Keto Pumpkin Scones

4.67 from 3 votes

These Keto Pumpkin Scones are easy to make and perfect for fall! Made with low-carb, gluten-free ingredients, they’re a sugar-free treat ready in just 30 minutes—perfect with a warm cup of coffee.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: Keto Pumpkin Scones

Servings: servings

Calories: 329kcal

Author: Ioana Borcea from LowCarbSpark.com

Ingredients

Keto Pumpkin Spice Scones

1 1/2 cup 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 butter
1/3 cup heavy cream
1/2 cup sweetener
1 tsp maple extract
1/2 tsp cinnamon

US Customary - Metric

Instructions

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the eggs, melted butter, vanilla extract, and pumpkin puree. Mix until the mixture is creamy and fully incorporated.
Then add all the dry ingredients: almond flour, coconut flour, baking powder, sweetener, cinnamon, xanthan gum, and pumpkin pie spice to a bowl and mix until well combined.
Wrap the dough in plastic wrap and let it sit for 10-15 minutes. This step allows the ingredients to meld together and makes the dough easier to shape.
Using your hands, shape the dough into a circle about 1 inch thick. Then, cut the dough into 8 triangular pieces, like you would slice a pizza.
Place the scones on the prepared baking sheet and bake for about 25 minutes or until they are lightly golden brown. The kitchen will smell amazing!
Meanwhile, make the maple glaze. Add all the ingredients to a bowl and whisk until everything is well combined.
Remove them from the oven, and let the scones cool down for a few minutes before adding the maple glaze.

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