkin spice. I always find if you smell the batter and you smell pumpkin, then you have the spices right.
I also thought they were more cakey than sconey; but my husband and I didn’t mind. They were delicious. Definitley make this recipe! They would be great with a cup of coffee.
Faye says
These are awesome!! I made with Koboha squash (didn’t have pumpkin and supposedly Kobocha is slightly lower carb). Didn’t have pecans so used Macadamia nuts and then added a few dried, unsweetened tart cherries! Absolutely crazy addicting!! Great recipe. Thanks!
Melanie says
These look so wonderful! Thank you Carolyn, and the promise of more pumpkin recipes has me thrilled. Someone pinned a high carb recipe for pumpkin cinnamon rolls on Pinterest and I’m thinking there has got to be a way to low carb those too. (hint, hint . . .) 🙂
Carolyn says
Ooooo, a challenge! I will think about that one….
Hope says
Yum! I drained my pumpkin in a paper towel lined sieve for about an hour and a half then dried it out a little more on more paper towels, as suggested. I ended up baking for an extra 10 minutes– 33 minutes altogether. I’ll probably try to get the pumpkin a little drier next time. The texture was almost there, and the *flavour* ( my nod to Canada, since I’m so close) is great and just the thing after a run on this rainy Pacific Northwest day!
Carolyn says
Wonderful! Brands of pumpkin differ so much. The organic brand I buy is very thick and not watery at all, so I know it can make a huge difference to the outcome of the recipe.
Nancy Lee Morene says
My mom made the best pumpkin pie & she passed along her secret for drying the pumpkin puree.In a medium saucepan, on med. low heat, cook the pumpkin, stirring constantly, until dry.
Sarah G says
How about a party sized pumpkin cake? I have a big family so I need party sized desserts! 🙂
By the way, is it possible to make a low carb, gluten free bread loaf that puffs up like its carby, gluten filled counterpart? Or one that can be made succesfully in a bread machine? Ever since we also went gluten free my poor bread machine has been out of a job.
Carolyn says
Hi Sarah…not sure what you mean by “puffs up”? I don’t have a bread machine so I don’t develop any recipes for it. I don’t even know how they work! Sorry.
Sarah G says
Sorry for the confusion. I just mean a bread that rises and is light and airy rather than dense and thick, a yeast-type bread. It doesn’t have to be for a bread machine.
susan says
Hi Carolyn,
What is the difference between cream and heavy cream? Because in the store all I ever see and use is heavy cream or evaporated milk?
thanks,
Susan
Carolyn says
I use the terms interchangeably. When I say cream, I mean the full 35% milk fat stuff, which is usually labeled heavy cream or whipping cream.
susan says
thanks!
DK says
Hi Carolyn, going to be making these tomorrow for breakfast. I am going to be making a batch for my sis who is ill but she doesn’t eat eggs. Can I replace the egg with flax meal eggs?
Carolyn says
Sorry, I wish I could tell you. I don’t really bake with egg replacers and I can’t say for sure how well they will hold together.
V says
Thanks for the pumpkin puree trick! I’m excited to see fall coming. Pumpkin, apples and cranberries! Where do I start? 😉
Carolyn says
Exactly how I feel!
Jean B. says
Yay! Pumpkin! I love it and have also learned to squirrel away cans of it. Thanks for the tip about the very liquid pumpkin too. I may try draining it in a coffee filter or a paper-towel-lined strainer or colander.
If one wanted a sturdier scone, more like a biscuit texture, what quick alterations would you suggest? Hmmm. Perhaps I should check the archives?
Carolyn says
I’d say a bit more almond flour and coconut flour and you’d be set.
Carol says
At our home, we are only gluten-free. Can I make this recipe with sugar instead of Swerve? If so, how much sugar would I use? Is there a formula for exchanging sugar with Swerve in your recipes?
Carolyn says
Use sugar in the same amount.
Carol says
Easy enough 🙂 Thank you for the quick reply
Anita says
I was just thinking “pumpkin”! These look good.
Regan @ Cabot says
I was in Starbuck’s yesterday and noticed that fall had arrived. The PSL was on the menu 🙂 Thanks for confirming!!
These look delish… can’t wait to make.
Sherrie says
What size can of pumpkin? Thanks for all the great recipes?
Sherrie says
Oops, that wasn’t supposed to be a question mark. Thanks for all the great recipes!
Carolyn says
The usual 15 ounce can. But it hardly matters since you only use one cup!
Katje says
One cup? Or one HALF cup?!
Carolyn says
Whatever the recipe says is correct.
Elaine says
Is this one of those recipes I can use almond flour by Bob’s Red Mill? I think you described it as more of a meal than flour so would it ruin these scones?
tea says
Hah! So, it’s not only me who has stashes of pumpkins in the cupboard.
I EAGERLY await your recipes. Though we’re nowhere near boot-and-cardi season, the ginkos are turning already, and indeed, autumn is on the approach. Whoo hoo!
Molly says
YAY for pumpkin recipes already!!! Love that time of year! Looks delish!!
Gary says
your Coconut flour link is broken.
Other wise this looks so yummy!
Carolyn says
I thought I fixed it. Off to check it out…
Sue says
Delicious. And the link was fine when I tried it. Love all things pumpkin.
Jayne says
I can’t figure out how to comment – so I am just replying to a post. I followed the recipe with the exception of the extract – tho I just might buy some! I used regular pumpkin pie spice. I did not “drain” the pumpkin – took my chances and they turned out great! My question is…for the glaze – how can I get the swerve to dissolve? The glaze makes each bite gritty. Should I heat the cream? Suggestions?
Carolyn says
You should be using powdered Swerve (confectioner’s) for the glaze, as stated in the recipe.
Jayne says
Thank you. I overlooked that!
Carolyn says
Oops, yes then it would be gritty!