Keto Maple Pumpkin Scones (Gluten Free, Low Carb, Nut Free Option)

These Keto Maple Pumpkin Scones are the perfect fall breakfast, brunch or snack! Enjoy warm right out of the oven with a pat of butter or just room temperature with a warm cup of coffee or tea! 

The flavor of the fall season is always and forever, PUMPKIN! All things pumpkin is what it’s all about where I live and whether or not you truly love pumpkin or not, you’ve got to get in on at least one pumpkin recipe this season.

These scones are just the right balance of pumpkin flavor. Not heavily pumpkin flavored, and with a warm hint of maple flavor, making these a decadent and satisfying breakfast for the family. 

Making scones keto-fied can be somewhat of a challenge. Without the use of a gluten type of flour, the dough can tend to be more delicate  to work with.  Xanthan gum is extremely important in gluten free recipes as it acts like gluten would and gives the texture more of a chewy bite. If you don’t have xanthan gum or choose not to use it, you can swap it with guar gum or arrowroot powder, but glucomannan is my new favorite binding agent!

Xanthan gum is a common food additive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It’s provides that texture that gluten would have provided. It’s a soluble fiber that your body doesn’t breakdown and can’t digest so it doesn’t provide any calories or carbs. Some people don’t like to use it because it is a sugar derived typically from corn. If you’re not a fan of using xanthan gum, glucomannan is the next best choice.

Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, but can also be found in capsule form. Because of its ability to soak up liquids, it is an impressive thickener and emulsifier. If you’ve never heard of it before, maybe you’ve tried shiritaki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.

You can make these keto pumpkin scones nut free by replacing the almond flour in the recipe with sunflower seed flour in the same exact amount. You could also use pumpkin seeds ground to a flour like texture. I have not tested this recipe using sesame seed flour. 

CAN THESE SCONES BE MADE DAIRY FREE?

You can swap out the small amount of heavy cream used in these keto scones, with coconut cream, almond milk or another non dairy milk you prefer. 

You will need the following ingredients: almond flour or sunflower seed flour for nut free, coconut flour, sweetener, baking powder, xanthan gum or other binding agent (see paragraph above for options), salt, pumpkin puree, cream or other dairy free option (see above), coconut oil, pumpkin spice, and maple extract. 

  1. Start by preheating the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl whisk together all of the ingredients. Form into a ball of dough.
  3. Place the dough onto the sheet pan in the shape of a circle. Cut into 8 pieces and move them a ¼ inch apart.
  4. Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded container.

It’s really important to allow them to cool for at least 10-15 minutes out fo the oven so they will be less likely to crumble. Using a combination of almond flour and a bit of coconut flour provides a nice dense texture typical of a traditional scone. 

Other Pumpkin recipes you might enjoy:

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Keto Maple Pumpkin Scones

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Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 scones

Calories 174kcal

Author Lauren Lester

Ingredients

Instructions

  • Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.

  • In a large bowl whisk together all of the ingredients. Form into a ball of dough.

  • Place the dough onto the sheet pan in the shape of a circle. Cut into 8 pieces and move them a ¼ inch apart.

  • Transfer to the oven and bake for 25 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on a cooling rack for 10 minutes before serving or transferring to a lidded container.

  • Store at room temperature for up to 3 days.

Notes

Net Carbs 4g
This recipe was first published in October 2019 and updated with video in October 2021.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 98mg | Potassium: 83mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2531IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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