Keto Pumpkin Scones Recipe

These tender keto scones have all the pumpkin spice flavor you crave with a fraction of the carbs! Perfect for munching with a cup of coffee.

Course Breakfast

Cuisine Bread

Keyword keto pumpkin scones

Prep Time 15

Cook Time 23

Total Time 15

Servings scones

Calories 250kcal

Ingredients

Scones:

2 1/4 cups almond flour
1/3 cup brown sugar replacement
1/4 cup Coconut flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup chopped pecans optional
1/3 cup pumpkin puree
2 large eggs
1/4 cup butter melted
1 1/2 tsp pumpkin pie spice

Glaze

1/4 cup powdered sweetener
2 tbsp heavy cream
1/2 tsp vanilla extract

Instructions

Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.
Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.
Turn the dough 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 the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.

Notes

Storage Information: Because these scones contain pumpkin, they are a little softer and more moist than typical scones. I recommend storing them in a covered container in the fridge for up to a week. They can also be frozen for several months.

Nutrition