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5 from 2 votes

Keto Pumpkin Scones

Paleo Grain Free Keto Pumpkin Scones that will remind you of Starbuck's famous scones
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Cuisine: American
Keyword: keto, grain free
Servings: 8 Scones
Calories: 214kcal
Author: Angela Roberts


Vanilla Glaze

Optional Maple Glaze (see recipe here.) Substitute confectioner's with Swerve Confectioner's Sweetener.


    • Cut butter into pea sized pieces, place in freezer.
    • Preheat oven to 350 degrees F.
    • Measure all dry ingredients. Mix together well.
    • Add butter mixing in with your hands, as you would with biscuits.
    • Add in pumpkin puree.
    • Beat egg whites until fluffy.
    • Form into two discs. Cover with plastic and refrigerate.
    • Bake on a baking sheet with parchment paper.
    • Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
    • Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
    • Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.

    Vanilla Glaze

    • Mix milk (or water) with confectioner's sweetener with vanilla until smooth.
    • Drizzle over cooled scones.


    16 biscuits at 4 net carbs each


    Serving: 1of 16 | Calories: 214kcal | Carbohydrates: 8g | Protein: 12g | Fat: 15g | Fiber: 4g