Keto Pumpkin Scones – Glazed

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.

CREATED BY:

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Yields :

8 slices

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 scoop Pumpkin Spice Caramel Keto Chow
  • 2 tbsp granulated erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (2 ounces) cold, unsalted butter cubed
  • 1/4 cup (2 ounces) cream cheese softened
  • 1/4 cup pumpkin puree
  • 1 tbsp pumpkin seeds
  • 2 tbsp powdered erythritol
  • 1 tsp unsweetened almond milk

Directions:

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.
Nutrition Facts
Glazed Double Pumpkin Scones
Serving Size
 
1 serving
Amount per Serving
Calories
195.1
% Daily Value*
Fat
 
16.3
g
25
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.2
g
Monounsaturated Fat
 
6.91
g
Cholesterol
 
23.9
mg
8
%
Sodium
 
275.2
mg
12
%
Potassium
 
347.36
mg
10
%
Calories
195.1
Calories
195.1
Carbohydrates
 
13.8
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
1.5
g
2
%
Sugar Alcohol
 
6.8
g
Net Carbs
 
3.04
g
Calories
195.1
Protein
 
7.5
g
15
%
Vitamin A
 
11477.02
IU
230
%
Vitamin C
 
17.5
mg
21
%
Calcium
 
173.36
mg
17
%
Iron
 
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 scoop Pumpkin Spice Caramel Keto Chow
  • 2 tbsp granulated erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (2 ounces) cold, unsalted butter cubed
  • 1/4 cup (2 ounces) cream cheese softened
  • 1/4 cup pumpkin puree
  • 1 tbsp pumpkin seeds
  • 2 tbsp powdered erythritol
  • 1 tsp unsweetened almond milk
Nutrition Facts
Glazed Double Pumpkin Scones
Serving Size
 
1 serving
Amount per Serving
Calories
195.1
% Daily Value*
Fat
 
16.3
g
25
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.2
g
Monounsaturated Fat
 
6.91
g
Cholesterol
 
23.9
mg
8
%
Sodium
 
275.2
mg
12
%
Potassium
 
347.36
mg
10
%
Calories
195.1
Calories
195.1
Carbohydrates
 
13.8
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
1.5
g
2
%
Sugar Alcohol
 
6.8
g
Net Carbs
 
3.04
g
Calories
195.1
Protein
 
7.5
g
15
%
Vitamin A
 
11477.02
IU
230
%
Vitamin C
 
17.5
mg
21
%
Calcium
 
173.36
mg
17
%
Iron
 
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.

Glazed Double Pumpkin Scones

Lori Allred
Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Servings 8 slices
Calories 195.1 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 scoop Pumpkin Spice Caramel Keto Chow
  • 2 tbsp granulated erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (2 ounces) cold, unsalted butter cubed
  • 1/4 cup (2 ounces) cream cheese softened
  • 1/4 cup pumpkin puree
  • 1 tbsp pumpkin seeds
  • 2 tbsp powdered erythritol
  • 1 tsp unsweetened almond milk

Instructions
 

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.

Nutrition

Serving: 1servingCalories: 195.1kcalCarbohydrates: 13.8gProtein: 7.5gFat: 16.3gSaturated Fat: 6.2gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 6.91gTrans Fat: 0.3gCholesterol: 23.9mgSodium: 275.2mgPotassium: 347.36mgFiber: 3.9gSugar: 1.5gVitamin A: 11477.02IUVitamin C: 17.5mgCalcium: 173.36mgIron: 1.07mgSugar Alcohol: 6.8gNet Carbs: 3.04g
Keyword Chef Taffiny Elrod, Pumpkin Spice Caramel
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Photos by Sarah DeYoung

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