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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Homerun once again! I love these scones!
My first time making scones, and it was easier than I thought it would be. Hubby thought I bought them at a fancy bakery. It’s delicious.
So great to hear!
OMG!! I have been searching for this exact recipe! I too remember the maple pecan scone of Starbucks old . These are much better! ♥️♥️♥️♥️♥️
Thank you thank you thank you !!
Is it possible to use ground pecans in place of some or all of the almond flour in the Maple Keto Pecan Scones?
All the best,
Janice H.
jl@hinkley.ca
Yes but a few things… it will make them more coarse, and it could make them a bit drier. Pecan flour or ground pecans has the skin on still, which changes the consistency.
I am a long follower of Carolyn, but this recipe just never came together for me. I checked the ingredients over and again and the dough never came together for me. I was able to squeeze it into some type of individual shape and baked half the recipe. They were tasty but fell apart. I added yet another egg and more heavy cream and water to the batch, and formed them, as well. They, too were tasty, and stayed together better, but just not right here. I am so disappointed! Have not had an unworkable recipe from the site until now. Yes, checking ingredients again. Followed them as written. Pouring rain outside. Air conditioned home. Help!!!???
So something definitely went wrong on your end. You either mismeasured or you’re using coconut flour. OR you use the defatted variety of almond flour which is really fine and powdery. You want the kind that is ground, blanched almonds. Can you please tell me the brand?
I have made this recipe many many times. As have many readers. So I am confident it works as written.
I made these using Pecan Flour (this has become my go-to flour since almond flour tends to bother me sometimes). They are in the oven now and I can hardly wait to have one with my coffee!
These are sooo good! I didn’t have any granular Swerve on hand so I used 1/8 c Pyure, and they turned out amazing! Thanks for making my day!
These a so delicious! I have been hesitant to make them for months because I hate wasting ingredients. They crisped up perfectly. I am about to make a blueberry batch shortly. Try these. You won’t be disappointed.
Glad you enjoyed them!
I love trying new recipes for “Sweet Sunday” breakfasts, so when I found this recipe waiting for me in my inbox this morning (& I had all the ingredients) of course, I had to try it out. A super easy recipe w/ a few basic ingredients, but there is nothing basic about these flavorful scones! My whole family loved them & I esp. loved dipping them in my morning coffee. And while they are sweet, the sweetest part is that my T1D son’s blood sugars never went over 100 after eating them. Thanks for yet another winner of a recipe, Carolyn!!
I’m delighted to hear it!
Carolyn, I just made these this morning. They are freakin’ delicious!!! Just enough maple flavor and sweetness. I should have made a double batch. Easy to make too. I baked these on a silicon mat and did cut them, but found it too hard to pull them apart without them “tearing” apart so I just made the cuts a bit thicker for some separation – that seemed to work. I did cook them the full 25 minutes for a crisper scone. Thank you for sharing this recipe!
Sounds like maybe your dough was a bit wet and perhaps needed a touch more flour?
Not sure Carolyn, but I have been enjoying one of these every day this week for breakfast with my coffee! The maple sugar glaze adds just the right amount of extra sweetness too. I think next batch (probably making these again this weekend LOL) I’ll use parchment paper instead of the silicone mat.
Just made these scones this morning and they are superb! They’re even better than the Starbucks version. Thank you for an excellent recipe!
These have rocketed to the top of my favorites…even surpasing the peanut butter mousse, which is saying a lot!! Now I’m eyeing the pumpkins scones since it’s fall y’all 🙂
Hi There:
I would love to make these but need to know the full nutritional value, especially the Sodium and the Cholesterol.
Thanks,
Bonnie
You should be able to run those numbers pretty easily in an online nutritional calculator.
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!
Not sure how the icing would fare but it’s worth a shot!
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.
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.
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.
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!
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.
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!!
So glad you like them!