Bake Believe’s Chocolate Chip Pumpkin Spice Scones (Keto Friendly)

Yield: 10-12 scones

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Cooling Time: 20 minutes
  • Total Time: 52 minutes


  • 1 ¼ cup almond flour
  • 1 cup arrowroot flour or substitute and increase almond flour to 1 1/2 cups total to make keto friendly
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon stevia
  • ½ cup butter, divided
  • ¼ cup milk
  • ½ cup pumpkin puree
  • 1 egg
  • 1 cup Bake Believe® Semi-Sweet Chocolate Baking Chips


  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper or a silpat. Set aside
  3. In a food processor, pulse together almond flour, arrowroot flour, coconut flour, baking powder, salt, pumpkin pie spice, and stevia until combined
  4. Dice 6 Tbsp of butter then add to the mixture and pulse until just crumbly and no large butter chunks remain. Melt remaining 2 Tbsp of butter and set aside.
  5. In a large mixing bowl, whisk together milk, pumpkin puree, and egg. Add almond flour mixture and stir with a rubber spatula until just combined. Add semi-sweet chocolate baking chips and fold to incorporate.
  6. Drop dough 1/4 cup at a time on to the prepared baking sheet to make 10-12 scones. Brush tops with melted butter.
  7. Transfer baking sheet to oven and bake 20-22 minutes, until golden brown and cracked.
  8. Remove scones and carefully transfer to a wire cooling rack. Cool 15-20 minutes then enjoy.