Low Carb Pumpkin Spice Scones (High Protein, Gluten Free)
Low carb pumpkin spice scones that are high protein and gluten free. Tender, spiced, and finished with a sugar-free glaze for cozy fall flavor.
Servings: 8 scones
Calories: 288kcal
Cost: $8
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 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.
Video
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.
Nutrition
Calories: 288kcal | Carbohydrates: 9g | Protein: 12g | Fat: 25g | Fiber: 4g | Sugar: 2g
