All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Pumpkin Pecan Scones – Low Carb and Gluten-Free

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. 

Low carb grain-free pumpkin scone recipe

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!

 

Rodelle Pumpkin Spice Extract

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.

Keto Pumpkin Scones with Cinnamon Glaze

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.

Delicious grain-free and sugar-free pumpkin scones recipe

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.

5 from 1 vote
Low carb grain-free pumpkin scone recipe
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Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
23 mins
Total Time
15 mins
 

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.

Course: Breakfast
Cuisine: Bread
Servings: 12 scones
Calories: 251 kcal
Ingredients
Scones:
Glaze
Instructions
  1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
  2. In a large bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.
  3. Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes together.
  4. 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.
  5. 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.
  6. Remove and let cool on pan.
  7. For the glaze, whisk together powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.
Recipe Notes

 

Nutrition Facts
Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free
Amount Per Serving (1 scone)
Calories 251 Calories from Fat 197
% Daily Value*
Total Fat 21.88g 34%
Total Carbohydrates 8.75g 3%
Dietary Fiber 4.35g 17%
Protein 7.22g 14%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Rodelle for partnering with me to bring you this recipe.

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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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Comments

      • 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?

        Reply

  3. 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!

    Reply

  4. 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?

    Reply

  8. 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?

    Reply

  9. 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?

    Reply

  10. Thanks for the pumpkin puree trick! I’m excited to see fall coming. Pumpkin, apples and cranberries! Where do I start? 😉

    Reply

  11. 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

    Reply

  12. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

  13. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  14. 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 . . .) 🙂

    Reply

  15. 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!

    Reply

  16. 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.

    Reply

  18. 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.

    Reply

  19. 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 🙂

    Reply

  20. 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.

    Reply

  21. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  22. 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!

    Reply

  23. 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.

    Reply

  24. I was going to ask what you could substitute for the almond flour? I have an allergy to almonds and soy also. Any ideas?

    Reply

  25. 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.

    Reply

  26. 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!!

    Reply

  27. 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!

    Reply

  29. 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.

    Reply

  30. 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.

    Reply

    • 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.

      Reply

  31. 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 🙂

    Reply

  32. 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 🙂

    Reply

    • 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.

      Reply

      • 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!!

        Reply

  33. 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!

    Reply

  34. Can I use cold butter with these instead of melted? I wondered if that would make them have more of a scone texture.

    Reply

  35. 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

    Reply

  42. 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!

    Reply

  43. 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)!

    Reply

  44. 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 ?

    Reply

  60. 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.

    Reply

  61. My favorite pumpkin pie spice treat – that’s a tough one! I pretty much like them all, these scones look exceptionally yummy!!!

    Reply

  62. 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.

    Reply

    • 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.

      Reply

  63. 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.

    Reply

  67. 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.

    Reply

  69. 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!

    Reply

  71. 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!

    Reply

  76. 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

    Reply

  77. 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.

    Reply

  78. 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!

    Reply

  80. 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!

    Reply

  83. 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!

    Reply

  88. My favorite pumpkin pie spice treat…..that is a tough one. I guess I will say, Pumpkin bars with chocolate chips.

    Reply

  98. 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. 🙂

    Reply

  106. 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!

    Reply

  113. These are incredibly delicious! My true test of a good keto recipe is if non-keto eaters like them. EVERYONE loves these! Thank you!

    Reply

  114. 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!

    Reply

  116. 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!

    Reply

    • 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?

      Reply

  119. 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.

    Reply

  120. 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.

    Reply


  121. 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!!

    Reply

  122. 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.

    Reply

  124. 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

    Reply

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