Gluten-Free Keto Almond Flour Pumpkin Scones
Tender, spiced scones made with almond flour and pumpkin puree, sweetened with brown sugar replacement for a keto-friendly treat. These autumn-inspired scones feature warm pumpkin pie spice and optional pecans for crunch, finished with a vanilla glaze made from powdered sweetener and heavy cream. Perfect for breakfast, brunch, or an afternoon snack when you're craving something comforting but want to maintain ketosis. The combination of almond and coconut flours creates a satisfying texture that's surprisingly close to traditional scones.
Ingredients
- 2 ¼ cups almond flour
- ⅓ cup brown sugar replacementerythritol1:1ketosweetener
granulated keto sweetener works well
- ¼ cup coconut flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup pecans, chopped(optional)
- ⅓ cup pumpkin puree
- 2 large eggs
- ¼ cup butter, melted
- 1 ½ tsp pumpkin pie spice
- ¼ cup powdered sweetenerpowdered erythritol1:1ketosweetener
or blend granulated sweetener until powdered
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 325°F and line baking sheet with parchment paper or silicone liner
- 2
Whisk together almond flour, sweetener, coconut flour, baking powder and salt in large bowl
- 3
Stir in chopped pecans if using
- 4
Add pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together
- 5
Turn dough onto prepared baking sheet and pat into rectangle about 1 inch thick
- 6
Cut rectangle into 6 even squares, then cut each square into two triangles
- 7
Gently lift scones and spread around baking sheet so they are not touching
- 8
Bake 23 minutes or until firm to touch and lightly browned
- 9
Remove and let cool on pan
- 10
Whisk together powdered sweetener, cream and vanilla until smooth for glaze
- 11
Drizzle glaze over cooled scones and let set 10 minutes
Tips
Pat dough gently to avoid overworking the almond flour, which can make scones dense
Make sure butter is just melted and not hot to prevent eggs from scrambling when mixed
Let scones cool completely before glazing to prevent the glaze from melting off
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Scones can be shaped and frozen unbaked for up to 1 month, bake from frozen adding 5 minutes
Serve at room temperature or warmed slightly in low oven
Common Mistakes
Don't overbake or scones will be dry - they should be just firm to touch
Pat dough gently to avoid tough scones from overworked almond flour
Substitutions
Dairy-Free Swaps
General Alternatives
or blend granulated sweetener until powdered
FAQ
Can I make these without the glaze?
Yes, the scones are delicious on their own or you can dust with powdered sweetener instead of making glaze.
How long do these keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality.
Can I freeze the unbaked scones?
Yes, shape scones and freeze on baking sheet, then store in freezer bags up to 1 month. Bake from frozen adding 5 minutes.