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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OMG – these are delicious!! I feel like these definitely taste better than their high-carb counterpart.
Made these exactly according to your recipe and they are FANTASTIC!!!!!
Forgot to give a rating and def want to!!
LOVE THESE!! Question: How do you store them?
I just kept mine on the counter for 3 days but any longer and they should be refrigerated.
These are wonderful!! I had a craving for a little sweet and this more than satisfied! Thanks for the great recipes!
OMG!! These were PURE heaven!! Not only did they taste amazing but were SO simple
to make! You make the Keto lifestyle so effortless with your fabulous resipes!
Thank you, thank you, thank you!
P.S. My family does NOT do Keto but gobble up all my food faster than I can make it!
I am so happy to hear that!
Hey, I am getting ready to make these beauties for the first time and I can’t wait to try them. I am a very faithful Starbucks customer because of their Chai Tea Latte. But, their baked goods are also a huge source of temptation. I was diagnosed diabetic T2 about 2 years ago, so, finding good tasting substitutes that can take the place of my favorite carbs is a must. I actually live in Japan, and, if you can believe it, the pastry case here is even more delectable. Most items have less sugar but still…so I don’t indulge very often. Also their wraps and sandwiches are way better than those in the USA and healthier too. Did I mention the puddings? Or the Sakura flavored items in the spring? Or the Green Tea Mattcha items. Oh my! Plus the Japanese service goes beyond anything you’ve ever experienced. You should definitely visit!
So I just pulled these out of the oven and the aroma in my kitchen is heavenly! Added the glaze and some chopped pecans on top. Mmmmmm. I took a photo but can’t seem to upload it. Thanks Carolyn for creating this recipe!
Just made these but without the glaze. We put butter on the warm scones instead- delicious!!!
Can I sub with coconut milk? I cut out dairy too.
Yes, that should work.
I ran out of heavy cream so I used almond milk and it worked ok.
I have made these 3 times now. We LOVE them! You’d never know they are low carb.
Is it possible to sub the THM baking blend, if so how much, or are these best with almond flour?
I love pecan and maple together, but have never made scones.
Probably but I am not sure of the amounts and it will be more dry.
Theses are delicious!! I have disappointed in so many low carb recipe results, but these did not disappoint! I have been searching for a low carb breakfast treat and so happy to find these. Thank you.
This is my favorite scone recipe of all time! I make them quite often. So easy to make, too!
Mmmmm, Starbucks. I used to love their cinnamon scones. Of course I stopped eating their bakery items a couple of years ago, but even before that I could rarely find my favorite.
Do you use mobile order and pay now? Sooooo convenient!
I missed this recipe first time around, but it’s going on my “to make” list.
This one has been around forever and I should have updated it sooner. it’s a good one!
How are you getting your net carb count? I used Bobs Almond flour and Anthony’s erithrytol and with those two ingredients alone I’m up to almost 14 carbs per scone with only 3 gram is fiber??? Help
It’s because you are counting the erythritol, which…while it technically HAS carbs, they don’t affect blood glucose at all so should be discounted.
These are so delicious!! I was recently dx with diabetes and controlling it with diet. Had a craving for something like this and I had your recipe saved and made them today. They are just perfect! I subbed THM gentle sweet as the sweetener, and only needed about half the glaze. Like you mentioned, the glaze didn’t set as pretty as yours pictured, but they still looked and tasted delicious. Thank you for a great recipe!!
So glad you liked them!