Keto Pumpkin Scones With Sugar-Free Maple Glaze

These keto pumpkin scones are filled with real pumpkin, warm fall spices, and topped with a buttery sugar-free maple glaze. They have a tender center, lightly crisp edges, and only 4.4 net carbs per serving.

Instead of rolling and cutting the dough, this easy keto pumpkin scones recipe is baked in a cast-iron skillet. This simple method makes the recipe easier to prepare while helping the scones develop nicely browned edges.

Made with almond flour, coconut flour, pumpkin puree, and a sugar substitute, these low-carb pumpkin scones are also completely gluten-free and sugar-free.

Every year, I seem to open my first can of pumpkin a little earlier. There is something about pumpkin, cinnamon, ginger, and nutmeg that makes baking feel especially satisfying.

These sugar-free pumpkin scones are a delicious way to enjoy those familiar pumpkin spice flavors without the sugar and refined flour found in traditional scones.

Be sure to visit our complete collection of keto pumpkin recipes for more delicious ways to enjoy pumpkin season.

If you are a fan of scones, you should also check out our growing collection of keto scones; it's jam-packed with recipes that will make the keto diet a delicious breeze. 

Low-Carb Pumpkin Scones

Traditional pumpkin scones are usually made with wheat flour and plenty of sugar. This keto version uses a combination of finely milled almond flour and coconut flour to create a tender scone that holds together well.

Although these can be described as almond flour pumpkin scones, the small amount of coconut flour is important. Coconut flour absorbs some of the moisture from the pumpkin puree and helps prevent the scones from becoming overly soft or wet.

The combination of both keto flours produces a much better texture than using either flour by itself.

The pumpkin puree adds moisture and pumpkin flavor, while cinnamon, ginger, and nutmeg give the scones their warm pumpkin spice flavor.

A sugar-free maple glaze finishes the recipe and adds just the right amount of sweetness.

Why You Will Love This Keto Pumpkin Scones Recipe

These pumpkin scones are:

• Keto-friendly and low in carbs
• Completely sugar-free
• Naturally gluten-free
• Filled with real pumpkin
• Easy to make without rolling the dough
• Baked in one cast-iron skillet or cake pan
• Topped with a buttery sugar-free maple glaze
• Perfect for breakfast, brunch, or an afternoon treat

Each scone has 4.4 net carbs, making it easier to enjoy a pumpkin bakery-style treat while staying within your keto goals.

Ingredients Needed

The following are the ingredients you will need to make these keto pumpkin spice scones. The complete measurements are included in the printable recipe card at the bottom of the post.

Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.

For The Keto-Friendly Pumpkin Scones

• Finely milled almond flour
• Coconut flour
• Sugar-substitute
• Full-fat sour cream
• Unsalted butter
• Eggs, room temperature
• Pumpkin puree 
• Vanilla extract
• Orange extract
• Baking powder
• Sea salt
• Cinnamon powder
• Ginger powder
• Nutmeg powder

The orange extract may sound unexpected, but it brightens the pumpkin and spice flavors without making the scones taste strongly of orange.

Keto Maple Glaze Ingredients

• Confectioners' sugar substitute
• Sugar-free maple syrup
• Unsalted butter
• Pinch of salt

The Tools You'll Need 

With only a few baking tools, you can easily make these scones; the following is what I recommend:. 

• Mixing bowls
• 9-inch cast-iron skillet or 9-inch baking pan
• Electric mixer
• Spatula

How To Make These Keto Pumpkin Scones

Begin by preheating the oven to 325 degrees and generously greasing a 9-inch cast-iron skillet with butter. You can also use a greased 9-inch round cake pan, although the cast iron produces slightly crisper edges.

Melt the butter and allow it to cool slightly. In a large mixing bowl, use an electric mixer to combine the granulated sugar substitute, melted butter, orange extract, vanilla extract, and eggs.

Add the sour cream and blotted pumpkin puree, then mix until everything is well combined.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the pumpkin mixture and stir until a thick dough forms.

Spread the dough evenly inside the prepared skillet. A small offset spatula or the back of a spoon works well for smoothing the top.

Bake the scones for 25 to 30 minutes, or until the top is lightly browned and the center feels firm when gently touched.

Allow the scones to cool in the skillet before adding the maple glaze. Once the glaze has had a few minutes to set, cut the round into 10 wedges and serve.

Why You Should Blot The Pumpkin Puree

Pumpkin puree contains quite a bit of moisture. Too much moisture can make almond flour pumpkin scones overly soft and prevent them from developing the proper texture.

To blot the pumpkin, place the measured pumpkin puree on several sheets of absorbent paper towel. Cover it with another paper towel and gently press to remove the excess liquid.

You are not trying to dry out the pumpkin completely. The goal is simply to remove some of the additional moisture before adding it to the dough.

This small step makes a noticeable difference in the finished scones.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Be sure to use 100 percent pumpkin puree for this recipe.

Pumpkin pie filling contains added sugar and spices, making it unsuitable for a keto pumpkin scones recipe. The cans can look similar, so check the label carefully before adding the pumpkin to your dough.

The only ingredient listed should be pumpkin.

Tips For The Best Gluten-Free Pumpkin Scones

For the best texture and flavor, use finely milled almond flour rather than almond meal. Almond meal has a coarser texture and can make the scones heavier and more crumbly.

Measure the coconut flour carefully because it is highly absorbent. Adding too much can make the scones dry.

Use fresh cinnamon, ginger, and nutmeg. Ground spices lose flavor as they sit in the pantry, and fresh spices will give these pumpkin scones a stronger, more balanced flavor.

Do not skip blotting the pumpkin puree. Removing the extra moisture helps the scones bake properly.

Allow the melted butter to cool slightly before mixing it with the eggs. Butter that is too hot could begin cooking the eggs.

Let the scones cool in the skillet before glazing and slicing. Keto baked goods continue to firm as they cool, so cutting them too soon can cause them to crumble.

Can I Make These Pumpkin Scones Without A Cast-Iron Skillet?

Yes. Although I prefer using a 9-inch cast-iron skillet, you can bake the scones in a well-greased 9-inch round cake pan.

A cast-iron skillet helps create browned, slightly crisp edges and allows the scones to bake evenly. A regular cake pan will still work, but the outer crust may be a little softer.

Do not use a larger pan because spreading the dough too thin could cause the scones to overbake.

Sugar-Substitute Options For These Sugar-Free Pumpkin Scones

My preferred sweetener for these sugar-free pumpkin scones is a monk fruit and erythritol blend because it measures cup for cup like sugar and gives the scones a reliable texture.

An erythritol-based sweetener such as Swerve can also be used.

Allulose is another option, but it tends to brown more quickly and may produce a slightly softer scone. Begin checking the scones a few minutes early when using allulose.

For a stevia and erythritol sweetener such as Pyure, reduce the amount called for in the recipe by half because it is approximately twice as sweet as a cup-for-cup sugar substitute.

For the maple glaze, use a powdered or confectioners' sugar substitute.

Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with good success.

I know not everyone would agree with me here, and I respect that, but in my book, it's still better than regular sugar.

How To Make Sugar-Free Maple Glaze

Add the butter and sugar-free maple syrup to a small saucepan. Warm the mixture over low heat until the butter has melted, stirring occasionally.

Remove the saucepan from the heat and whisk in the confectioners' sugar substitute and a pinch of salt until the glaze is smooth.

Drizzle the glaze over the slightly warm scones. Allow it to set for several minutes before slicing and serving.

When the glaze is too thick, stir in a very small amount of sugar-free maple syrup. When it is too thin, add a little more powdered sweetener.

Can I Make The Scones Without The Glaze?

Yes. The maple glaze adds sweetness and gives the scones a bakery-style finish, but the pumpkin scones can also be served without it.

For an alternative topping, sprinkle the dough with a little granulated sugar substitute and cinnamon before baking.

Keep in mind that leaving off the glaze will slightly change the nutritional information.

How To Store Keto Pumpkin Scones

Store the pumpkin scones in a covered container in the refrigerator for up to five days.

Because the recipe contains pumpkin puree, sour cream, and a buttery glaze, I do not recommend storing the scones at room temperature for extended periods.

Enjoy the scones cold or allow them to sit at room temperature for several minutes before serving. You can also gently warm an unglazed scone in the microwave for a few seconds.

Can Keto Pumpkin Scones Be Frozen?

These scones can be frozen for up to three weeks.

For the best results, freeze the scones without the maple glaze. Allow them to cool completely, cut them into individual wedges, and place parchment paper between the servings before transferring them to a freezer-safe container.

Thaw the scones overnight in the refrigerator. Once thawed, prepare the maple glaze and drizzle it over the scones before serving.

Other Keto-Friendly Pumpkin Breakfast Recipes To Try

There is no denying that scones can be enjoyed at any time of day. However, there is something so special about starting your day with a pumpkin breakfast option; of course, I am talking about a keto pumpkin breakfast treat. 

The following are just a few more pumpkin recipes to try:

• Keto pumpkin bread
• Keto pumpkin chocolate chip bread
• Keto pumpkin streusel cupcakes
• Keto pumpkin donuts
• Keto pumpkin coffee cake, almond flour
• Keto pumpkin coconut flour coffee cake

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