Sugar Free Low Carb Keto Protein Pumpkin Scones

These Sugar-Free Low Carb Keto Protein Pumpkin Scones are soft and tender inside, lightly crisp around the edges and filled with cozy pumpkin spice flavor. Each satisfying scone has 11 grams of protein, making this an easy fall breakfast or afternoon snack when you want a delicious treat without added sugar.

Keto Protein Pumpkin Scones

If you’re a fan of pumpkin recipes at this time of year like I am, this simple recipe gives you all the flavor of a bakery-style pumpkin scone in a gluten-free, low carb option.

Ricotta cheese keeps the dough moist without heavy cream, while unflavored whey protein powder adds protein without overpowering the pumpkin, maple and warm spices.

Enjoy one as-is, add the optional maple cream cheese glaze, or serve it with butter or a little sugar-free jam. However you serve it, every bite tastes like fall!

Why You’ll Love These Keto Pumpkin Scones

Are Pumpkin Scones Keto?

Traditional scones are usually made with wheat flour and sugar, so they can be high in carbs.

These keto scones use a blend of sunflower seed flour, coconut flour, unflavored whey protein powder and low carb sweeteners instead.

The result is a tender gluten-free scone with 9 grams of total carbohydrates and 4 grams of fiber.

Subtracting the fiber leaves 5 grams of net carbs per scone. The optional glaze is not included in the nutritional facts, so the exact carb count of a glazed scone will depend on the sugar-free maple syrup you use.

The Best Pumpkin Puree for Keto Scones

Use plain, unsweetened canned pumpkin puree for this recipe. Do not use canned pumpkin pie filling, which usually contains added sugar and other ingredients.

Pumpkin puree provides color, moisture and pumpkin flavor, but using too much can make low carb dough heavy or wet. The measured 1/3 cup in this recipe gives the scones pumpkin flavor while helping them hold their shape.

A Gluten-Free Scone Without Almond Flour

Many low carb recipes use almond flour, or a combination of almond flour and coconut flour.

My youngest son has a tree nut and peanut allergy so I try my best to use alternatives to almond flour. These keto pumpkin scones use sunflower seed flour instead, making them a wonderful option for anyone who needs a gluten-free and nut-free recipe.

Sunflower seed flour has a mild flavor and works well with the small amount of coconut flour in this dough. Sunflower seed flour can be swapped evenly with almond flour if you prefer.

Coconut flour absorbs a lot of moisture, so it cannot be swapped cup-for-cup with sunflower seed flour or almond flour. For the best texture, use the specific amounts listed in the recipe and weigh the gluten-free flours when possible.

What Does Protein Powder Do in This Recipe?

Unflavored whey protein powder helps give these low carb scones more structure while adding 11 grams of protein per serving. It also keeps the recipe from tasting overly sweet.

Different protein powders absorb moisture differently. A plant-based protein powder or collagen powder may change the texture of the dough and the finished scones, so unflavored whey protein is recommended for the best result.

Pumpkin Pie Spice Flavor

Pumpkin pie spice brings the classic combination of cinnamon, ginger, nutmeg and cloves to these scones. My homemade pumpkin pie spice recipe is an easy option, but your favorite store-bought blend will also work.

Maple extract complements the pumpkin spice without adding sugar. If you don’t have it, vanilla extract is a delicious substitute.

How to Make Keto Protein Pumpkin Scones

Combine the Dry Ingredients

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the sunflower seed flour, coconut flour, whey protein powder, brown sweetener, baking powder, pumpkin pie spice, xanthan gum and salt. Whisking before adding the wet ingredients helps distribute the baking powder, spices and xanthan gum evenly.

Add the Cold Butter

Grate the frozen butter directly into the dry ingredients and toss gently to coat the small pieces.

Cold butter is one of the secrets to a tender scone. If it begins to soften while you work, place the mixture in the fridge for a few minutes.

This recipe was developed with butter. Coconut oil will behave differently in the dough and has not been tested as a direct replacement.

Mix and Rest the Dough

In a separate bowl, blend the ricotta cheese, pumpkin puree, egg, maple or vanilla extract, and liquid sweetener.

Fold the wet mixture into the dry ingredients until a soft dough forms. Allow the dough to rest for 10 minutes so the coconut flour and xanthan gum can absorb moisture.

Shape, Chill and Bake

Place the dough on the prepared sheet pan and shape it into a 7-inch circle about 1 inch thick. Cut the circle into 8 equal wedges, then refrigerate for 15 minutes.

Transfer the baking sheet to the oven and bake for 22-24 minutes, or until a toothpick inserted into the center of a scone comes out clean. Let the scones cool for at least 10 minutes before serving or adding glaze.

Optional Sugar-Free Maple Glaze

The scones are flavorful enough to enjoy without a topping, but the maple glaze makes them feel extra special.

Beat the softened cream cheese, sugar-free maple syrup and cinnamon together until smooth. Once the scones have cooled, use a spoon to drizzle the glaze over the tops.

For the smoothest glaze, make sure the cream cheese is at room temperature. 

This cream cheese glaze does not need powdered sweetener, heavy cream or coconut cream. If your preferred sugar-free maple syrup is especially thick, add it gradually until the glaze reaches your desired consistency.

Tips for the Best Low Carb Scones

• Measure carefully. Coconut flour is highly absorbent, and even a small amount too much can make the scones dry.
• Keep the butter cold. Frozen, grated butter creates little pockets throughout the dough and improves the final texture.
• Let the dough rest. The 10-minute rest gives the flour mixture time to absorb the wet ingredients.
• Chill before baking. A short rest in the fridge helps the wedges hold their shape in the oven.
• Do not overbake. Begin checking at 22 minutes. The scones are ready when a toothpick comes out clean.
• Cool before glazing. Warm scones will melt the cream cheese glaze instead of holding a pretty drizzle.

Frequently Asked Questions

What Is the Difference Between Traditional Scones and Keto Scones?

Traditional scones are generally made with wheat flour and sugar.

Keto scones replace those high-carb ingredients with low carb flours and sugar-free sweeteners. Because gluten-free flours behave differently from wheat flour, keto scone dough is often softer and benefits from resting and chilling before baking.

Can I Replace the Sunflower Seed Flour With Almond Flour?

Sunflower seed flour is often used as a nut-free alternative to almond flour, but the two may not behave exactly the same in every recipe. The amounts can be evenly exchanged.

This recipe was developed with sunflower seed flour, so using almond flour may change how much moisture the dough absorbs and alter the finished texture.

Can I Use Fresh Pumpkin Instead of Canned Pumpkin?

Plain homemade pumpkin puree may work, but it needs to have a thick consistency similar to canned pumpkin. Watery puree can make the dough too soft. For the most consistent results, use unsweetened canned pumpkin puree.

Why Is My Scone Dough Soft?

This is meant to be a soft dough. Let it rest for the full 10 minutes so the coconut flour and xanthan gum can absorb liquid.

After shaping, refrigerate it for 15 minutes before you bake the scones. Avoid adding extra flour since too much can make the scones dry.

Can I Use a Different Sweetener?

You may use another low carb brown sugar replacement in the dry ingredients and liquid monk fruit in place of the pumpkin stevia.

Sweeteners vary in strength and volume, so use the conversion recommended for the brand you choose. A granulated sweetener may also produce a slightly different texture from an allulose blend.

How Many Calories and Net Carbs Are in Each Scone?

One unglazed scone has 180 calories, 11 grams of protein, 9 grams of total carbohydrates, 4 grams of fiber and 5 grams of net carbs.

The optional maple glaze is not included in these nutritional facts.

How Should I Store Pumpkin Scones?

Store the unglazed scones in an airtight container at room temperature for up to 3 days. If you add the cream cheese glaze, keep them covered in the fridge.

Allow a chilled scone to come closer to room temperature before serving, or warm an unglazed one briefly for a softer texture.

Can I Freeze Keto Pumpkin Scones?

Yes. Once completely cool, place the scones in a freezer-safe airtight container with parchment paper between layers.

For the best results, freeze them without the glaze and add it after thawing.

Sugar Free Low Carb Protein Pumpkin Scones