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.
Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free
Ingredients
Scones:
- 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
Glaze
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp heavy cream
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.
- Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes together.
- 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.
- 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 powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.
Notes
Barbara says
Just made these using mashed sweet potato – looking good!
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!!