Low Carb Pumpkin Scones

Low Carb Pumpkin Scones

If you’ve ever wondered what Fall tastes like, it’s these scones. The maple glaze is so simple but irresistible! Best of all, these tasty treats are sugar-free, low-carb, and gluten-free!


  • 2 cups almond flour
  • ½ tsp baking soda
  • 3 Tbsp canned pumpkin puree
  • 1 tsp cinnamon
  • 1 egg
  • 1-2 Tbsp erythritol (or sugar-free syrup, or liquid stevia)
  • ½ tsp pumpkin pie spice
  • ½ tsp salt
  • Maple Glaze
  • ¼ tsp maple extract
  • 2-3 Tbsp milk of choice
  • pinch of salt
  • 1 cup Sugar free confectioners sugar
  • Procedure

  • Preheat oven to 350°F (180°C).
  • Combine all ingredients in a bowl and mix until well combined.
  • Transfer to a floured surface and mold into a 7 x 7 inch square, about 1 inch thick. Cut the square into 4 smaller squares, and cut those diagonally into 8 right triangles.
  • Place on a baking pan 1 inch apart. Bake 16 to 18 minutes, until they begin to brown on top and aren’t mushy.
  • While scones bake, make the glaze.
  • Combine all ingredients in a mixing bowl and whisk together.
  • Drizzle glaze over warm scones, serve, and enjoy!
  • Per serving: 7g carbs – 4g dietary fiber = 3g net carbs
  • Nutritional Info

    Serving: 1 scone
    8 servings
    Calories: 172

    • 7g Carbs

    • 15g Fat

    • 7g Protein

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