Keto Iced Pumpkin Scones

Keto Iced Pumpkin Scones are yummy low carb pumpkin spice scones with lovely, sweet & creamy vanilla cream cheese icing.

Pin

These keto pumpkin scones are fabulous with coffee or tea for a morning or midday treat.

Scones with warm fall spices and frosted with a cream cheese vanilla icing that everyone loves.

This was inspired by my Keto Pumpkin Bundt Cake recipe.

Pin

Do you remember the first time you tried a scone? I remember my first time tasting a scone, how good it was, and how the incredible texture was crisp, crumbly, and soft.

I was trying to think of a new & different fall pumpkin recipe that is low in carbs and gluten-free.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

Ingredients for shopping

Pin

• Heavy Cream
• Lemon Juice, or white wine vinegar
• Blanched Almond Flour, finely grounded
• Coconut Flour
• Baking Powder
• Ground Cinnamon 
• Ground Ginger 
• Ground Cloves 
• Ground Nutmeg
• Powdered Low Carb sweetener
• Pumpkin Purée, unsweetened
• Large Eggs
• Vanilla Extract
• Sea Salt

The Icing

• Cream Cheese, Full-Fat
• Powdered Low Carb sweetener
• Heavy Cream
• Vanilla Extract
• Ground Cinnamon

See the printable recipe card for quantities.

Instructions

Add the heavy cream to a small bowl along with the lemon juice and reserve.

To a large bowl, whisk together the almond flour, coconut flour, baking powder, all spices, and the sweetener.

Pin

In a large bowl or a blender, add the eggs, pumpkin pureé, vanilla extract, and sea salt. Whisk or blend until creamy.

Pour the heavy cream mixture, but save 1 tablespoon to reserve for later and whisk or blend again.

Pin

Add the pumpkin wet mixture to the dry mixture and mix well with a spatula. It should turn into a thick mixture.

Pin

Shape the dough into a big circle loaf about 1 inch thick on the prepared baking sheet and brush the remaining heavy cream on top of the dough.

Cut into eight triangles and spread the triangles on the baking sheet at least an inch apart from each other.

Bake for 25 to 30 minutes until done, check by inserting a toothpick that comes out clean.

Pin

Let cool while you prepare the icing.

Make the icing by combining all the icing ingredients with a whisk and spreading on top of the scones.

Pin

Yummy!

Pin

Hint: Be sure to remember to reserve a tablespoon of the heavy cream and lemon juice mixture for brushing the scone dough before slicing it apart and baking.

Equipment

These round parchment paper sheets are so simple to use.

Storage

Store any leftover baked scones in a sealed container in the fridge for up to 7 days. They can also be removed from the fridge and reheated for a few seconds in the microwave or a couple of minutes in a warm oven.

📖 Printable Recipe Card

Pin

Keto Iced Pumpkin Scones

Keto Iced Pumpkin Scones are yummy low carb pumpkin spice scones with lovely, sweet & creamy vanilla cream cheese icing.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert, Scones

Cuisine English

Servings 8

Calories 288 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin Scones

• ¼ cup Heavy Cream
• ½ teaspoon Lemon Juice or white wine vinegar
• 2 cups Blanched Almond Flour finely grounded
• ¼ cup Coconut Flour
• 2 teaspoon Baking Powder
• ¼ tablespoon Ground Cinnamon
• ¼ tablespoon Ground Ginger
• ¼ tablespoon Ground Cloves
• ¼ tablespoon Ground Nutmeg
• ¾ cup Powdered Low-Carb Sweetener
• ½ cup Pumpkin Purée unsweetened
• 4 large Eggs
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Sea Salt

The Icing

• ¼ cup Cream Cheese Full-Fat
• ½ cup Powdered Low-Carb Sweetener
• ¼ cup Heavy Cream
• ½ teaspoon Vanilla Extract
• ½ teaspoon Ground Cinnamon

Instructions

 

• Preheat the oven at 325ºF (160ºC) and line a baking sheet with parchment paper or a silicone mat.
• Add the heavy cream to a small bowl along with the lemon juice and reserve.
• To a large bowl, whisk together the almond flour, coconut flour, baking powder, all spices, and the sweetener.
• To a large bowl or a blender, add the eggs, pumpkin pureé, vanilla extract, and sea salt. Whisk or blend until creamy. Pour the heavy cream mixture,
• but save 1 tablespoon to reserve for later and whisk or blend again.
• Add the pumpkin wet mixture to the dry mixture and mix well with a spatula. It should turn into a thick mixture.
• Shape the dough into a big circle loaf about 1 inch thick on the prepared baking sheet and brush the remaining heavy cream on top of the dough.
• Cut into eight triangles and spread the triangles on the baking sheet at least an inch apart from each other.
• Bake for 25 to 30 minutes until done, check by inserting a toothpick that comes out clean. Let cool while you prepare the icing.
• To make the icing, combine all icing ingredients with a whisk and spread on top of the scones.

Video

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All nutritional data are estimates based on the products I used*

Yield: 8 scones, Serving Size: 1 scone, Net Carbs per Scone: 5g, mounts per Serving-

Nutrition

Serving: 1sconeCalories: 288kcalCarbohydrates: 10gProtein: 10gFat: 23gSaturated Fat: 6gCholesterol: 120mgSodium: 268mgFiber: 5gSugar: 2g

Keyword keto iced pumpkin scones, keto scones, low carb scones

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Recipes You May Also Enjoy

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking or baking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.