4.90 from 76 votes

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Keto Maple Pecan Scones

Name: Maple Pecan Keto Scones Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups almond flour; 1/4 cup Swerve Sweetener; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup chopped pecans (toasted); 1 large egg; 1/4 cup butter (melted); 2 tbsp heavy cream; 1 tsp maple extract; 6 tbsp powdered Swerve Sweetener; 2 tbsp heavy cream; 1 tsp maple extract; Water if needed

ByCarolyn Ketchum Updated onJuly 18, 2025

222 Comments

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These are the original Keto Maple Pecan Scones. Accept no substitutes! These sweet and tender maple-scented treats are my favorite keto Starbucks copycat recipe. Just as good and a whole lot healthier!

Recipe Print

Close up shot of a Keto Maple Pecan Scone on a white plate with a cup of coffee just behind.

Once upon a time, I worshiped at the altar of Starbucks. I liked their coffee well enough, but what I was really after were the baked goods.

I discovered their maple pecan scones back when I was at university and it was love at first bite. Mind you, they were so darn sweet, I could only have a few bites at a time. But they went so well with a cup of black coffee!

Of course, I don’t go near such sugary treats anymore. Instead, I make my own versions that are far healthier. I created this recipe for Keto Maple Pecan Scones way back in 2012 and I love them just as much as I ever did.

I have many other Starbucks knockoff recipes, such as Keto Frappuccinos and Keto Cranberry Bliss Bars. But these scones were the very first and I really do believe that they rival the real deal!

A hand sprinkling chopped pecans over maple pecan scones.

Why you will love this recipe

Scones have long been one of my favorite coffee shop treats and perfecting them in a keto friendly fashion was imperative to me. These maple pecan scones truly have that perfect tender consistency.

They’re also easy to make, and take only about 35 minutes start to finish. And the sweet maple cream glaze makes them absolutely delectable. They really do taste just like the ones from Starbucks.

And yet far healthier! The famed coffee shop version weigh in at 440 calories and a whopping 59g of carbs. Whereas my keto scones have only 297 calories and 7.5g of carbs.

Also be sure to check out my blueberry keto scones. It’s a great base recipe for other flavors.

Ingredients you need

Top down image of the ingredients for Keto Maple Pecan Scones.

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Almond flour: These are almond flour scones and I don’t recommend trying to replace it with coconut flour. They simply won’t have the right consistency.
Swerve Sweetener: You will need both granular and confectioner’s style for this recipe. BochaSweet may also work but allulose will likely brown too quickly and make them too soft.
Toasted pecans: You can often buy pecans already toasted, or you can toast them yourself in a 350ºF oven for about 8 minutes. Keep your eye on them so that they don’t burn!
Maple flavor: This is a fantastic product for maple lovers! We can’t use real maple syrup, but a little bit of maple extract gives you the right flavor for keto baked goods. I really like the Frontier brand.
Egg: Large eggs are standard for baking
Baking staples: Eggs, butter, heavy cream, baking powder, salt.

Step by step directions

A collage of 4 images showing the steps for making Maple Pecan Scones.

Whisk together the almond flour, sweetener, baking powder, and salt in a large bowl, then stir in the chopped pecans. Add the egg, butter, cream, and maple extract, and stir until dough comes together.
Turn the dough out onto the prepared baking sheet and shape by hand into a circle about 7 or 8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
Bake 18 to 25 minutes, or until the scones are firm and lightly browned. Remove from the oven and let cool on the pan.
In a small bowl, whisk together the powdered sweetener, maple extract and heavy cream until smooth. Add a little water to thin the glaze, if needed. Spread or drizzle over the cooled scones and let set.

Two keto almond flour scones on a white plate over a plaid napkin.

Expert Tips

Make sure you are using finely ground almond flour, to give the scones the best consistency. Trust me, it makes a big difference! But don’t use defatted almond flour, which is very powdery and dry.

The scones themselves aren’t overly sweet, because the glaze adds quite a bit of sweetness. If you want to skip the glaze, I recommend using 1/3 cup to 1/2 cup sweetener in the scones themselves.

Maple extract isn’t sold in too many regular grocery stores, although you can find it in a few. Try to get natural maple flavor, as the artificial version really doesn’t compare. I usually order mine from Amazon.

Dairy-free Option: Use coconut oil or avocado oil in the scones, and replace the heavy whipping cream with coconut cream.

A table scene with keto maple pecan scones in front and orange flowers in a vase.

More keto maple flavored recipes

4.90 from 76 votes

Maple Pecan Keto Scones Recipe

Created by: Carolyn

Servings: scones

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

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 (1) egg
1/4 cup (56.75 g) butter, melted
2 tbsp heavy cream
1 tsp maple extract

Glaze:

6 tbsp powdered Swerve Sweetener
2 tbsp heavy cream
1 tsp maple extract
Water if needed

Instructions

Scones

Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a silicone mat and lightly dust with almond flour.
Whisk together the almond flour, sweetener, baking powder, and salt in a large bowl, then stir in the chopped pecans. Add the egg, butter, cream, and maple extract, and stir until dough comes together.
Turn the dough out onto the prepared baking sheet and shape by hand into a circle about 7 or 8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
Bake 18 to 25 minutes, or until the scones are firm and lightly browned. Remove from the oven and let cool on the pan.

Glaze

In a small bowl, whisk together the powdered sweetener, maple extract and heavy cream until smooth.
Add a little water to thin, if needed. Spread or drizzle over the cooled scones and let set.

Video

Notes

Storage Information:

Store the scones in a covered container on the counter for up to 4 days, or in the fridge for up to 10 days. They can also be frozen for several months. Be sure to wrap them up tightly to avoid freezer burn.

Nutrition

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Categories:

Gluten Free, Low Carb, Muffins & Scones,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

Carolyn Ketchum

I’m Carolyn, cookbook author, photographer, and unrepentant sweet tooth, I am devoted to creating delicious and innovative low carb recipes that don’t sacrifice on flavor. Keto has never been more delicious!

4.90 from 76 votes (9 ratings without comment)