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
Micheal says
These scones are Fall perfection! They are even better the next day. I reheated one this morning with a little smear of butter and a sprinkle of cinnamon ‘sugar’ sprinkle in place of the glaze. Thank you so much for this recipe!
Barbara says
Just made these using mashed sweet potato – looking good!
LA says
Yay! I was hoping to find someone in the comments who’d used sweet potato instead of pumpkin! Good to hear!
Diane Linder says
I really can’t stand the taste of coconut and am wondering if you can just use almond flour. I assume the coconut flour is just to add a different flasvor choice but wanted to be sure it wasn’t for a texture purpose.
Carolyn says
It has nothing at all to do with flavour and everything to do with consistency.
Louise from Ontario says
Made these this morning. As previously instructed in other recipes I weighed my almond flour and found i didn’t have enough to get to 20oz. I had 15 therefore increased the coconut flour for the difference as well as the 1/4 called for. Used 1 cup of pumpkin and 3 eggs as it was quite dry. Realized after that coconut and almond are not 1-1 ratio. Anyway they still turned out albeit a little dry therefore actually iced them as opposed to drizzling the icing mixture. I like them but I am the only one in the house eating them!
All good, think I will try to freeze some as I wound up with a double batch. Maybe next time I won’t weigh the almond flour and just use my measuring cup!
Darla Brochu says
I made these today – they are so delicious. One of the best dessert recipes I have tried since going Keto a year ago. Thank you!!
Kyme says
Do I measure out 1/2 cup pumpkin puree BEFORE squeezing out the moisture? Or measure it out once it’s all squeezed out?
Carolyn says
This recipe has been updated so no need to squeeze anything. But if your pumpkin puree is the very thin kind, go with less of it (maybe 1/3 cup or so). If it’s thick, then use the full 1/2 cup.
Marcie F. says
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.
Dorothy says
Do you think I can freeze the unbaked dough or would it be better if I bake them all and just freeze the what I don’t want to eat right now? I’d hate to waste a can of pumpkin purée
Carolyn says
You can freeze it raw. Shape them first, then freeze as separate scones. Let come to room temp before baking.
Pattey says
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.
Jennifer says
How should I store these? Container on the counter or refrigerator? I assume I can also freeze some… Please advise.
Carolyn says
Counter for up to 5 days. Yes, they freeze well
Kayren says
I made these & they are so good! Not to mention the house was smelling amazing!
Becky Hardin says
These are so good. That glaze is the best
Melissa says
Wow this recipe is great! I love pumpkin scones and to have a low carb option is delightful!
Betsy says
Bring on the pumpkin! I am so delighted to have a low carb pumpkin scone recipe! I’m attempting to update my diet according to my needs and this is such a perfect recipe, thank you! Delicious, by the way!
Erin says
These are so good, love the pumpkin flavor. And the glaze is the perfect thing to give it just a little bit of sweetness!
Sara says
Love these scones so much. That cinnamon is to die for… I confess I’ve put it on French toast and muffins too.. and into my coffee 🙂
Lorie says
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!
Carolyn says
So glad to hear it!
Christina says
These are delicious! Thanks for a great recipe. I didn’t make any changes – perfect as is! ❤️
Robyn says
My tummy can’t take coconut flour, do you have a suggestion for omitting it?
Carolyn says
Not in this recipe, no.
Betsy says
So great! Haven’t had a great low carb baked good yet but this fits the bill! Add 2 Tbl softened cream cheese to glaze for tang. Will make again!!