Go Back
+ servings
Low carb grain-free pumpkin scone recipe

Pumpkin Scones with Cinnamon Glaze – 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.

Course Breakfast
Cuisine Bread
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 15 minutes
Servings 12 scones
Calories 251 kcal





  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*
Fat 21.88g34%
Carbohydrates 8.75g3%
Fiber 4.35g17%
Protein 7.22g14%
* Percent Daily Values are based on a 2000 calorie diet.