Low carb pumpkin spice scones are full of fall flavor. From Lowcarb-ology.com

Pumpkin Spice Scones: Low Carb Breakfast Recipe

This pumpkin spice scones recipe is inspired by the Starbucks favorite with one giant difference. These pumpkin scones are low carb and gluten free. There’s plenty of spicy pumpkin flavor in each mellow bite. Add a little butter or cream cheese if you like, 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, bourbon

Low carb pumpkin spice scones have just 4.4 net carbs. from Lowcarb-ology.com

It’s that time of year when the dark, early mornings are crisp and chilly when I go to the gym – and by crisp and chilly I mean below 60 degrees. Don’t forget, I’m a Texan. We pull out winter clothes out when the thermometer dips below 80 degrees. The Internet blooms overnight with all things pumpkin spice and Starbucks starts pushing pumpkin spice lattes. Food companies come up with weird pumpkin variations of their popular products.

And HallowGivingMas sweeps into the stores replacing pool supplies and gaudy plasticware.

I’m not any different than anyone else – I love the smell of pumpkin spice. Yankee Candle Co. may be considering giving me my own parking space I’m at the store so much. I’ve become adept at making low carb pumpkin spice lattes but I didn’t think about those addictive Starbucks pumpkin spice scones!

Until now.

Low Carb Pumpkin Spice Scones Are a Delicious Breakfast Treat. From Lowcarb-ology.com

These low carb pumpkin spice scones are pumpkiny. They’re cinnamon-ginger-cloves-nutmeg-y. The brown butter and bourbon enhance the pumpkin spice flavor, making it warm and cozy. Eating one of these 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.?

Who knows where they’ll take you?

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 that extra moisture these scones will not be very good. Don’t skip this step.

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I used the Go Raw Sprouted Pumpkin Seeds ?for the topping. I like the flavor a lot. If you don’t get these be careful – some pumpkin seeds aren’t hulled and you don’t want those! Torani Sugar Free Pumpkin Pie Syrup adds a nice blast of extra pumpkin flavor plus some extra sweetness to these scones. It really makes a difference!

Low Carb Pumpkin Spice Scones Recipe

Low Carb Pumpkin Spice Scones Are Easy to Make. From Lowcarb-ology.com

Here’s that pumpkin spice scones recipe! Inspired by Pumpkin Scones with Cinnamon Glaze at All Day I Dream About Food.

Low carb pumpkin spice scones are full of fall flavor. From Lowcarb-ology.com
Print Pin Recipe

Pumpkin Spice Scones: Low Carb Breakfast Recipe

Course Breakfast
Cuisine American - low -carb
Keyword fall, spicy, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 214kcal
Author Katherine Peters



  • 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.
  • Repeat.
  • 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.


Calories: 214kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 73mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3355IU | Vitamin C: 0.8mg | Calcium: 103mg | Iron: 1.6mg

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8 thoughts on “Pumpkin Spice Scones: Low Carb Breakfast Recipe”

    1. you can use an extra tablespoon of the pumpkin syrup or another syrup you think would taste good – cinnamon vanilla would work. You could also substitute a tablespoon of coffee, almond milk, or just water.

  1. Pumpkin syrup? The problem with most of the recipes that food bloggers share are the obscure ingredients that fill up a cupboard and empty the wallet.

    1. I’m sorry you feel that way, Ryan. Actually Torani Sugar Free Pumpkin Syrup is available at many grocery stores and definitely on Amazon. It’s just a sugar free coffee syrup that adds more pumpkin flavor and sweetness. You could certainly leave it out and add vanilla plus a little water to make up for the amount of liquid you’ve removed. As far as emptying the wallet – I am pretty budget minded and this stuff lasts forever.

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