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
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Good tasting but I actually find that 1/8 recipe is a little larger than I want. It’s unusual for me to say this. Next time I’ll cut them a little smaller. Does indeed go well with coffee.
I times this recipe by 8! I do private keto cooking for a few clients and they just love these. I have decided to drastically cut down my use of erythritol. And I find substituting with a combination of xylitol and allulose works really well. But I’m challenged with the glaze. I can’t seem to get any other sweetener to keep that nice opaque color and shape. Everything seems to just turn clear like a shiny coating. Adds a nice little touch of sweetness but I really like the look of the glaze. If anybody has suggestions I’m open!
I don’t do Keto, so why am I here you ask, because I was looking for an almond flour scone recipe. 😊 I didn’t do any artificial sweetener. They taste awesome, but mine aren’t pretty like yours. I’m sure it’s because of the pan size I used. It did appear that your dough looked slightly different than mine and that’s because I weighed out my almond flour, google says 96 grams for one cup. You would get more than 96 grams if you scooped out one cup.
If you used sugar, it may have had an affect on the dough as well. When I measure out almond flour, without packing it, it usually comes to anywhere between 100 and 110g per cup.
OH MY GOSH!!!!! These are to die for!!!! My favorite yet… (after the chocolate cheesecake).
Made these on Sunday. Super easy and DELICIOUS!!!! You must try!
These came out perfect. I’m needing to lighten up my low carb recipes some so I did sub trim healthy mama baking blend instead of almond flour at 2/3 c baking blend to 1 cup almond flour ratio and the dough was till a bit dry so I added just a bit of water. The texture was spot on for a regular carb filled scone and it was the perfect amount of sweetness I can’t believe I haven’t tried these before you’re recipes are always a go to for me and never fail!
YUM, that is all I can say! I made a variety of scones and sent a tray of them to my best friend who was recently diagnosed as diabetic and kept a couple of each for myself.. Both she and her husband loved all the scones. Her hubby said his favourite was this and the peanut butter and chocolate scones.
These ALWAYS come out delicious. But my scones are always brown instead of light like in the picture. And the glaze is as well. Is that because I’m using imitation Maple? I haven’t bought Maple extract because it’s so expensive and hard to find in stores. Does this make a difference in the color outcome?
Hi Carolyn,
I don’t usually have heavy cream in my fridge. Could I use half n half or Greek yogurt in its place.
Thanks.
Y’all seriously need to make these! I’ve also made these with Swerve brown instead of granular, and they still turned out amazing! They are beautiful, too. I wish I could post pictures.
The scones themselves were delicious! Great flavor and texture 😋 But we wouldn’t do the glaze on them next time, it made them too sweet-tasting and the glaze ended up with a strong cooling effect. Definitely looking forward to trying more of your recipes!
I stumbled across you on YouTube and saw you make these scones. I’m new to keto baking and I had to try these. Congratulations! These scones are just plain great. My wife loves them too. Thank you!
So glad you enjoyed them!
HOLY CRAP! These were absolutely the bomb! They didn’t turn out as pretty as yours, but they tasted great. Even my husband said “WOW these taste like a regular scone”. Will defiantly make them again.
Thanks for a great recipe.
That’s so great to hear!
Hi. I am interested in learning to cook keto. I have Type 2 diabetes, so need to limit sugar. But I love baking, and would like to make your Maple Pecan Scones. However, I am now reading that erythritol may be linked to heart problems. What is your opinion, and what could I use in its place? Thank you.
Hi, you can read my thoughts here: https://www.facebook.com/AllDayIDreamAboutFood/posts/pfbid0xq5aqpdEVHNaJpK1zd1BkazJ6PgWgzQBorFSYS5ZQfpVaPze9ErCdghn9EfSvH1Ql
You could try allulose or BochaSweet. It will make the scones softer but they will still be delicious.
You are my Shero! You have made my life worth living🤣🥰
made these this morning. Let them cool while outside choring. Wonderful thing to come it to ! Bravo👏
I just love your recipes!!! I just made these this morning and they turned out perfectly! I have always been a fan of maple anything lol. Being from Canada originally, I decided to make mine with walnuts. Next time I will use pecans to compare. Thank you for all your amazing recipes and posts on FB!
I didn’t have maple flavoring so I used butter pecan flavor. They were absolutely delicious and so easy to make
These were so delicious and easy to make!
As always, you do all the had work for us. I love all your recipes and so does everyone that gets the chance to try them. All my friends and family loves my baking and it’s all because of you. Thanks Carolyn