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 ⅓ cup to ½ 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 almond flour
- ¼ cup Swerve Sweetener
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans toasted
- 1 large egg
- ¼ cup butter melted
- 2 tablespoon heavy cream
- 1 teaspoon maple extract
Glaze:
- 6 tablespoon powdered Swerve Sweetener
- 2 tablespoon heavy cream
- 1 teaspoon 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.
Kate says
So yummy! Husband made from scratch buttermilk biscuits and all I wanted was one with butter and honey. So I made these instead! They’re a tiny bit cakey for a scone, but that’s just the nature of nut flours; and not at all unwelcome, especially with a cup of tea.
I was uncertain if they would hold together because while forming and separating the dough it was very fragile and crumbly. But they turned out great!
I iced after cooking completely, and the oven was still a little warm from an hour or so before. So I popped them in the oven for a while, and it dried out/set the icing beautifully.
If you don’t mind a question, would these freeze okay with the icing? Or would the icing get all gooey when defrosting? Any tips on this? Thank you!
Carolyn says
Not sure how the icing would fare but it’s worth a shot!
Beth says
I know this is an older post but have 2 questions. I substituted 1/2 Allulose for the Swerve as I cannot stand the cooling effect I get when I eat the pure Swerve in baked goods. My dough was pretty moist and my scones came out very moist and cakelike not scone like. They barely held together. The flavor was amazing and I want to make them again but not sure if the Allulose is what is causing the problem. If it is that should I add coconut flour or some other agent to make them a little drier and more scone like. Or is there some other sweetener mix I could use to cut the Swerve effect. I have xylitol, pure sucralose( probably too little volume), Swerve, and Sukrin Gold at home. Thanks.
Carolyn says
Yup, it’s the allulose. Sorry but it just doesn’t bake the same way and it makes baked goods hard to cook through. Not sure how to correct for that.
Beth says
Thanks. I figured that was the issue. I guess I will just have to have cakey scones. Love your recipes and plan on making these again today. May have to freeze some as they are very addictive and one inevitably leads to 2.
MICHAEL A SCHWARZ says
Just made this for the first time. This is one of the best keto recipes I have ever made, and the most successful baked good I have tried so for (in being recognizably close to the high carb thing it is replacing). I have invented my own recipes for cheesecake, crème brulée, and ice cream that all fool people into thinking they are eating high carb. But this is the first scone/muffin/cookie type thing that has done that. There are many tasty ones, but they are not like what they replace.
I made one substitution, which is I used allulose instead of granular Swerve in the scone. Otherwise I followed directions. I had to chill the dough before I could section and move it. That may be because of my sweetener substitution.
One general.comment. I wish all baking recipes included weights instead of volume measures. Almond flour is like brown sugar in how much it could be packed, and I don’t know if you (or any other keto bakers) spoon it in, scoop and scrape, or pack it down. Can you enlighten me on that?
No matter what, this is a great recipe I will make often!
Carolyn says
You need a copy of my baking book. 🙂 https://amzn.to/2n0XQWf In it, you will not only learn what weights to use but also how to read a recipe properly. Basically, unless it says “packed”, you never ever pack. You always scoop and level.
Amy says
I have made these so many times. With and without nuts, orange extract flavored, with Lily’s chocolate chips. The dough is so tender and not like other almond flour baked things. Simply delicious! Thank you for sharing!!
Carolyn says
So glad you like them!
Robin H says
Have you tried to make these with pecan flour by chance?
Carolyn says
Funny you should ask.. I have, as a “for two” recipe for a cookbook I hope to release in the spring. It definitely makes them darker and more rustic looking.
Katie Dare says
Just when I was about to give up on all Keto baked goods, I tried this recipe! I MEAN WOW! These are so amazing, I can’t even! I think I need to order your cookbook NOW!
Thank you for restoring my faith in baked Keto goods!
Carolyn says
Thanks, Katie. Glad I won you over! 🙂
Beth says
Goodness gracious, these are AMAZING! Pretty sure only 1 of them is a serving, but it’s hard to stop there! I also used Lakanto powdered sweetener, since that’s what I had on hand, and the results were DELISH!
This is my first recipe of yours to try, but wow, we’re off to a great start!
Carolyn says
So glad to hear it, Beth!
sue griffore says
I have made these many times They are very good. I have noticed something in them is hot. Do you think I am getting a reaction from the maple extract? I use confectioner Swerve. I have not picked the heat from other Swerve recipes. What brand of extract do you use? Any suggestions? thanks
Carolyn says
Huh! You mean hot as in a spicy feeling in your mouth? That’s fascinating and no one else has ever noted that. I use Frontier maple extract.
Katie Parsoneault says
This recipe is delightful! For variety, I switched up the sweetener to use 1/8 cup Swerve Brown, 1 Tbsp. NuNatural Tagatose, and 1 Tbsp. Swerve Confectioner’s. This totals to the 1/4 cup but cuts the cooling factor; the Swerve Brown gives a lovely richness. Also skipped the maple extract in the dough, saving it for the glaze, but added 1 tsp. Cinnamon and 1 tsp. Cardamom for a beautiful flavr combination. The maple in the glaze sets off the spices in the scone to perfection.
Tagatose acts like a sugar alcohol but it caramelizes like sugar, and helps baked goods brown. It is 92 percent as sweet as sugar, and safe for keto and diabetic use. I’ve started combining it with Swerve and really like the effect. I know Sukrin is also marketing a sweetener that incorporates tagatose; buy it as a single-ingredient sweetener from NuNaturals as well.
Many thanks, Carolyn and everyone, for the recipes and the adventures! Going on six years of low-carb/keto and this blog has made that So. Much. Better.
sue says
I have made these many times. They are very good. I am having issues with the icing. It seems to have almost a hot after taste. Any thoughts if that might be the Swerve or the Maple Extract? Have you had any luck with a different sweetener? The cake part is very good…….love maple!!! thank you!
Carolyn says
I’m sorry, I’ve never experienced that. You could try a different sweetener or maple extract.
Jasmine says
Another winner! I’ve spent the week making various recipes from here, and so far they are ALL fantastic. I followed the instructions exactly. I cannot believe how great the texture is. You can easily serve these to guests and they won’t know these scones are actually a healthy food. I baked for 20 minutes as 320 F on Convection Bake.
Jewel says
Thank you, Carolyn. I’ll give Swerve a try.
Jewel says
Ok, these were pretty darn good! I only used half of the glaze and it was plenty. I cooked it on parchment paper on a baking stone.
I am new to Keto and trying out sweeteners. I only had Sukrin on hand, and it was my first time trying it in baked goods. I’m not sure I like it. It left a cool taste. But that a sweetener issue, not a recipe issue.
I’m glad to have found something that I can nibble on with my coffee. This is a keeper recipe! Thanks so much!
Carolyn says
Thanks. The cooling sensation comes from the erythritol in the sweetener. Try Swerve (also mostly erythritol but I don’t experience any cooling with it).
Annie says
OMG! This is soooo good! I halved the Swerve, used heavy coconut cream, didn’t make the glaze and ate them hot out of the oven with butter on top. My only problem will be to keep my husband from eating all of them in 1 sitting. I’ll be looking at your website for more yummy recipes. Thanks!
Carolyn says
So glad you like them!
Zee says
I made these this morning and they were fantastic! Keep up the great work.
Susan says
Hi. Can you use heavy whipping cream instead of heavy cream?
Thx
Carolyn says
That’s what heavy cream is.
Kathleen Christen says
I just made these and they smell amazing! Can’t wait to taste one! Quesyion: How do you store them?
Thank you Carolyn!
Carolyn says
I store them on the counter for up to 4 days. After that, the fridge.
Kathleen says
My first batch in the oven now, the dough seemed pretty wet so i could not separate them. Confirmed using extra fine almond flour. Baked for 18 min then i was able to separate them a bit and put back in oven to brown all over. First time using almond flour, is the wetness usual? Ps, scones smelling great!
Carolyn says
They definitely should not be too wet to separate. In fact, they should be quite dry. What brand of almond flour and what sweetener did you use?
Craig says
Carolyn,
Thank you for this website and the recipes. My wife and I started Keto around April and have lost lots of weight doing do. So far I started with your low carb pecan pie cheesecake and I’ve made it 3 times so far. So good. The last time I used a about a 1/3 less Swerve and it was still very good.
This time I found this recipe and my wife loves scones from Starbucks as well. While this isn’t exactly the same, it is very good. My second favorite to the cheesecake.
I think I’m going to try the Tagalong bars next as those are my favorite real cookie.
Carolyn says
Thanks so much, Craig. Congrats on your weight loss!
Amy Webb says
I have some Lakanto confectioners sweetener. Do you have any experience with this product? I also have some of their maple syrup. Ok to use in scones?
Carolyn says
The maple syrup will not give you the maple flavor for these scones, it’s much too mild. But the sweetener will work fine in the scones and glaze. Do get some maple extract if you want real maple flavor.