Gluten Free Pumpkin Scones | Low Carb & Paleo
Sugar Free & Gluten Free Pumpkin Scones – Paleo & Low Carb Dessert Recipe!
In my household, these gluten free pumpkin scones are a go-to healthy holiday dessert! Because, when fall time comes around, it’s PUMPKIN season for me and that’s all I crave! So, to keep it light and not overdo it on the holiday sweets, I often turn to a paleo or low carb dessert.
Of course, there’s nothing wrong with indulging in a traditional scone or dessert in moderation. But, during pumpkin season, I’m looking for something I don’t have to be as moderate with… Hence, these sugar free, low carb, gluten free pumpkin scones! All the deliciousness of a traditional scone, but far less guilt.
Satisfy Cravings with Low Carb Desserts
Using almond flour as your base, you can make crave-able, LOW CARB scones that are gluten free! And, you can easily make your own almond flour with some raw almonds and a food processor. But, if you choose to do this, I recommend sifting the flour. That way, you’ll end up with a smooth batter without any lumps or clumps.
Honestly, I’ve always loved using almond flour as a scone base—and not just because it’s a cleaner option. Its nutty taste and dense nature actually makes these gluten free pumpkin scones extra indulgent and satiating! And, that’s thanks to almond flour’s higher fat content, helping to keep you full longer. Plus, unlike refined, grain based flours, almond flour doesn’t cause massive blood sugar spikes and crashes.
And, if you choose a natural low carb sweetener like erythritol or stevia, these gluten free pumpkin scones are totally sugar-free! Usually, one of these gluten free pumpkin scones is enough to satisfy my cravings. But, you know what happens over the holidays… So, if I’m going to indulge, I guess I’d rather it be in a low carb scone than one that’s loaded with sugar!
Keeping Your Maple Glaze Sugar Free
Already, the pumpkin-y goodness in these scones makes them perfect for the holiday season. But, it’s the maple glaze that’s seriously addicting… It takes the scones from “breakfast” to “dessert!”
Luckily, you can easily keep your maple glaze sugar free. I recommend using a sugar free confectioners’ sugar, or you can even make your own sugar free powdered sugar. But, traditional powdered sugar works just as well, if you don’t need these to be low in carbohydrates.
Gluten Free Pumpkin Scones for a Guilt Free Holiday Treat
If you needed a reminder of what fall tastes like, it’s these low carb, gluten free pumpkin scones! The maple glaze is so simple but irresistible, as is the crumbly and delicious texture of the scone. Seriously, they melt in your mouth! Give ‘em a try and, I promise—#noregrets.
Gluten Free Pumpkin Scones
Ingredients
Pumpkin Scones:
- 2 cups almond flour
- 1 egg
- 3 Tbsp pumpkin purée
- 1-2 Tbsp erythritol, or sugar-free syrup or liquid stevia syrup
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
Maple Glaze:
- 1 cup confectioners’ sugar, sugar-free variety
- ¼ tsp maple extract
- 2-3 Tbsp milk of choice
- pinch of salt
Instructions
- 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 7x7-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 gluten free pumpkin scone: 3g net carbs.
6 Comments on “Gluten Free Pumpkin Scones | Low Carb & Paleo”
thoroughly enjoyed
So glad to hear it, thanks for giving it a try! 🙂
Hi Allysia,
Can I use baking powder inside of baking soda?
Hi there! We haven’t personally made this recipe using baking powder instead of baking soda, so we can’t say for sure how that substitution might affect the taste/texture. In general, it is possible to use baking powder instead of baking soda, but you just need to use a bit more baking powder because baking soda is stronger. So in this recipe, you could try substituting for the 1/2 tsp of baking soda with 1 1/2 tsp – 2 tsp of baking powder. Again, can’t say for certain how it will turn out but it might work!
https://www.bonappetit.com/test-kitchen/cooking-tips/article/baking-soda
Hi Allysia,
Can I use agave, honey or maple syrup instead of the sugar free syrup or Stevia??
Hi there! You absolutely can use maple syrup or honey instead of the sugar free syrup/stevia 🙂 We just recommend starting with less sweetener at first and sweetening to taste – it’s easy to go overboard on the sweetness so it’s best to start small!