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
Jenny says
I love pumpkin anything really! I usually do pumpkin bars a lot. I’m going to make these scones today though!
Dawn Magula says
Can’t wait to give this a try!!!
Tasha says
I love a good pumpkin coffee.
Ilana says
My absolute favorite is your Cream Cheese Pumpkin Muffins. I’ll be making another batch today.
Sandy Munn says
I love pumpkin muffins! That way I can portion out my servings better!
edna says
well Carolyn……made these an hour ago and man they are good…….best way to tell you how good is they are right up there with your peanut butter chocolate scones…….will now have to start making one kind one week and the another the next week………thanks girl…………..you came up with another true winner
Carolyn says
Aw, you’re the sweetest!
Beckie says
Can I use cold butter with these instead of melted? I wondered if that would make them have more of a scone texture.
Carolyn says
You can certainly try! Cut it in finely.
Pam Vienneau says
Made these over the weekend as an “ode to fall” – they were delicious and I shared some with friends and kept a few for me!
Melody says
Carolyn, I’m wanting to make pumpkin scones with the THM Baking Blend and I always turn to your recipes for anything baked-good-ish 🙂 Think I can sub the baking blend one for one with the almond/coco flour combo or will some other aspects of the recipe need adjusting? I seem to recall you’ve played around with the THM baking blend in other recipes, so I’m hoping your expertise with baking ingredients will have a good answer to this one 🙂
Carolyn says
I think it will probably work in this scone recipe…they are meant to be on the drier side. Be ready to add a little more if you need to, or to add a little more liquid if your scone dough is too dry.
Melody says
Oh thank you soooo much for replying! I know you have to be so slammed this time of year! I’ll try them out today! I’ve got a cup of pumpkin trying to go bad if I don’t hurry and use it 🙂 Ty!!
Tiffany says
How did these turn out with the BB?
Tricia says
These were awesome!! I was nervous at first because they were a little moist in the middle when I sampled one straight from the oven. I thought I under cooked them or messed up the recipe because I didn’t drain the pumpkin, but the next day they were PERFECT after a few seconds in the microwave! Patience is a virtue…. Thanks for the wonderful recipe 🙂
Carolyn says
Since starting THM I have wanted to try many dessert recipes and this one might be my first. I’ve been reluctant because I have a son with life threatening nut allergies. Most recipes come out fine omitting the Nuts. Can I substitute the almond flour with something else. I haven’t figured out this obstacle yet.
Carolyn says
You should try sunflower seed flour. I find it to be a great 1:1 replacement. The only thing is that it can turn baked goods a little green so add 1 tbsp of lemon juice to help avoid that.
Lorri says
I’m late to the party, but had to post. YUMMY! Oh my word. These turned out perfect. Just delicious. I did substitute walnuts for the pecans. Still yummy! We are snowed in, so I had some fun making some yummy recipes. So glad I picked this one. It will be a favorite from now on.
Carolyn says
Glad you liked them!
Jane says
Made these for the second time today. They are so yummy. Do I need to store them in the refrigerator?
Carolyn says
They’re fine for 2 days on the counter but if you think they will last longer, refrigerate them.
Jenny says
I have been having the best time experimenting with this recipe. I just have to tell you about it. The first time I made them exactly as stated, and they were delicious. I had them for two weeks of breakfasts. But I found myself wanting them to be crispier and maybe a bit sweeter, so I decided to make them into cookies tonight. I increased the Swerve just a bit, to 1/2 cup, and bumped the spices up just a tad too, and scooped it out with my cookie scoop, flattened them a bit with a fork, ala peanut butter cookies, and baked them at 350 so they’d get a little browner and a little crisper, and they are amazing! AMAZING! Cookies for breakfast this week!
Your blog has been a real godsend for me. You’ve converted me to using almond flour and Swerve, and you share such great recipes. I am gluten intolerant–eating it causes inflammation all over my body and makes me feel terrible, like I am an arthritic old woman. But with the changes I’ve made lately, using your wealth of recipes and recommended ingredients, I am feeling much much healthier, and enjoying life more than ever. Thank you so much!
Carolyn says
Wow, cookies, I never thought of that! But I love the idea…so glad your dietary changes have helped you so much.
kaitlin says
I just made these, and can I just say, ohmyfreakinggoodness. They are absolutely delicious. I doubled the glaze, and they were incredible. Thank you so much!!
Carolyn says
Glad they hit the spot!
Mary Beth says
I made these with evaporated cane juice rather than stevia, which tastes odd to me, and I didn’t have enough almond meal so I substituted gluten free flour for the last half cup. I also rubbed in the butter just because that’s how I make scones.
These were delicious. I had to cook them a little longer ~30 minutes. They don’t even need the glaze. Thank you for a delicious recipe.
Cathy says
I was going to ask what you could substitute for the almond flour? I have an allergy to almonds and soy also. Any ideas?
Carolyn says
Sunflower seed flour?
Lee says
I made these for our Canadian Thanksgiving for myself, the only one who can’t eat my mom’s fantastic apple pie. Needless to say, my non gluten family went CRAZY for these scones and ate almost all of the 12 pieces themselves. They are delicious and perfect for a fall day with a cup of tea or better yet a latte. Thank you for a great recipe. I will be making them again.
Carolyn says
Ack, they ate all of your scones!!! Well, they’re pretty easy to throw together so I guess it’s okay… 🙂
Julia Ramirez says
OMG! Just made a batch of these scones and they’re out of this world. I love anything with pumpkins or apples, so when I saw this recipe I just had to try it; but I was low on almond flour so I completed the amount with flaxseed meal. (about 3/4 cup) and they turned out delicious. (And it worked out because flaxseed meal is very low in carbs!)
I’m gluten intolerant, diabetic and on a low carb diet, and this recipe address all my needs.
YAY!! Thank you!
Carolyn says
Glad it worked well with the substitution!
Sierra says
Hello, I see that your initial recipe calls for one cup of pumpkin, however later in the comments you say to use a whole can (15 oz). Which one is best? I used a whole can, and I suspect that a cup would have been better.
Carolyn says
Hi Sierra…I think you must have misread somehow. In the ingredients list, I say 1 cup pumpkin. In the instructions, I never say a can. A commenter asked what size cans of pumpkin I buy and I said 15 oz. But that doesn’t mean to use the whole can in the recipe. Follow the recipe instructions, not the comments. Thanks.
Carolyn says
PS – I’ve changed my response to the commenter so it’s more clear. But please follow instructions next time…sometimes I am so busy with comments, I just answer them without seeing how they connect to the actual recipe.