Name: Keto Maple Pumpkin Scones
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup almond flour ((100g)); 6 tbsp coconut flour ((30g)); 1/4 cup Swerve (granular (40g)); 1/2 tsp baking powder ((2g)); 1/2 tsp xanthan gum; 1/4 tsp salt; 1/4 cup heavy cream ((59.5g)); 1/2 cup pumpkin puree (unsweetened (100g)); 2 tbsp coconut oil (melted (27.2g)); 1 large egg ((50g)); 1 tbsp pumpkin pie spice; 1 tsp maple extract ((4.2g))

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These Keto Maple Pumpkin Scones are the perfect fall breakfast, brunch or snack! Enjoy warm right out of the oven with a pat of butter or just room temperature with a warm cup of coffee or tea! These delicious keto scones are just 4 net carbs per scone!

SUGAR FREE PUMPKIN SCONES

My favorite season is the fall season and my favorite flavor of this season is always and forever, PUMPKIN!

All pumpkin recipes is what it’s all about where I live and whether or not you truly love pumpkin or not, you’ve got to get in on at least one pumpkin recipe at this time of year.

These scones are just the right balance of pumpkin flavor. Not heavily pumpkin flavored, and with a warm hint of maple flavor, making these a decadent and satisfying breakfast for the family.

Binding Agents for Low-Carb Pumpkin Spice Scones

Making scones keto-fied can be somewhat of a challenge. Without the use of a gluten type of flour, the dough can tend to be more delicate to work with.

Xanthan gum is extremely important in gluten free recipes as it acts like gluten would and gives the texture more of a chewy bite. If you don’t have xanthan gum or choose not to use it, you can swap it with guar gum or arrowroot powder, but glucomannan is my new favorite binding agent!

Xanthan gum is a common food additive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It’s provides that texture that gluten would have provided.

It’s a soluble fiber that your body doesn’t breakdown and can’t digest so it doesn’t provide any calories or carbs. Some people don’t like to use it because it is a sugar derived typically from corn. If you’re not a fan of using xanthan gum, glucomannan is the next best choice.

Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, but can also be found in capsule form. Because of its ability to soak up liquids, it is an impressive thickener and emulsifier.

If you’ve never heard of it before, maybe you’ve tried shirataki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.

Can I make these scones nut free?

You can make these keto pumpkin scones nut free by replacing the almond flour in the recipe with sunflower seed flour in the same exact amount.

You could also use pumpkin seeds ground to a flour like texture. I have not tested this recipe using sesame seed flour, but have replaced sunflower seed flour with almond flour in many other delicious treats and they always work perfectly to exchange the flours in equal amounts.

Can these healthy pumpkin scones be made dairy free?

You can swap out the small amount of heavy cream used in these keto scones, with coconut cream, almond milk or another non dairy milk you prefer.

HOW TO MAKE KETO PUMPKIN SCONES

To view exact measurements and nutrition facts, please scroll to the bottom of this blog post to view the recipe card.

Dry ingredients:

Almond flour or sunflower seed flour for nut free

Coconut flour

Low Carb Sweetener

Baking powder

Xanthan gum or other binding agent (see paragraph above for options)

Sea salt

Wet ingredients:

Pumpkin puree

Heavy cream or other dairy free option (see above)

Coconut oil (or cold butter)

Pumpkin Pie spice or use my Homemade Pumpkin Pie spice

Maple extract or vanilla extract could be swapped

Optional ingredients; sugar-free chocolate chips

To use other options for low carb sweeteners, using Monkfruit sweetener or Alllulose, please see my Sweetener Guide & Conversion Chart.

Instructions

Start by preheating the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl whisk together all of the ingredients. Form into a ball of dough.

Place the dough onto the sheet pan in the shape of a circle. Cut into 8 pieces and move them a ¼ inch apart.

Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded airtight container.

Once cool I have a fantastic cream cheese frosting that would be delicious on top of the scones!

It’s really important to allow them to cool for at least 10-15 minutes out fo the oven so they will be less likely to crumble. Using a combination of almond flour and a bit of coconut flour provides a nice dense texture typical of a traditional scone.

Other Pumpkin Treats you might enjoy:

KETO LOW-CARB PUMPKIN SCONES RECIPE

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