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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I made the Pumpkin Scones today. The glaze wasn’t really glaze consistency but the scones turned out perfect. And I just iced them lightly. Thanks so much for the recipe.
I am very confused about the amount of pumpkin in this recipe. At least twice in the comment section you say it calls for one cup of pumpkin purée. Yet in the ingredient list it says 1/2 cup. Before I make this recipe I’d like to know how much pumpkin I’m supposed to be using. Thank you for clearing this up for me. By the way, I love your recipes.
Simply because I updated the recipe and you are reading very old comments. So follow the recipe as written.
A total fail. No idea where I went wrong. So powdery, it would not hold together. So disappointed.
Well, something went wrong because you can see from the video that these are not powdery at all. What kind of flour did you use?
These look amazing. I am digging around to see if I have all of the ingredients now! Thanks for sharing!
I have made these pumpkin scones twice now and they are amazing! I love them, and surprisingly, my husband does also, and he usually doesn’t like anything associated with low carb. I’m so happy I came across this recipe. Thanks, Carolyn!
These are delicious! Thanks for saving me from a Starbucks diet fail!
I want to make these for a friend for Thanksgiving but they are allergic to coconut. What can I substitute? This would be great to bring so they have breakfast that morning without having to cook and there are gluten issues (Celiac) so any help would be welcome!
These are incredibly delicious! My true test of a good keto recipe is if non-keto eaters like them. EVERYONE loves these! Thank you!
So glad to hear it!
i was unable to find almond flour in my country ,what could be the alternative for that?
And ground nut meal would do.
i dont eat much pumpkin but i do love pumpkin pie, my daughter however loves all things pumpkin
I love Pumpkin Bread with Chocolate Chips.
Anything with pumpkin spice is Nice!
the scones look delicious, thanks for such great recipes.
I need to make something delicious and pumpkin soon!!!
This is amazing. I made these a few weeks ago and am back for more. I eat pumpkin year round, but I love finding new treats that I can incorporate into my diet. Thank you!
Yum Yum Yum 🙂
Pumpkin Latte
Pumpkin pie cheesecake, pumpkin pie spiced anything!
I LOVE everything pumpkin….right now my favorite is a Pumpkin Nut energy bar….a quick grab & go breakfast.
Made a couple batches of off plan scones, today.
Makes me happy to have a Low Carb “Pumpkin” Scone recipe!