The BEST low carb scones for fall, spiced keto pumpkin scones are packed with traditional flavors and topped with cream cheese frosting. A delicious gluten-free breakfast perfect to welcome in the season.
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It’s the middle of August, and this is always the time of year I’m ready to say good-bye to summer. I know not everyone feels this way, but I long for the heat to disappear, the red and yellow leaves to fall, and the need for comfy sweaters.
Yes, most of us have a favorite season and mine is most definitely FALL.
What about you? Do you long for the glories of autumn? If so, like me you are ready to pull out the pumpkin! I look forward to the text I get every year from my brother proudly proclaiming pumpkin spice scones are back on a certain coffee shop menu. Usually, I get a picture too.
Pumpkins, spice, fall colors, and cool weather. Bring it on!
Shall we start with some keto pumpkin scones?
Well, let’s get to it. What do you need for this recipe?
🍽 Equipment for low carb pumpkin scones
- large or medium-sized bowl
- stand or hand-held mixer or a high-speed blender
- a spatula
- measuring cups and spoons
- baking pan(s)
- silicone liners or parchment paper
- zipper bag, piping bag, or a spoon
🥘 Ingredients in pumpkin scones keto
- heavy whipping cream
- lemon juice (or white vinegar)
- finely ground blanched almond flour
- coconut flour
- baking powder
- pumpkin pie spice
- favorite keto powdered sweetener
- organic pumpkin purée
- large eggs
- vanilla extract
- sea salt
- cream cheese
- unsweetened almond milk
- yaćon syrup (optional)
How to make keto pumpkin scones
There are two main parts to this recipe. Let’s start with the keto pumpkin scones and then move on to the frosting.
Keto pumpkin scones
Begin by getting out all ingredients and kitchen equipment.
First, stir the lemon juice (or the vinegar) in one-fourth of a cup of heavy cream then. Now, leave it alone and let it sit for at least 5 minutes.
While it processes, take a large bowl and whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and sweetener. Set it aside for the moment.
After that, crack the eggs into a blender (or a mixing bowl), then add the pumpkin purée, vanilla extract, and sea salt. Blend it all together on high for 30-40 seconds. Then, add in all but one tablespoon of the heavy cream. Mix it up until combined.
Next, add the wet ingredients to the dry and stir them together until everything is evenly dispersed and forms a wet dough.
Now, shape the dough into a circle loaf about an inch thick and place it on a baking sheet lined with a silicone mat or parchment paper.
Then, brush or rub the top of the loaf with the remaining tablespoon of heavy cream kept aside.
💭 Top tip
Because this is a gluten-free dough made from almond and coconut flours, it does not bind together like regular flour. Therefore, that makes it harder to cut and keep the traditional triangle scone shape.
I’ve found the best way to cut and move the triangle scones on the baking mat involves a little trick.
First, I fill a glass of water and dip a serrated knife in it. Then, every time I make a cut in the dough I dip the knife back in the water. This helps prevent the dough from sticking to the knife. Also, if you run the wet knife under the scone, it’s easier to move it around the pan.
With this trick, it’s easy to cut the loaf into eight triangles. After that, maneuver them around the pan so they’re at least an inch apart to bake.
⏲️ Baking time
Next, place the pan in the oven and bake at 325 degrees Fahrenheit for 25-30 minutes or until done. The edges will just begin to brown.
Now let them cool on the pan and prepare the frosting.
Keto cream cheese frosting
The keto cream cheese frosting is fairly easy to make. With its combination of cream cheese and heavy cream, there’s the classic cream cheese flavor yet also reminiscent of pumpkin pie cream topping.
First, place the cream cheese, heavy cream, almond milk, and sweetener in a medium-sized bowl. Use a hand mixer to beat it all together well until it becomes a frosting thickness. Add more almond milk if it needs to be thinned. This is the white frosting to spread on the scones.
Once that’s complete, separate one-third of the frosting mixture into another bowl. In the smaller portion, add one more tablespoon of almond milk, pumpkin pie spice, and yaćon syrup, if using.
This will make a tasty darker frosting to decorate the tops of the scones with lines back and for. Beat it all together well.
👩🍳 How to assemble the keto pumpkin scones
Once the frosting is ready, check to be sure the baked scones are cool enough to move around.
Use a knife or an icing spatula to smooth the white frosting evenly over the pumpkin scones.
Then, it’s time to decorate using the darker spiced frosting. If you have a piping bag, use that. Or, a zipper bag with a hole cut out of the corner makes it easy to pipe simple lines back and forth over the white frosting.
Alternatively, it’s even possible to use a spoon to drizzle on the darker spiced frosting. Let them set or serve immediately.
🥣 How to store keto pumpkin scones
Once you make the keto pumpkin scones, it’s important to store them correctly. Believe me, you don’t want to have to throw any of this deliciousness away.
As with many gluten-free baked goods, keto pumpkin scones are best kept in the refrigerator. This is even more critical considering the cream cheese frosting.
Store them in an air-tight container in the refrigerator. It will be good for up to about a week. I like to use a Pyrex dish with a lid so it doesn’t touch the frosting.
They can also be frozen in individual servings in the freezer. Personally, I prefer to eat them within a month or even two. Otherwise, the taste begins to change or they can get freezer burn.
If frozen, simply set the scone out on the counter for about 45 minutes before you’d like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it out for the morning.
🍮 Keto for fall
I find it almost easier to eat a keto diet in fall than summer.
The cooler weather allows me to meal prep more soups, like my Creamy Keto Italian Sausage Soup, for quick and easy dinners. Also, I love to bake, so it’s nice to have an assortment of scones and muffins in the fridge or freezer. Then there’s always something good to grab on the go for breakfast or a snack.
What are your favorite fall recipes? I hope you give these keto pumpkin scones a try!
🥧 Related recipes
- Cream Cheese Keto Pumpkin Muffins
- Keto Maple Donuts
- Easy Whipped Keto Pumpkin Mousse
- Keto Pumpkin Cookies
- Pumpkin Keto Creme Brulée
- Keto Pumpkin Spice Breakfast Smoothie
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- 1/4 cup heavy whipping cream
- 1/2 tsp lemon juice (or white vinegar)
- 2 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 3/4 cup powdered sweetener
- 1/2 cup organic pumpkin purée
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Cream cheese frosting
- 3 oz cream cheese
- 1/4 cup heavy cream
- 1/4 cup powdered sweetener
- 2 tbsp unsweetened almond milk
- 1 tsp pumpkin pie spice
- 1 tsp yaćon syrup (optional)
- Stir the lemon juice (or vinegar) in the heavy cream then leave it alone and let sit for at least 5 minutes.
- Take a large bowl and whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and sweetener. Set aside.
- Crack the eggs into a blender (or mixing bowl), then add the pumpkin purée, vanilla extract, and sea salt. Blend on high for 30-40 seconds and add in all but one tablespoon of the heavy cream. Blend until combined.
- Add the wet ingredients to the dry and stir together well.
- Shape the dough into a circle loaf about an inch thick on a silicone mat on a baking sheet.
- Brush or rub the top of the loaf with the remaining 1 tablespoon of heavy cream.
- Cut into eight triangles and place them on the pan at least an inch apart to bake.
- Bake at 325 degrees Fahrenheit for 25-30 minutes or until done. Let cool and prepare the frosting.
Cream cheese frosting
- Place the cream cheese, heavy cream, almond milk, and sweetener in a medium-sized bowl. Use a hand mixer to mix it all together well until it becomes a frosting thickness.
- Separate one-third of the mixture into another bowl. Add one more tablespoon of almond milk, pumpkin pie spice, and yaćon syrup, if using. This will make a darker frosting. Mix it all up together well.
- Smooth the white frosting evenly over the pumpkin scones. Then use a piping bag, zipper bag with a hole cut out of the corner, or a spoon to drizzle the darker spiced frosting back and forth diagonally over the white frosting.
- Serve with coffee or your favorite breakfast drink.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 266Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 124mgSodium: 243mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 3gProtein: 8g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.