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.
