Keto Pumpkin Scones

4.75 from 4 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: 379kcal

Author: Ioana Diaconu from LowCarbSpark.com

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

US Customary - Metric

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.

Video

Nutrition