Start your day with the very best flavors of fall! These Keto Pumpkin Scones balance a bit of sweetness with a pop of spice for an oh-so delicious and satisfying morning treat.
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Keto Pumpkin Scones
Can you ever have too many pumpkin recipes?
Judging by how many I’ve created over the years, you’ll probably be able to guess that my answer to that question is no. I am ALWAYS looking for new ways to incorporate pumpkin!
And these scones may have just become a new favorite.
The pumpkin puree gives these scones a wonderfully satisfying texture while the chocolate chips add.. well… chocolate! They’re the perfect way to SPICE up your morning (see what I did there?)
These don’t even need to be re-heated to enjoy, which makes them an excellent grab-and-go breakfast.
Most of my recipes for baked goods that incorporate pumpkin fall into the dessert category. So I was very pleased to come up with a tasty pumpkin recipe that I could enjoy in the morning without feeling like I was eating dessert for breakfast.
I’ll just go ahead and say it… this may be one of those pumpkin recipes that I end up making all year round.
Is Pumpkin Keto?
You bet!
In fact, not only is pumpkin is Keto-friendly, but it’s also gluten-free and super healthy. Pumpkin, which is technically a fruit, is nutrient-dense and comes with a hearty serving of fiber.
All the more reason to keep baking with it all season long!
This recipe calls for ¼ cup of pumpkin puree, which is about 3 net carbs for the whole thing. So the net carbs per serving from the pumpkin puree are pretty minimal.
Which means that you can indulge in these gluten-free pumpkin scones totally guilt free!
Can You Make These Without The Chocolate Chips?
I certainly don’t see why not.
Personally, I love the flavor combination of pumpkin and chocolate. That’s what really makes recipes like The BEST Keto Pumpkin Bread and Keto Chocolate Chip Pumpkin Muffins and Chocolate Chip Pumpkin Pecan Bars repeat favorites in my house.
But if you aren’t the biggest fan of chocolate, or don’t happen to have any on hand, or maybe just know that you can’t be trusted with chocolate treats in the house, then you can certainly modify this recipe to omit the chocolate.
Pumpkin scones will still make for a delicious fall treat!
Are Keto Scones Dry?
These Keto Pumpkin Scones should not turn out dry.
As long as they are baked correctly, they should be crisp on the outside and moist on the inside. The mixture of almond flour, coconut flour, and pumpkin puree is an ideal combination for giving baked goods a soft, chewy interior.
Just be sure not to overcook the scones, and to let them cool all the way after baking. Very important!
How To Make Keto Pumpkin Scones
Preheat the oven to 350 degrees F.
In a medium bowl, combine the almond flour, sweetener, baking powder, and sea salt. Mix well.
In a small bowl, combine the pumpkin puree, melted coconut oil, egg, and vanilla. Using a fork or whisk, beat until the mixture is well-combined.
Add the wet mixture and chocolate chips to the dry mixture. You can fold with a wooden spatula, but honestly, I find using my hands to combine the dough works the best. Just squish it between your (clean) fingers.
Place the dough onto a baking sheet lined with parchment paper and form it into a disc about 1 inch thick and 6-7 inches round.
Cut the dough into 8 pie slices and separate them so each one is about 1 inch apart.
Bake 20-22 minutes until golden brown.
Remove from the oven and allow the scones to cool COMPLETELY on the baking sheet before moving them. Otherwise, they will fall apart. We don’t want that.
For an extra dose of deliciousness, top them with Keto Chocolate Sauce, and then ENJOY!
Other Pumpkin Recipes From The Keto Option That You Might Like
Recipe loosely adapted from the Cranberry Scones recipe appearing in The Wholesome Yum Easy Keto Cookbook. Make sure to check it out HERE!
Keto Pumpkin Scones with Chocolate Chips
Equipment
Ingredients
- 2 cup almond flour
- 1/3 cup low carb granular sweetener
- 1/4 cup plus 2 tablespoons coconut flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/3 cup chocolate chips I use Lily's Chocolate Chips
- Optional keto chocolate sauce
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine almond flour, sweetener, coconut flour, baking powder and sea salt. Mix well.
- In a small bowl, combine pumpkin puree, melted coconut oil, egg, and vanilla. Using a fork or whisk, beat until combined.
- Add wet mixture and chocolate chips to dry mixture and fold with a wooden spatula. Honestly, I find using my hands to combine it works the best. Just squish it between your (clean) fingers.
- Place the dough onto a baking sheet lined with parchment paper and form it into a disc about 1 inch thick and 6-7 inches round.
- Cut into 8 pie slices and place about 1 inch apart.
- Bake 20-22 minutes until golden brown.
- Cool COMPLETELY on the baking sheet before moving them, otherwise, they will fall apart.
Notes
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
