I made maple pumpkin scones that are keto-friendly and just 4 net carbs per scone.
My favorite season is autumn, and Pumpkin Scones are the first thing I reach for when the spice jars come out.

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My favorite season is fall, so I made a batch of Keto Maple Pumpkin scones that surprised me. I call it my Keto Pumpkin Scones Recipe because it nails that Maple Pumpkin flavor without the sugar crash.

The tender crumb comes from blanched almond flour and the pumpkin puree keeps them flaky and slightly dense in a good way. If you like coffee with breakfast you’ll want to try one still warm, or save them for a snack later.

I messed up the first batch and learned a trick that makes them turn out better every time.

Ingredients

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High in healthy fats and protein, low carb, gives tender crumb and nutty taste.
Very absorbent, adds fiber and mild sweetness, so use little or scones dry.
Adds moisture, vitamin A and fiber, subtle sweet earthy pumpkin flavor.
Gives richness and tender crumb, adds fat not sugar, slight tang.
Cold butter creates flaky texture, adds butteriness and satiety from fat.
Zero net carbs sweetener, tastes like sugar but can cool the mouth.
Maple flavor without carbs, handy for glaze, can be intense so use sparingly.
Nut free swap for almond flour, similar texture but can brown greenish.

Ingredient Quantities

2 cups blanched almond flour (about 224 g)

3 tablespoons coconut flour

3 tablespoons granulated erythritol or other granulated keto sweetener

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1 1/2 teaspoons pumpkin pie spice

6 tablespoons cold unsalted butter, cubed

4 ounces cream cheese, softened

1/2 cup pumpkin puree (canned not pie filling)

1 large egg

1 teaspoon vanilla extract

2 to 3 tablespoons heavy cream

1 tablespoon sugar free maple syrup or 1 teaspoon maple extract

1/3 cup powdered erythritol for glaze

Optional for nut free option: substitute almond flour with 2 cups finely ground sunflower seed flour

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl whisk together 2 cups blanched almond flour (or see nut free note), 3 tablespoons coconut flour, 3 tablespoons granulated erythritol, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt and 1 1/2 teaspoons pumpkin pie spice.

2. Add 6 tablespoons cold unsalted butter, cubed, and 4 ounces softened cream cheese to the dry mix. Use a pastry cutter, two forks or a food processor to cut them in until the mixture looks like coarse crumbs with pea sized bits. Don’t overwork it or the scones will get tough.

3. In a separate bowl whisk 1/2 cup pumpkin puree, 1 large egg, 1 teaspoon vanilla extract and 1 tablespoon sugar free maple syrup or 1 teaspoon maple extract. Stir in 2 tablespoons heavy cream, reserve the extra tablespoon for brushing or adjusting dough.

4. Pour the wet into the dry and fold gently until the dough just comes together. If it seems too dry add the reserved tablespoon heavy cream, if too sticky chill for 10 minutes. Don’t panic if it looks a little shaggy.

5. Turn the dough onto the parchment, press and pat into a roughly 7 to 8 inch disk about 1 inch thick. Use a sharp knife to cut into 8 wedges, then separate them slightly on the baking sheet so air can circulate.

6. Brush the tops lightly with the remaining heavy cream (or an egg wash) for a nicer color. Bake 18 to 22 minutes until the edges are golden and the centers are set. Let them rest on the pan for about 10 minutes then move to a rack to finish cooling.

7. While scones cool make the glaze: whisk 1/3 cup powdered erythritol with 1 tablespoon sugar free maple syrup (or 1 teaspoon maple extract) and 1 to 2 tablespoons heavy cream until smooth and drizzleable. If the powdered erythritol is grainy warm the mixture 8 to 12 seconds in the microwave and whisk again.

8. Drizzle the glaze over warm or room temperature scones and let set a few minutes. Serve warm with a pat of butter, or store in an airtight container in the fridge up to 5 days.

9. Nut free option: substitute the 2 cups almond flour with 2 cups finely ground sunflower seed flour. Add 1/2 teaspoon lemon juice to the wet ingredients to help prevent any greenish tint that sometimes happens with sunflower flour, and chill the dough a bit longer if it seems soft. Bake the same.

Equipment Needed

1. Oven, preheat to 350°F
2. Baking sheet lined with parchment paper
3. Large mixing bowl (for dry ingredients)
4. Small mixing bowl for the wet mix
5. Whisk
6. Pastry cutter or food processor (or two forks if you dont have one)
7. Measuring cups & spoons
8. Sharp knife or bench scraper to cut the scone disk
9. Pastry brush for brushing tops
10. Cooling rack to finish cooling

FAQ

Can I make these scones nut free? Yes. Swap the 2 cups almond flour for 2 cups finely ground sunflower seed flour, same method. Heads up it can sometimes bake a little greenish when it meets baking soda, it's safe to eat though, and the flavor is very close to almond.

How do I keep the scones from being dry or crumbly? Don't overmix, measure almond flour by spooning it into the cup not scooping, and chill the dough 10 minutes before shaping. If dough feels too dry add 1 tablespoon heavy cream at a time until it holds together.

What's the best oven temp and bake time? Preheat to 375 F and bake 15 to 20 minutes for medium sized scones, until edges are set and tops are lightly golden. If you want a shinier top brush with an extra tablespoon of heavy cream before baking.

Can I use fresh pumpkin instead of canned? Yes, use cooked pureed pumpkin (not pie filling) and drain any excess water. Use about 1/2 cup after draining, same as the recipe calls for.

How should I store or freeze them? Room temp in an airtight container for 1 to 2 days, refrigerated up to 4 days. Freeze individually wrapped for up to 3 months, thaw at room temp then warm in a 325 F oven 6 to 8 minutes.

My glaze is grainy, what happened? If you used granulated erythritol it can recrystallize. Always use powdered erythritol for the glaze or blitz granulated in a spice grinder first. If glaze is too thick add a drop of heavy cream or sugar free maple syrup to smooth it out.

Keto Maple Pumpkin Scones (Gluten Free, Low Carb, Nut Free Option) Recipe Substitutions and Variations

Blanched almond flour: swap with finely ground sunflower seed flour, 1:1 for a nut free option — it’s the easiest swap, dough may be a touch softer and could darken slightly when baked.
Coconut flour: replace with 2 to 3 tablespoons extra almond flour or 2 to 3 tablespoons ground flaxseed; if you use flax, add about 1 tablespoon more cream to keep the dough moist.
Granulated erythritol: use allulose or a monk fruit/erythritol blend 1:1; allulose browns better and gives a slightly nicer texture.
Cold unsalted butter: use solid coconut oil or cold ghee 1:1; if using coconut oil chill the dough before shaping so it holds together better.

Pro Tips

1) Keep the butter and cream cheese really cold and cut into small cubes. Use a food processor or a pastry cutter but pulse only until you see pea sized bits. Overworking the dough = tough scones, trust me.

2) Watch the dough texture not the clock. If it feels crumbly add tiny splashes of heavy cream until it just holds, if it’s sticky pop it in the fridge for 10 to 15 minutes. Press gently when forming so you dont compact it too much.

3) If you swap in sunflower seed flour add a little lemon juice to the wet mix and chill the dough longer. Also to reduce any bitterness lightly toast the seeds before grinding, it really helps the flavor.

4) For a smooth glossy glaze powder the sweetener first or warm the mixed glaze just a few seconds and whisk, that’ll fix graininess. A teaspoon of butter or light oil in the glaze makes it shinier and keeps it from cracking when it cools. Store airtight in the fridge and warm briefly before serving for best texture.