These keto pumpkin cranberry scones have 5 grams of net carbs per large scone and taste amazing! They are a perfect fall indulgence.
I’m so excited to share this delicious recipe with you! I’ve been following a ketogenic diet since January 1, 2018 and am passionate about the health benefits I’ve gained so far (and the weight I’ve lost)! You can learn more about my journey on keto here. One of the things I love the most is not being addicted to carbs any longer. The only time I find myself really craving carbs is once a month when I’m PMS’ing. To keep me on track and in ketosis, I sometimes choose to give into my craving by whipping up some low-carb scones. I freeze the scones and just defrost one when I’m having a rough day. I think they taste just as good as the real deal!
Before I share the recipe, please note this disclaimer. This recipe is NOT gluten free or dairy free and is meant to be a rare treat and not a dietary staple. Yes indeed, your daily carbs on keto should come from vegetables and your focus should be on healthy fats and proteins. In this recipe, I use CarbQuick Baking Mix (found on Amazon) to make these scones. Eating CarbQuick has never kicked me out of ketosis, but I’ve read on forums that some have had difficulty with it. And yes, there are healthier keto baking ingredient options such as coconut flour and almond flour, but again–rare treat! I share a screenshot of the scones’ macros at the end of the post and fiber is not shown. Each scone has 5 grams of net carbs when fiber is accounted for.
Okay, now that we have the disclaimers out of the way, let’s get to it!
Keto Pumpkin Cranberry Scones
INGREDIENTS (linked in blue with affiliate links):
- 2 cups Carbquik
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/4 cup firm butter
- 1/4 cup heavy cream
- 3/4 cup 100% pumpkin
- 1 egg, beaten
- 1 tsp vanilla
- 15 drops EZSweetz (or any granular or liquid substitute equal to a heaping 1/3 cup sugar)
- 1/4 cup unsweetened dried cranberries
- 1/4 cup pecans, chopped coarsely
DIRECTIONS:
1. Mix together Carbquick and spices. Cut butter into Carbquik using a pastry blender or knife.
2. In a separate bowl, mix egg, pumpkin, heavy cream, vanilla, and sugar substitute. Add to dry mixture, and mix until well blended.
3. Fold in cranberries and pecans.
4. Place dough in freezer and chill for 10-15 minutes.
5. Turn chilled dough out onto floured surface and shape into a circle. Cut into 8 even triangles.
6. Place on parchment lined cookie sheet and brush with heavy cream if desired (optional).
7. Bake for 10-12 minutes at 400•.
These scones are delicious on their own, but feel free to top with butter, cream cheese, or whipped cream!
These pumpkin cranberry scones will make your entire home smell heavenly and put you in a cozy fall mood! I love eating one with a large mug of coffee, and pretending it’s not still 90• outside! 😉
Thanks for stopping by and checking out my recipe! I think you’ll love it!
Ingredients
- 2 cups Carbquik
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/4 cup firm butter
- 1/4 cup heavy cream
- 3/4 cup 100% pumpkin
- 1 egg, beaten
- 1 tsp vanilla
- 15 drops EZSweetz (or any granular or liquid substitute equal to a heaping 1/3 cup sugar)
- 1/4 cup unsweetened dried cranberries
- 1/4 cup pecans, chopped coarsely
Instructions
- Mix together Carbquick and spices. Cut butter into Carbquik using a pastry blender or knife.
- In a separate bowl, mix egg, pumpkin, heavy cream, vanilla, and sugar substitute. Add to dry mixture, and mix until well blended.
- Fold in cranberries and pecans.
- Place dough in freezer and chill for 10-15 minutes.
- Turn chilled dough out onto floured surface and shape into a circle. Cut into 8 even triangles.
- Place on parchment lined cookie sheet and brush with heavy cream if desired (optional).
- Bake for 10-12 minutes at 400•.
For more pumpkin treats, check out this amazing collection of pumpkin recipes from my fellow Tastes of the Season participants!
Pumpkin Snack Cake with Cream Cheese Frosting by Ella Claire | Pumpkin Pie Baklava by A Burst of Beautiful | Keto Pumpkin Cranberry Scones by Home Stories A to Z | Baked Pumpkin Donuts by Boxwood Avenue | Nutella Pumpkin Spice Croissants by Craftberry Bush
Pumpkin Spice Butter by Tidy Mom | Pumpkin Peach Smoothie by Nesting with Grace | Orange Pumpkin Pie by So Much Better with Age | Pumpkin Sugar Cookies by Zevy Joy | Pumpkin Spiced Rooibos Latte by Farmhouse on Boone
Pumpkin Bread Pudding by Love Grows Wild | Mini GF + Keto Pumpkin Cheesecakes by The Chronicles of Home | Pumpkin Spice Cranberry Muffins by Anderson + Grant | Pumpkin Butter Goat Cheese & Bacon Appetizer by Nest of Posies | GF Pumpkin Muffins by Maison de Pax
Pumpkin Whoopie Pies by Inspired by Charm | Pumpkin Fettuccine Alfredo by Town and Country Living | Pumpkin Custard by My Sweet Savannah | Mini Pumpkin Pies by Nina Hendrick Design Co. | Pumpkin Spice Waffle Recipe + Dessert Bar by Summer Adams
Jennifer Main says
I am 67 and I have never heard of Keto anything. The scones recipe is my only intro into this diet???
Danielle says
Beth, these look amazing. We started keto in March and were a little relaxed about it this summer but want to get back to it. xx Can’t wait to try these.
Summer Adams says
I need to get back on Keto! These look amazing! Thanks for sharing, Beth! xoxo
Beth says
Thanks Summer! Keto has worked so well for me!
Jamie says
I did the Keto diet earlier this year, I wish I had this recipe then! Looks delish, Beth.
Hugs, Jamie
Beth says
Thanks Jamie! I really love eating a ketogenic diet! It works really well for me.
chloe | boxwood avenue says
I love all of the keto recipes in this round of our hop! So much inspiration!
Beth says
Thanks for stopping by Chloe!