My popular low carb pumpkin spices scones get a brand new update. An easier recipe, with a how-to video! These delicious keto scones are a wonderful fall breakfast treat. This post is sponsored by Rodelle.
It’s really fun sometimes to go back and update older popular recipes like these keto pumpkin pecan scones. This time, I made the process a little simpler, and I found a fantastic new product to use in it. I love this Pumpkin Spice Extract from Rodelle and I use it all the time in my low carb pumpkin spice lattes! And Rodelle has kindly agreed to let me give away some of their fantastic baking products. I am a huge fan of their Organic Cocoa Powder and Organic Vanilla. And oh, hey, did I mention how much I love the Pumpkin Spice Extract? By the way, you can still make the scones without the extract but it really is a fun low carb product.
Low Carb Pumpkin Pecan Scones
Healthy low carb Pumpkin Scones! This is cause for great joy and celebration. Well, if you are a pumpkin fan it is. If you don’t like pumpkin, I am terribly, terribly sorry. Because I suspect this is only one of many pumpkin recipes yet to come. Although I say that every year and the truth is that I tend to get side tracked by other fall and holiday flavours. Maple! Cranberries! Apples! Pecans! Did you ever see the movie “Up”? I am like the talking dogs when someone yells “squirrel!”. I am easily distracted by other beloved flavours. For now, however, I have great and glorious plans for that large orange squash. Buckle up, pumpkin fans, it’s going to be a wild ride!
I was inspired to make these scones the morning after we returned home from Canada. It had been cooler up there than normal and every morning had a tinge of early fall in the air. You felt warm enough in the sun, but the shade was breezy and light, without an ounce of humidity. It sent me into a pumpkin craving and I came back to Boston ready for the cooler weather and all the delicious food that goes with it. Except I returned back to summer. It hasn’t been blazing hot, but there is definitely more heaviness and humidity in the air. We’ve had a few slight moments that seem like fall might be coming, but then the humidity returns and you remember that summer officially has a few more weeks to go. And as loathe as I am to see the summer pass, I am still eager for that chill in the air.
I broke out the first can of pumpkin anyway, wanting to at least taste something that felt like fall. I have quite a little stash of organic canned pumpkin in my pantry. I seemed to pick up a can or two every time I went to the store last year, for fear of running low. But I clearly got distracted (Maple! Cranberries! Apples!) and didn’t make quite as many pumpkin recipes as I had plans for.
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 your final product on the gummy side. If your puree is very think try this trick I learned from the good folks at America’s Test Kitchen. Dry out the puree on paper towels before adding it to your recipe (you will want to use 3/4 cup of the puree instead of 1/2 cup). Sop up that excess moisture and your low carb pumpkin scones won’t be soggy.
Also check out this delicious gluten-free Pumpkin Roll from Meaningful Eats.
And if you’re vegan, you might like this wonderful Gluten-Free Vegan Pumpkin Coffee Cake from Beaming Baker.
My popular low carb pumpkin spices scones get a brand new update. An easier recipe, with a how-to video! These delicious keto scones are a wonderful fall breakfast treat.
- 2 1/2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup Coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup chopped pecans optional
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup butter melted
- 1 1/2 tsp Rodelle Pumpkin Spice Extract OR 1 1/2 tsp pumpkin pie spice
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp heavy cream
- 1/4 tsp cinnamon
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Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
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In a large bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.
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Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes together.
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Turn 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.
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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.
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Remove and let cool on pan.
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For the glaze, whisk together powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.
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!
Molly says
YAY for pumpkin recipes already!!! Love that time of year! Looks delish!!
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!
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?
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.
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.
Anita says
I was just thinking “pumpkin”! These look good.
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
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.
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!
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.
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.
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.
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….
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!
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.
shack says
Btw, the baking powder is not listed in the instructions at all. I assume it goes in at step 3.
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!
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.
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+!
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.
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!
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… 🙂
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?
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.
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!
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.
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.
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!
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.
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 🙂
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?
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!
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.
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!
Sandy Munn says
I love pumpkin muffins! That way I can portion out my servings better!
Ilana says
My absolute favorite is your Cream Cheese Pumpkin Muffins. I’ll be making another batch today.
Tasha says
I love a good pumpkin coffee.
Dawn Magula says
Can’t wait to give this a try!!!
Jenny says
I love pumpkin anything really! I usually do pumpkin bars a lot. I’m going to make these scones today though!
candace says
bread or truffles!
Felicia says
I love Pumpkin Pancakes and Pumpkin Spice Chai, and these scones look divine!! I’ll be bringing these to Mom’s on Tue when I meet her for tea! Perfect timing!
Molli Glowacki says
These look so delicious, I can’t wait to try them! They’d be so good with a pumpkin spice latte (my fave drink in the Fall)!
Marg O says
Pumpkin pie extract sounds awesome. Made the cream cheese pumpkin muffins earlier this week. These sound like a great way to use up the rest of the pumpkin ?
Pam says
I love pumpkin and scones. Actually I love all things pumpkin. I can’t wait to try this recipe.
ValindaK says
My favorite pumpkin treat is pumpkin pie! And I can’t wait to try this one!
Casey H says
I do love some PSL with PS scones!
Lindsey C. says
My favorite pumpkin spice treat is pumpkin muffins!
Donna Wolf says
Pumpkin Tea Bread. Need to figure out a low carb version
Gabrielle Payne says
These look delicious! I cannot wait to try!
Karen Johansen says
Lovin our Pumpkin season 🙂
Arlene Stepp says
These look absolutely delicious! ♥
Christine Mayfield says
Love a good pumpkin roll with pumpkin spiced buttercream
Sharon Howard says
Anything pumpkin spice.
Jennifer says
Baked these yesterday, very good flavor and texture!
Lizette says
I would love to try these!
Laurie says
These look awesome!! Love pumpkin anything!
Anna Jados says
These look amazing!! Might be the first pumpkin recipe I try this fall!
Hilarie says
Mmm…pumpkin. I love all things pumpkin. I’ll have to try them!
Stephanie KL says
Fall is my favorite season. It brings everything pumpkin. I know I don’t need to wait for fall to have pumpkin but in the fall, it is more special. I enjoy pumpkin pie and pumpkin-nut muffins.
Lisa Gabrielson says
My favorite pumpkin pie spice treat – that’s a tough one! I pretty much like them all, these scones look exceptionally yummy!!!
heather pennel says
My favorite pumpkin spice treat is a pumpkin pie, love the classics!! These scones look awesome I am going to try to make them this weekend.. also thinking of doing a pumpkin spice version of your bannana hemp seed cereal.
Marcia Little says
Oh Lawdy! I just made the banana nut cereal the other day and man is it good, I will be doing the pumpkin spice thing with it also! Great idea, thanks.
Kristen Kennelly says
These look delicious! I can’t wait to try them.
I love all things pumpkin spice, currently I am drinking Trader Joe’s Pumpkin spice Roiboos tea, so yummy. I love baking with pumpkin and always make regular unhealthy pumpkin scones every year so I look forward to trying this healthier for me version.
Jackie Mack says
I love pumpkin anything! Thank you!
Kathy says
Good luck, and thanks for the opportunity, Carolyn!
Kaitlyn says
Love pumpkin breads and baked goods! These look yummy!
Melissa says
I am in the mood to make something pumpkin today and up pops this recipe. Perfect timing! I’m going to make them into cookies like a previous poster suggested. Can’t wait to taste these.
Heather says
Crispy waffles!
Isis says
Hate to sound boring, but I think pumpkin pie is my favorite “pumpkin spice-flavored” treat. I’ve also made roasted pumpkin seeds with pumpkin spice and Swerve and they’re a close second!
Kristine Hopkins says
Going to bake these right now! They look amazing!
Mary smith says
I love all things about fall!Pumpkin spice food or drinks,warm drinks and blankets on chilly evenings,and walks in the park.Looks like a great fall giveaway!
Cyndy says
I think I just found breakfast for tomorrow. These look delicious.
Zgrammy says
Looks yummy. I do miss scones from Panera. Will be cooking these!
colleen says
TY for all the wonderful recipes. I will swap out the butter for Ghee, and have another great dairy free treat.
Cheryl Hulme says
Pumpkin pie is my favorite!
Harriet says
Anything pumpkin spice is awesome. I just bought a Fiesta Pumpkin Spice plate and it has beautiful coppery and gold lettering on a cream color. #PumpkinSpiceRocks
Mary says
How nice it would be to win ! I am starting low carb to give my granddaughter more options as she grows. She is the most adventurous of eaters. This is wonderful because she is T1D since she was 18 months old. Now at 11 she needs more variety.
Cassandra says
Pumpkin pie is definitely my favorite. But pumpkin roll is also awesome. I also like pumpkin smoothies with a good amount of pumpkin spice, either with banana or a bit of cream cheese. The pumpkin scone recipe looks amazing!
Cheryl says
Can’t wait to try these. I love pumpkin cheesecake & pumpkin bread.
Arlene Stepp says
I just realized I never answered the question when I commented on how yummy this looked before, lol. I started daydreaming about scones and got distracted! 😛 My favorite pumpkin-y treat has got to be pumpkin pie!
Alicia says
I love pumpkin coffee!
Sarah Oswald says
My favorite pumpkin spice treat is pumpkin custard and iced coffee.
Deb says
omygosh these look amazing! is there ANY recipe of yours that isn’t absolutely AMAZING?! I have to make these asap. as always, thanks for all your hard work. I can’t wait for your cookbook to arrive next week!
Susan says
Used to love pumpkin pie, but now I make pumpkin chia pudding.
Ann Bailey says
These scones may be my next favorite!!!
cyndi br says
favorite is pumpkin pie and pumpkin spice bars
Joy Sanders says
This looks so yummy!!
Angela W says
My favorite pumpkin pie spice treat…..that is a tough one. I guess I will say, Pumpkin bars with chocolate chips.
Michelle L. says
Pumpkin Spice Coffee
Deanna Paine says
I’m a traditionalist. I love pumpkin pie with whipped cream.
patricia says
I love pumpkin pie and pumpkin bread. I love scones also so these scones look delicious. Did I say I love food!!
Kris S. says
Pumpkin scones!!!! Perfect with a cup of coffee.❤
Windy Kasco says
Pumpkin Spice Hot Buttered Coffee… Well anything with pumpkin spice for that matter!
Mary Hart says
My favorite was pumpkin bread or muffins, but I may have to rethink that!
Patti says
Pumpkin cheesecake
Donna Thackston says
FVORITE PUMPKIN FOOD??? dO i HAVE TO CHOOSE ??? 🙂
Wendy N says
Would love to win and will be trying these soon!
Cathy Sandfort says
I make this delicious pumpkin dump cake that is to die for. I always win our dessert portion of our neighborhood chili cook off with it. 🙂
Susan Christy says
Pumpkin Spice Ice Cream is my favorite.
Carolyn D says
“If your puree is very think….” I think my pumpkin must be think too. 🙂
Dawn says
Made a couple batches of off plan scones, today.
Makes me happy to have a Low Carb “Pumpkin” Scone recipe!
Holly P. says
I LOVE everything pumpkin….right now my favorite is a Pumpkin Nut energy bar….a quick grab & go breakfast.
Jennifer says
Pumpkin pie cheesecake, pumpkin pie spiced anything!
Kathy says
Pumpkin Latte
Zada says
Yum Yum Yum 🙂
Angela Watts says
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!
Molly says
I need to make something delicious and pumpkin soon!!!
sandi says
the scones look delicious, thanks for such great recipes.
Jerri-Lynn DeGayner says
Anything with pumpkin spice is Nice!
Erika Chilton says
I love Pumpkin Bread with Chocolate Chips.
amanda whitley says
i dont eat much pumpkin but i do love pumpkin pie, my daughter however loves all things pumpkin
sarah says
i was unable to find almond flour in my country ,what could be the alternative for that?
Carolyn says
And ground nut meal would do.
Lisa Thomas says
These are incredibly delicious! My true test of a good keto recipe is if non-keto eaters like them. EVERYONE loves these! Thank you!
Carolyn says
So glad to hear it!
EllenCF says
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!
Kim Garner says
These are delicious! Thanks for saving me from a Starbucks diet fail!
Linda says
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!
Tara says
These look amazing. I am digging around to see if I have all of the ingredients now! Thanks for sharing!
Paula Harder says
A total fail. No idea where I went wrong. So powdery, it would not hold together. So disappointed.
Carolyn says
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?
Pamela McFadden says
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.
Carolyn says
Simply because I updated the recipe and you are reading very old comments. So follow the recipe as written.
Gail says
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.
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!!
Robyn says
My tummy can’t take coconut flour, do you have a suggestion for omitting it?
Carolyn says
Not in this recipe, no.
Christina says
These are delicious! Thanks for a great recipe. I didn’t make any changes – perfect as is! ❤️
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!
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 🙂
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!
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!
Melissa says
Wow this recipe is great! I love pumpkin scones and to have a low carb option is delightful!
Becky Hardin says
These are so good. That glaze is the best
Kayren says
I made these & they are so good! Not to mention the house was smelling amazing!
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
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.
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.
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.
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.
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!!
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!
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.
Leslie Baker says
These look just like the ones my daughter makes but now I can make and eat them! Have you ever frozen the dough and baked just a few as you want them? These are getting made for Christmas morning for me and my son’s girlfriend.
Carolyn says
I have done it with other scones so I think you could do it with this.
Leslie Baker says
Thanks for responding Carolyn, I’m taking the ingredients with me while I watch the grandkids to make and freeze for Christmas. Of course I will bake of a couple to try! Leslie