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 1/2 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 1/4 cups almond flour
- 1/3 cup brown sugar replacement
- 1/4 cup Coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pecans, optional
- 1/3 cup pumpkin puree
- 2 large eggs
- 1/4 cup butter, melted
- 1 1/2 tsp pumpkin pie spice
Glaze
- 1/4 cup powdered sweetener
- 2 tbsp heavy cream
- 1/2 tsp 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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 🙂
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.
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!!
How did these turn out with the BB?
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 🙂
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.
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.
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.
Glad you liked them!
Made these for the second time today. They are so yummy. Do I need to store them in the refrigerator?
They’re fine for 2 days on the counter but if you think they will last longer, refrigerate them.
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!
Wow, cookies, I never thought of that! But I love the idea…so glad your dietary changes have helped you so much.
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!!
Glad they hit the spot!
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.
I was going to ask what you could substitute for the almond flour? I have an allergy to almonds and soy also. Any ideas?
Sunflower seed flour?
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.
Ack, they ate all of your scones!!! Well, they’re pretty easy to throw together so I guess it’s okay… 🙂
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!
Glad it worked well with the substitution!
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.
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.
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.
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.
Yeah, I really need to get more active on G+!
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 🙂
So glad to hear it, Alicia! Thanks for sharing my blog with your friends.
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.
So delighted you liked them!
Btw, the baking powder is not listed in the instructions at all. I assume it goes in at step 3.