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:
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, combine the almond flour, Swerve Sweetener, baking powder, and salt. Stir until well combined.
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Add the toasted chopped pecans to the dry ingredients and mix well.
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In a separate bowl, whisk together the egg, melted butter, heavy cream, and maple extract.
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Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but hold together.
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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.
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Cut the dough into 8 wedges and place them on the prepared baking sheet.
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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.
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Let the scones cool for a few minutes before glazing.
For the glaze:
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In a small bowl, whisk together the powdered Swerve Sweetener, heavy cream, and maple extract until smooth.
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If the glaze is too thick, add a small amount of water, one teaspoon at a time, until you reach your desired consistency.
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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
