This keto pumpkin spice scones recipe is inspired by the tempting pumpkin scone in the glass case at “Fivebucks” (because it costs $5 for a cup of coffee these days, crazy). It’s just like theirs which is one of my favorite with one giant difference. These keto pumpkin scones are low carb and gluten free. With only 9 carbs in each, they definitely will work with your keto or low carb lifestyle. There’s plenty of spicy pumpkin flavor in each mellow bite. Add a little butter or cream cheese if you like even those these scones aren’t dry or crumbly. All of a sudden there’s something to love about breakfast again.
For this recipe you’ll need: butter, almond flour, coconut flour, erythritol, pumpkin puree, baking powder, cinnamon, ginger, cloves, nutmeg, salt, eggs, heavy cream, butter, Torani Sugar Free Pumpkin syrup, and your favorite bourbon!
Table of Contents
Shall we start with some keto pumpkin scones?
It’s that time of year when the dark, early mornings are crisp and chilly when I go to the gym. By crisp and chilly I mean below 60 degrees. Don’t forget, I’m a Texan so anything below that is literally freezing to us. Seriously, we pull out winter clothes out when the thermometer dips below 80 degrees. The world blooms overnight with all things pumpkin spice and every coffee place starts pushing pumpkin spice lattes. Food companies come up with weird pumpkin pie spice variations of their popular products.
HallowGivingMas sweeps into the stores replacing pool supplies and gaudy plasticware with spooky carved pumpkin decorations and of course snowmen.
I’m not any different than anyone else. I love the smell of pumpkin spice. Yankee Candle Company may be considering giving me my own parking space as I’m at the store so much. I’ve become adept at making low carb pumpkin spice lattes because I just love the smell and taste of pumpkin spice. And those addictive Fivebucks pumpkin spice scones tease me because even I can’t have them when I’m doing keto. Until now.
These keto pumpkin spice scones are are just like a keto pumpkin bread, yes… very pumpkiny. They make my whole house smell amazing with their cinnamon, ginger, cloves, and nutmeg flavors. The brown butter and bourbon enhance the pumpkin spice flavor making each tasty bite warm and cozy. Having one of these keto scones slathered with cream cheese, a cup of coffee in one hand, and my current reading material in the other makes me feel like one of the characters in ” Little Women” or ” Anne of Green Gables”, or maybe even Jane Eyre.
How do you make pumpkin scones?
One big thing I learned is that compressing the pumpkin puree between paper towels gets out extra moisture and keeps the pumpkin spice scones from being too wet. If aren’t careful to really absorb all the extra moisture from the pumpkin, these scones will not be very good. The dry ingredients won’t stand a chance. Trust me, please don’t skip this step.
I used Go Raw Sprouted Pumpkin Seeds for the topping. I just love the flavor of them and the slight crunch. If you don’t get these be careful. A few pumpkin seeds aren’t hulled in different brands I’ve tried and you don’t want those.
My go to Torani Sugar Free Pumpkin Pie Syrup adds a nice blast of extra pumpkin flavor. The bonus of using this sugar free syrup adds some extra sweetness to these pumpkin scones. It really makes a difference.
How many carbs are in pumpkin scones?
The pumpkin scone at Starbucks has 500 calories and 70 grams of carbohydrates. 70 ! From the nutrition information on their website, you can see the dry ingredients like the white icing. It’s first ingredient is? You guessed it, sugar. The scone is full of wheat flour and they even have regular sugar and sugar syrup in their pumpkin scone.
This keto pumpkin scone recipe has only less than half the carbs at 214. Even better for me when I’m in keto is that there are only 9 carbs in each of these keto scones. To keep these keto, I got use erythritol instead of sugar which doesn’t cause an insulin spike. Instead of regular wheat flour, I used almond flour and coconut flour. Instead of a white sugar glaze, I used a cinnamon glaze. And I don’t add fruit juice like they do. Oh and let’s not forget their pumpkin scone has 450 milligrams of salt (sodium) whereas my keto pumpkin scone has only 73. 450 mgs of salt, 70 grams of carbs, and 500 calories in those pumpkin scones in the case. Wow.
Low Carb Pumpkin Spice Scones Recipe
Here’s that pumpkin spice scones recipe! Inspired by Pumpkin Scones with Cinnamon Glaze at All Day I Dream About Food.
Keto Pumpkin Scones: Low Carb Breakfast Heaven
- 1 cup pumpkin puree
- 1/4 cup unsalted butter
- 2 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup erythritol
- 1 tablespoon baking powder
- 1-1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon heavy cream
- 1 tablespoon Torani Sugar Free Pumpkin syrup or your favorite sugar free pumpkin syrup
- 1 tablespoon bourbon
- 1 egg white
- 1/4 cup hulled pumpkin seeds
- Preheat oven to 325F.
- Place a double layer of paper towel on a plate.
- Spread the pumpkin on the paper towel.
- Top with another double layer of paper towel and press gently to remove as much liquid as possible.
- Set pumpkin aside.
- Place the butter in a small saucepan.
- Melt it and allow to remain on the heat until it is golden brown. Watch carefully!
- Remove from heat and let cool.
- Mix the almond flour, coco nut flour, erythritol, baking powder, spices, and salt in a large bowl.
- Set aside.
- Crack the eggs into a smaller bowl and whisk until the yolks and whites are well blended.
- Add the cream, pumpkin syrup, bourbon, and pumpkin to the egg mixture.
- Whisk to blend.
- Pour the egg mixture into the almond flour mixture.
- Add the cooled butter.
- Stir until the dough comes together in a ball.
- Remove from the bowl and pat out into a large circle about 1-inch thick.
- Cut the dough into 12 wedges.
- Beat the egg white with 1 teaspoon of water.
- Brush the egg white lightly over the dough.
- Sprinkle the pumpkin seeds on top.
- If you like the side a little crispy gently separate the wedges and keep them about 1-inch apart.
- Bake for 25 to 30 minutes, or until the scones are firm to the touch.
- Remove them from the oven and let cool.
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