Why You’ll Love This Recipe
Keto Maple Pecan Scones are a perfect treat for those following a ketogenic diet but still longing for the comforting flavors of traditional scones. The combination of almond flour and toasted pecans creates a satisfying texture, while the maple extract gives them that warm, fall-inspired flavor. The glaze adds an extra layer of sweetness, making these scones feel like a luxurious dessert, yet they’re completely sugar-free and low-carb. Whether you’re enjoying them with a hot cup of coffee or serving them at a gathering, these scones are a crowd-pleaser.
Ingredients
For the scones:
- 2 cups (220 g) almond flour
- 1/4 cup (45.5 g) Swerve Sweetener
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (54.5 g) chopped pecans, toasted
- 1 large egg
- 1/4 cup (56.75 g) butter, melted
- 2 tbsp heavy cream
- 1 tsp maple extract
For the glaze:
- 6 tbsp powdered Swerve Sweetener
- 2 tbsp heavy cream
- 1 tsp maple extract
- Water (if needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the scones:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, Swerve Sweetener, baking powder, and salt. Stir until well combined.
- Add the toasted chopped pecans to the dry ingredients and mix well.
- In a separate bowl, whisk together the egg, melted butter, heavy cream, and maple extract.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but hold together.
- Turn the dough out onto a lightly floured surface (using more almond flour if necessary) and gently press it into a circle about 1-inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.
- Let the scones cool for a few minutes before glazing.
For the glaze:
- In a small bowl, whisk together the powdered Swerve Sweetener, heavy cream, and maple extract until smooth.
- If the glaze is too thick, add a small amount of water, one teaspoon at a time, until you reach your desired consistency.
- Drizzle the glaze over the cooled scones, allowing it to set before serving.
Servings and timing
- Servings: This recipe makes about 8 scones.
- Prep time: 10 minutes
- Cook time: 18-20 minutes
- Total time: 30 minutes (including cooling time)
Variations
- Nuts: If you’re not a fan of pecans, you can use chopped walnuts or almonds as a substitute.
- Flavor boost: Add a pinch of cinnamon or nutmeg to the dough for extra warmth and depth of flavor.
- Glaze alternatives: Try using vanilla extract or even cinnamon extract for a twist in the glaze.
- Dried fruit: Add a handful of dried cranberries or sugar-free raisins to the dough for a fruity variation.
Storage/Reheating
Store leftover scones in an airtight container at room temperature for up to 3 days. If you prefer to keep them fresh for longer, store them in the refrigerator for up to a week. To reheat, place the scones in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.
FAQs
1. Can I use a different sweetener instead of Swerve?
Yes, you can substitute Swerve with other keto-friendly sweeteners like erythritol, monk fruit sweetener, or allulose, but the texture and sweetness may vary slightly.
2. Can I make these scones dairy-free?
Yes, you can make these scones dairy-free by using a dairy-free butter substitute and heavy cream alternative, such as coconut cream or almond milk.
3. How do I toast the pecans?
To toast the pecans, simply spread them out on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant. Keep an eye on them to avoid burning.
4. Can I freeze these scones?
Yes, you can freeze the scones before glazing. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag for up to 2-3 months. To thaw, leave them at room temperature for about 20 minutes, then drizzle with the glaze.
5. Can I make these scones without maple extract?
If you don’t have maple extract, you can use vanilla extract or another flavoring, but the maple flavor will be less pronounced.
6. Can I make these scones without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), though the texture may change slightly.
7. Can I make a larger batch of scones?
Absolutely! Just double or triple the ingredients, depending on how many scones you want to make. Adjust the baking time slightly if needed.
8. Can I use almond meal instead of almond flour?
Almond meal will work, but the scones may have a slightly different texture, as almond flour is finer than almond meal.
9. Can I use regular flour for these scones?
This recipe is designed to be low-carb and keto, so regular flour is not recommended. Using almond flour keeps the scones gluten-free and keto-friendly.
10. How should I store the glaze?
Store the glaze in an airtight container in the fridge for up to 5 days. Reheat it gently before using it if it thickens.
Conclusion
Keto Maple Pecan Scones are a perfect blend of sweet, nutty, and buttery flavors that make for a delightful low-carb treat. Whether enjoyed with a morning coffee or as a snack, these scones are a comforting way to indulge without breaking your keto goals. With their tender texture, crispy pecans, and maple glaze, these scones are sure to become a favorite in your keto baking repertoire!
Print
Keto Maple Pecan Scones
- Total Time: 30 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
These Keto Maple Pecan Scones are a delightful low-carb twist on the classic scone, offering a buttery, crumbly texture with the perfect balance of sweet maple flavor and toasted pecans. Topped with a sugar-free maple glaze, these keto-friendly scones make for an indulgent breakfast or snack that’s completely guilt-free, making them a must-try for anyone following a ketogenic diet.
Ingredients
For the scones:
2 cups (220 g) almond flour
1/4 cup (45.5 g) Swerve Sweetener
2 tsp baking powder
1/4 tsp (0.25 tsp) salt
1/2 cup (54.5 g) chopped pecans, toasted
1 large egg
1/4 cup (56.75 g) butter, melted
2 tbsp heavy cream
1 tsp maple extract
For the glaze:
6 tbsp powdered Swerve Sweetener
2 tbsp heavy cream
1 tsp maple extract
Water (if needed)
Instructions
For the scones:
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
-
In a large mixing bowl, combine the almond flour, Swerve Sweetener, baking powder, and salt. Stir until well combined.
-
Add the toasted chopped pecans to the dry ingredients and mix well.
-
In a separate bowl, whisk together the egg, melted butter, heavy cream, and maple extract.
-
Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but hold together.
-
Turn the dough out onto a lightly floured surface (using more almond flour if necessary) and gently press it into a circle about 1-inch thick.
-
Cut the dough into 8 wedges and place them on the prepared baking sheet.
-
Bake for 18-20 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.
-
Let the scones cool for a few minutes before glazing.
For the glaze:
-
In a small bowl, whisk together the powdered Swerve Sweetener, heavy cream, and maple extract until smooth.
-
If the glaze is too thick, add a small amount of water, one teaspoon at a time, until you reach your desired consistency.
-
Drizzle the glaze over the cooled scones, allowing it to set before serving.
Notes
Storage: Store leftover scones in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes.
Freezing: You can freeze the scones before glazing. Wrap them tightly in plastic wrap or foil and store them in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before glazing.
Dairy-Free Option: Use dairy-free butter and a non-dairy cream alternative to make this recipe dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Keto, Low-Carb, Breakfast
- Method: Baking
- Cuisine: American
