Keto Iced Pumpkin Scones are yummy low carb pumpkin spice scones with lovely, sweet & creamy vanilla cream cheese icing.
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.
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.
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Ingredients
- 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 Erythritol sweetener
- Pumpkin Purée, unsweetened
- Large Eggs
- Vanilla Extract
- Sea Salt
The Icing
- Cream Cheese, Full-Fat
- Powdered Erythritol sweetener
- Heavy Cream
- Vanilla Extract
- Ground Cinnamon
See 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
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.
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.
Make the icing by combining all the icing ingredients with a whisk and spreading on top of the scones.
Yummy!
Hint: Be sure to remember to reserve a tablespoon of the heavy cream and lemon juice mixture for brushing the scone dough before slicing 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
Keto Iced Pumpkin Scones
Ingredients
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 Erythritol 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 Erythritol 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
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Notes
Nutrition
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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
ChihYu
These scones are such a delicious treat! So good with a cup of tea! Every bite is full of pumpkin and that yummy icing!
Jean Choi
Love pumpkin baked goods, and this is wonderful! The icing is amazing, and goes with the scones so well.
jennifer
So perfect with my morning coffee! Thanks for this delicious pumpkin recipe that fits with my low carb lifestyle