Only 4g Net Carbs per scone!
Pumpkin spice with a hint of chocolate. These tender keto pumpkin chocolate chip scones are a perfect Fall treat without the guilt.
These scones are very similar to make as the Keto Butter Pecan Scones. I will say the one exception is that due to the added pumpkin puree, the dough is a little stickier which means it’s a little harder to work with. But if you allow the dough enough time in the freezer, no problemo!
Oh, I’d also suggest after you eat one, put the rest in the freezer! Out of sight, out of mind. Well, kind of. They are addicting, especially with a cup of coffee in the morning.
Let’s get this pumpkin spice party started!
For the dough, dump your flours, Swerve Brown, baking powder, spices, and salt to the bowl of a food processor. Pulse a few times to mix the dry ingredients.
Add the cold butter and pulse until the butter is well incorporated. Add eggs, pumpkin, and extracts and pulse until it forms a sticky batter. It will be VERY sticky!
Stir in the chocolate chips.
Sprinkle the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Scrap dough out onto it. Wet your fingers with a little bit of water or oil. This will help your fingers from getting stuck to the dough. With your hands, press dough into a rough circle. Form into a 9″ circumference circle about a 1/2″ thick.
Put baking sheet into the freezer for about 20 minutes. This will make it much easier to cut into sections and separate. This dough is super sticky! Seriously, don’t skip this step. It will save you a lot of frustration.
Preheat oven to 400 F while dough is chilling.
Once dough is good and chilled, cut it into 4 equal sections. Cut each 1/4 into 3 sections for a total of 12 wedges.
Carefully separate each wedge at least 1/2″ apart. Brush top and sides with the heavy whipping cream.
Put in preheated oven and bake for 18-20 minutes until firm and deeply browned, but NOT burned.
While scones are baking, prepare the glaze by mixing all ingredients together. Add enough of the heavy cream to get a good consistency to drizzle across the scones. You don’t want it too thick or it will be hard to drizzle. Too thin and it will be liquid and runny and hard to handle.
Scrap mixture into a sandwich sized baggie and barely snip one end. Set aside.
Once scones are finished baking, remove from oven and allow to cool for 10 minutes on baking sheet.
Once completely cooled, drizzle glaze over scones.
Keep in airtight container for up to 3 days or freeze up to 1 month.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 18g
Fiber: 4g
Sugar Alcohols: 10g
Net Carbs: 4g
- 2 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup Swerve Brown
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 4 Tbsp cold butter cut into small pieces
- 2 eggs
- 1/4 cup pumpkin puree
- 1/2 tsp vanilla
- 1 tsp pumpkin spice extract
- 1 Tbsp confectioner Swerve for dusting
- 1/4 cup Lily's chocolate chips
- 1 Tbsp heavy whipping cream
- 1/4 cup confectioner Swerve
- 1/4 tsp pumpkin pie extract
- 1/8 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- Pinch of salt
- 3-4 Tbsp heavy whipping cream
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Preheat oven to 400F.
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Line baking sheet with parchment paper.
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To bowl of food processor, add flours, Swerve Brown Sugar, baking powder, pumpkin pie spice, cinnamon, and salt to processor bowl. Pulse a few times to combine.
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Add cold butter and pulse until well combined.
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Add eggs, pumpkin, and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
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Stir in the Lily's chocolate chips.
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Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9" circumference circle about a 1/2" thick.
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Pop baking sheet into freezer for 20-25 minutes to make it easier to cut and handle. Dough is very sticky and hard to lift off table. If it is not cooperating, put in freezer a little longer.
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Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2" gap between each one.
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Brush tops and sides with the heavy whipping cream.
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Bake for 18-20 minutes until firm and deeply browned, but NOT burned.
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Remove from oven and allow to cool on the baking pan for about 10 minutes.
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Add all ingredients through salt to a small bowl and combine.
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Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
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Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
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Enjoy!
If you prefer your scones more crumbly, add them back into the oven once it has a chance to cool a little. Leave for an hour. These American Scones are a little more cakey than British scones.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 18g
Fiber: 4g
Sugar Alcohols: 10g
Net Carbs: 4g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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