These Low Carb Pumpkin Spice Scones are soft, lightly sweet, and perfectly spiced for fall. Made high in protein and gluten free, they bake up golden and tender with a sugar-free pumpkin spice glaze drizzled on top.
If you can't get enough pumpkin this season, you'll love these other cozy pumpkin recipes that bring the same warm spice and comfort. Low Carb Pumpkin Spice Cheesecake Bars are a creamy layered cheesecake dessert. This Sugar Free Pumpkin Spice Chai Donut recipe is the perfect blend of chai and pumpkin spice flavors.
If you love your pumpkin spice lattes you must try this Sugar Free Iced Pumpkin Chai Latte or make your own creations with this Sugar Free Pumpkin Spice Creamer or this Sugar Free Pumpkin Spice Coffee Syrup.
Jump To:
- Why you'll love low carb pumpkin spice scones
- Ingredients You'll Need
- More low carb scone recipes
- Step by step instructions
- How to make low carb pumpkin spice scones
- Recipe Tips
- Variations
- Storage
- Want monthly low-carb meal plans + exclusive recipes?
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
- Final Thoughts
Why you'll love low carb pumpkin spice scones
- You get the same cozy spice with fewer carbs, more fiber, and a boost of protein.
- Unlike the 40 - 60 grams of carbs you'll often find in a coffee shop scone, these low carb pumpkin spice scones are higher in protein 12g, rich in fiber 4g, and designed to fit into a low-carb lifestyle with only 9g of carbs per scone (glaze included)
- Pumpkin spice flavor in every bite: warm, cozy spices without being overly sweet.
- Low carb and gluten free: made with almond flour and sugar-free sweeteners for the best low-carb and gluten-free pumpkin scones.
- High protein boost: these protein powder scones have the added protein, making them more filling than traditional scones.
Ingredients You'll Need
- Almond flour: the base flour; keeps it low carb and adds a naturally tender, nutty texture.
- Brown sweetener: gives depth of flavor, similar to brown sugar, and adds moisture.
- Pumpkin pie spice: the classic fall flavor blend.
- Ground cloves: a strong spice; a little goes a long way for warmth and richness.
- Low Carb Vanilla protein powder: boosts protein and helps bind the almond flour; don't overdo it, or scones can get dry.
- Pumpkin puree: gives natural sweetness, moisture, and pumpkin flavor.
- Baking powder, salt, unsalted butter, heavy whipping cream, egg and Greek yogurt
Pro tip: Balance almond flour with just one scoop of protein powder for the best structure and moisture in these pumpkin spice protein scones.
* See the recipe card for a complete list of ingredients and measurements.
More low carb scone recipes
Step by step instructions
How to make low carb pumpkin spice scones
- Step 1: Mix the dry ingredients with the butter.
- Step 2: Mix the wet ingredients.
- Step 3: Combine wet and dry, shape into a circle, cut into triangles, bake.
- Step 4: Let cool and drizzle with the glaze.
Recipe Tips
- Keep butter cold - Cold, shredded butter is key for a tender, bakery-style texture.
- Don't overmix - Stir until just combined; overworking can make the scones tough.
- Too dry? - Add a splash of cream to bring the dough together.
- Too wet? - Sprinkle in a little extra almond flour until the dough holds shape.
Variations
- Nut-free swap: Use sunflower seed flour instead of almond flour.
- Savory pumpkin spice: Reduce sweetener, add cheese or herbs for a savory low carb pumpkin scone twist.
- Mini scones or muffins: Shape smaller triangles or bake in a muffin tin for bite-sized portions.
- Add-ins: Fold in chopped pecans, sugar-free chocolate chips, or pumpkin seeds.
Storage
- Room temperature: These sugar free pumpkin scones are best enjoyed fresh, but can sit covered on the counter for up to 24 hours.
- Refrigerator: Store in an airtight container for 4-5 days. Let it come to room temperature or warm gently before serving.
- Freezer (un-glazed): Freeze baked scones without glaze in a single layer, then transfer to a freezer bag. They'll keep for up to 2 months.
- Reheating: Thaw at room temperature, then warm in the oven at 300°F for 8-10 minutes or microwave for 20-30 seconds.
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Frequently Asked Questions
Each scone with the glaze contains roughly 5g net carbs.
Yes. Swap the almond flour with sunflower seed flour for a nut-free option. The texture will be slightly different, but still tender.
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Recipe Card
Low Carb Pumpkin Spice Scones (High Protein, Gluten Free)
Instructional Recipe Video
Ingredients
- 2.25 cup almond flour
- ⅓ cup brown sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 1 scoop low carb vanilla protein powder - Get 15% OFF 3 tbsp
- ¼ cup unsalted butter
- ¼ cup Heavy Whipping Cream 35%
- 1 large egg
- ½ cup pumpkin puree
Glaze
- ½ cup powdered sweetener sugar substitute
- 3 tablespoon greek yogurt 2%
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon Heavy Whipping Cream 35%
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, brown sweetener, baking powder, salt, pumpkin pie spice, ground cloves, and protein powder.
- Add the butter. Work in the cold shredded butter with your hands until the mixture resembles coarse crumbs with pea-sized bits.
- Combine the wet ingredients. In a small bowl, whisk the heavy cream, egg, and pumpkin puree. Pour into the dry mixture and stir until a dough forms.
- Transfer dough to the prepared baking sheet. Shape into a circle about ¼ inch thick, then cut into 8 equal triangles. Gently separate them so they don't touch while baking.
- Bake for 35-40 minutes, or until golden and firm in the center. Let scones cool completely before glazing.
- Make the glaze. Whisk together sweetener, Greek yogurt, pumpkin pie spice, and heavy cream until smooth. Adjust with a drop more cream if needed.
- Drizzle glaze over cooled scones and enjoy.
Notes
- Keep the butter cold and shredded for a tender, crumbly texture.
- For best freezing results, store unglazed and drizzle with fresh glaze after thawing.
- Add a few drops of cream if the glaze feels too thick, or a pinch more sweetener if it's too thin.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Final Thoughts
If you've been craving a cozy pumpkin spice treat but want something lighter than the coffee shop version, these low carb pumpkin scones are the perfect answer. Made with almond flour and protein powder, they're a simple pumpkin puree dessert recipe that doubles as a filling breakfast or snack.
Whether you call them pumpkin spice protein scones, gluten free pumpkin scones, or even sugar free pumpkin scones, the end result is the same: a tender pastry with a drizzle of sugar free glaze for scones that tastes like fall in every bite.
They're an easy low carb scone recipe you can enjoy fresh out of the oven, as a quick pumpkin breakfast idea, or even pulled from the freezer for later since they're truly a freezer-friendly pumpkin scone. If you love baking seasonally, this is one of those healthy fall baking recipes that never goes out of style.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Perfectly spiced, tender, and topped with a sugar-free glaze—my new favorite fall scone!