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!
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!
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
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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
- 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.
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.
More keto maple flavored recipes
- Keto Oatmeal
- Maple “Oatmeal” Breakfast Cookies
- No Churn Maple Walnut Ice Cream
- Keto Maple Walnut Biscotti
- Maple Bacon Donuts
Maple Pecan Keto Scones Recipe
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
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.
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This was my first time ever making scones. I always thought they were hard to make. I had no idea it was this simple! Thank you for sharing the recipe. They are delicious. The only thing I did differently was to use 3 tablespoons of oat fiber and 3 tablespoons less of almond flour to lower the net carb count.
Can I print this recipe so I can lay it on the counter the first time I make it? Don’t see a Print button.
Just wondering if anyone has tried combining almond flour and coconut flour? Almond flour has just gotten sooo expensive and coconut flour is very affordable…
Tried this recipe tonight they were good. The icing was a bit too sweet for me (still can’t believe they are low carb) and my husband loved them. So far they are the only thing I’ve made low carb that he likes.
made these today! they are so good! i used splenda, i added 1/4 cup chopped dried blueberries. love them. they are now on my permanent low carb list of recipes.
thanks so much, Linda
I just made these and they are fantastic. I think they’re my new favorite although your chocolate chip cheesecake bars are hard to beat!
Delicious. I followed the recipe exactly. I immediately froze half of them for later with the icing on. Stick in the freezer with no covering till “hard” than layered them between parchment paper and in to a freezer proof container in the freezer. They are just as good. Reminded me of the heavy cream and butter and refined sugar version I made in a past life.
I LOVE Starbucks maple scones! Which granulated erythritol did you use? I only have the powdered Swerve; wondering if that would work for the scones as well as the glaze? x
You could probably get away with the powdered Swerve in the scones.
I made these today and they are really good. I didn’t use the glaze but they were still yummy. Will make again for sure. Can’t wait to try the other flavors as well.
I made the gingerbread scones a couple days ago added some macadamia nuts to them. So good!!! I think you have perfected the scone recipes. I will be making them all between now and Christmas! delicious!
Oooo, good call on the macadamias!
Just new to low carb. This is day 14 so though I’d treat myself with these yummy scones. I couldn’t find almond flour so used ground almonds from the home baking section. Is that the same. Just eating one now for breakie snd oh my god I’m in heaven. After 2 weeks of no biscuits, bread, cake these really hit the spot. Thanks so much.
It depends on how finely ground the almonds were, but as long as the scones worked and taste good, I’d say you are all set!
They taste so good I’m feeling guilty about eating it.
I made these yesterday and they were hard to resist. I did resist them because I’m not eating nuts right now, but my company loved them and didn’t know they were sugar free til I told them. They both raved how good they were. I’ll be making another batch in about 10 days!!
So glad they were a hit!
I have also made several of your recipes. Thank you so much for your hard work. I craved these maple scones over the weekend, after making them for my husband last week. They are absolutely delicious. It’s wonderful to find gf, sf recipes that actually taste good. My second batch are in the oven smelling up my home. Thank you thank you thank you!
You’re welcome!
Off…the…charts. Just made them and it’s 102 degrees outside right now. Didn’t care I had to heat up my kitchen cuz I just needed these. Carolyn I’ve made about 10 of your recipes since discovering you a couple of months ago. All are great. These are so so so very good. Doubling the recipe next time so I can have plenty on hand in freezer for treats. Please don’t stop your experimenting. Grasshopper pie is next on my bake list.
Glad to hear it, Anne. And no worries, I am not stopping any time soon!
I made these yesterday, they taste awesome. Im not real worried about sugar so I added a handful of dried cranberries. They were a bit crumbly, what can I add as a binder? I also baked them longer because I like them dry. These were just excellent! Thank you.
Did you use almond meal or almond flour? If almond meal (not as finely ground) that could make them more crumbly, as could the extra baking time.
Looks delish! I have a nut allergy, so can’t use almond flour…is there a substitute you would recommend? Thanks!
I am sorry, but these are based on almond flour and there is not a great substitution. YOu might want to google coconut flour scones to see if you can find a similar recipe and then you can add in the maple flavouring.