Name: Keto Iced Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; ¼ cup Cream Cheese (Full-Fat); ½ cup Powdered Erythritol sweetener; ¼ cup Heavy Cream; ½ teaspoon Vanilla Extract; ½ teaspoon Ground Cinnamon

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

Eight pumpkin scone with vanilla icing on a cutting board.

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.

Iced pumpkin scones on a plate with pumpkis and squash in the background.

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
Instructions
Equipment
Storage
📖 Printable Recipe Card
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Food safety

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.

Keto Iced Pumpkin Scones wet ingredients

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

Adding wet to dry ingredients for scones.

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.

Spreading frosting on low carb pumpkin 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