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:
- Copycat Starbucks Pumpkin Frappuccino
- Pumpkin Mug Cake
- Pumpkin Pie Dip
- Low Carb Pumpkin Spice lattes
- Pumpkin Cloud Bread
- Pumpkin Donuts
KETO LOW-CARB PUMPKIN SCONES RECIPE
Keto Maple Pumpkin Scones
Ingredients
- 1 cup almond flour (100g)
- 6 tablespoon coconut flour (30g)
- ¼ cup Swerve granular (40g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup heavy cream (59.5g)
- ½ cup pumpkin puree unsweetened (100g)
- 2 tablespoon coconut oil melted (27.2g)
- 1 large egg (50g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon maple extract (4.2g)
Instructions
- Preheat 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 container.
- Store at room temperature for up to 3 days.
Sharon
The recipe calls for 6 T of coconut flour and gives that equal to 30 g. Is that the correct gram weight? Even the bag says 2 T is equal to 15g, so 6 T would be more like 45g. I went with the 30g though and they came out great! I subbed coconut cream for the heavy cream to make them dairy-free. I also made a glaze with powdered swerve, some coconut coffee creamer, and vanilla. So yummy! This is a keeper! My picky daughter ate three!
Sharon
I meant to give it 5 stars!!
Jill
I am getting ready to make these, but I do not have maple extract. Will maple syrup do, or should I just leave that out?
Melissa
Absolutely delicious! They don’t taste keto at all! Will make again.
Dee
Made this today but forgot the cream but they still turned out good.Looking forward to making them the right way next time! Grandchildren, raised gluten and sugar free, both enjoyed the scones so that was good.
Brenda
Thank you!
Malinda
One of my favorite recipes. Doesnt taste artificially sweet.
Roxie
Is it possible to replace the coconut with something else?? I’m allergic to coconut.
Thank you!