These keto pumpkin scones are tender, buttery, and packed with warm fall spices. Made with almond flour, coconut flour, and pumpkin purée, they have just 5g net carbs per serving and are delicious with a warm cup of coffee or tea.
These pumpkin scones come together with simple ingredients and have a tender, buttery texture with plenty of warm cinnamon and pumpkin spice.
These almond flour pumpkin scones have just 5g net carbs per serving, with plenty of pumpkin flavor and warm fall spice.
These scones have crisp edges and a tender, slightly dense center, which is typical of scones made with almond and coconut flour. Cinnamon and pumpkin pie spice give them plenty of warm fall flavor.
They’re made without wheat flour or added sugar, making them a great low-carb option for breakfast, brunch, or a fall gathering.
If you are a pumpkin lover, be sure to try our pumpkin pie, pumpkin mousse, and pumpkin spice latte. Make these recipes along with the keto pumpkin scones to surprise your loved ones with the best sweet treats at your Thanksgiving party.
Why You’ll Love These Keto Pumpkin Scones
- Easy to Make: The dough comes together quickly with simple ingredients and requires no complicated equipment.
- Make-Ahead Friendly: Bake the scones in advance and store them for an easy breakfast or snack during the week.
- Low Carb: The recipe card estimates 5g net carbs per scone.
- Fall Flavor: Pumpkin purée, cinnamon, and pumpkin pie spice give every bite plenty of warm fall flavor.
- Tender Texture: Almond flour and coconut flour create a tender, biscuit-like center with lightly crisp edges.
Keto Pumpkin Scones Ingredients
These pumpkin scones use simple low-carb baking ingredients. Here’s what you’ll need:
For the Pumpkin Scones
- Almond Flour & Coconut Flour – Using both flours helps give the scones structure while keeping the center tender.
- Brown Sweetener – Use a low-carb brown sugar substitute that measures similarly to sugar.
- Eggs – Use large, room-temperature eggs so they combine more easily with the other ingredients.
- Butter – Use melted butter for flavor and moisture. If you’ve tested this recipe with coconut oil, melted coconut oil can be used instead.
- Vanilla Extract – Adds extra warmth and flavor to the pumpkin and spices.
- Pumpkin Puree – Use plain canned or homemade pumpkin purée, not pumpkin pie filling.
- Spices – I love using cinnamon and pumpkin pie spice to capture that perfect fall flavor. You can buy a spice mix or make your own with my pumpkin pie spice recipe.
- Baking Powder – Helps the scones rise and keeps the texture from becoming too heavy.
- Xanthan Gum – Helps bind the dough and gives the scones more structure.
- Salt – Balances the sweetness and enhances the pumpkin and spice flavors.
For The Sugar-Free Maple Glaze
- Butter – You’ll need unsalted, melted butter as the base for this glaze. It adds a rich, creamy texture that makes the glaze so satisfying.
- Heavy Cream – Thins the glaze and gives it a smooth, creamy consistency.
- Sweetener – Use powdered low-carb sweetener so the glaze stays smooth rather than grainy.
- Vanilla Extract – For the best flavor, use a high-quality vanilla extract. It really enhances the taste and gives the glaze a rich, warm note.
- Cinnamon – Adds warmth and complements the maple and pumpkin flavors.
How to Make Keto Pumpkin Scones
The dough comes together quickly, but giving it time to chill before shaping helps the scones hold their shape while baking. Here’s how to make them:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Add the eggs, melted butter, vanilla extract, and pumpkin purée to a mixing bowl. Mix until smooth and well combined.
Add the almond flour, coconut flour, baking powder, brown sweetener, cinnamon, pumpkin pie spice, xanthan gum, and salt. Mix until a soft dough forms.
Let the dough sit for a few minutes.
To make the triangle scones, roll the dough into a ball and place it on the counter. Form the dough into an 8-inch circle and cut it into eight wedges of equal size using a sharp knife.
Arrange the scones on the prepared baking sheet and bake for about 25 minutes, or until lightly golden brown.
While the scones bake, whisk the melted butter, heavy cream, powdered sweetener, maple extract, and cinnamon until smooth. Let the baked scones cool for a few minutes, then drizzle the glaze over the top.
Tips For Making The Best Keto Pumpkin Scones
- Wrap the dough in plastic wrap and refrigerate for 10–15 minutes before shaping. This helps the scones hold their shape while baking.
- For extra texture, add sugar-free chocolate chips or chopped nuts to the dough.
- Do not overmix the dough, or the scones may become too dense.
How to Store Keto Pumpkin Scones
- Room Temperature – Unglazed scones can be stored in an airtight container at room temperature for a short period. Because the maple glaze contains heavy cream, store glazed scones in the refrigerator.
- Freezer: Once completely cooled, place the scones in a freezer-safe airtight container and freeze for up to 3 months. For best results, freeze them without the glaze and add fresh glaze after thawing.
- Reheating Tips: When you’re ready to enjoy your scones, you can reheat them in the oven at 350°F (175°C) for about 10 minutes. This will give them a freshly baked texture. If you’re in a hurry, the microwave works too—just heat them for 3-5 minutes until warm. Either way, they’ll taste just as good as when you first made them!
Can I Make Keto Pumpkin Scones Ahead of Time?
Yes. You can bake the scones ahead and store them until ready to serve. For the best texture, add the maple glaze shortly before serving.
Can I Freeze Pumpkin Scones?
Yes. Let the scones cool completely, then freeze them in an airtight freezer-safe container. I recommend freezing them without the glaze and adding it after thawing.
Why Are My Keto Scones Dense?
Scones made with almond and coconut flour are naturally more tender and slightly denser than traditional wheat-flour scones. Avoid overmixing the dough, and make sure your baking powder is fresh.
More Keto Pumpkin Recipes
- Keto Pumpkin Roll
- Keto Pumpkin Cheesecake Bars
- Keto Pumpkin Cream Cheese Bread
- Keto Pumpkin Brownies
You may also like my keto pumpkin snickerdoodle cookies for a softer pumpkin treat rolled in a sweet cinnamon coating.
Keto Pumpkin Scones
Description
Ingredients
Keto Pumpkin Spice Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/3 cup brown sweetener
- 2 large eggs room temperature
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 tsp xanthan gum
- 1/4 tsp salt
For The Maple Glaze
- 2 tbsp unsalted butter ,melted
- 1/3 cup heavy cream
- 1/2 cup sweetener
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the eggs, melted butter, vanilla extract, and pumpkin purée. Mix until smooth and well combined.
- Add the almond flour, coconut flour, baking powder, brown sweetener, cinnamon, pumpkin pie spice, xanthan gum, and salt to the wet ingredients. Mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 10–15 minutes. This makes the dough easier to shape and helps the scones hold their shape while baking.
- Shape the chilled dough into a circle about 1 inch thick. Use a sharp knife to cut it into 8 equal wedges.
- Place the scones on the prepared baking sheet and bake for about 25 minutes, or until lightly golden brown.
- Meanwhile, whisk the melted butter, heavy cream, powdered sweetener, maple extract, and cinnamon in a bowl until smooth.
- Remove the scones from the oven and let them cool for a few minutes before drizzling with the maple glaze.
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Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
There’s no maple in the glaze which is strange given the name. I used 1 tsp maple extract instead of the cinnamon and half the sweetener (allulose in my case) and they’re a bit higher total carb than I normally consume for breakfast, but for a decadent treat they’re really nice.
I made these but they came out pretty thick and dense. Not very light. Is that how they are supposed to be?
They do have a different texture than regular scones because of the almond and coconut flour — more on the tender, dense side. If you’d like them a little lighter, you can try using a bit less coconut flour since it absorbs a lot of moisture, or even add just a touch more baking powder. They won’t ever be exactly like classic scones, but they should still be soft and delicious.