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Maple Pecan Scones (Low Carb and Gluten-Free)

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The original low carb Maple Pecan Scones. Accept no substitutes! These delicious tender keto scones have a brand new update and are even better than ever. Easy to make and a perfect healthy breakfast treat. 

Low Carb Maple Pecan Scones on a cake stand

Note: I have just updated this low carb recipe. This post was first published in April of 2012 but it stands the test of time!

I am a Starbucks girl, through and through.  I don’t go every day, but I do spend a fair bit of time there as I prefer their coffee over almost every other coffee shop.  I have my Starbucks Gold card so that I can get my free drinks every so often and I even downloaded the Starbucks app to my new smartphone.  It tells me how much money I have left on my card and it allows me to add more money at a moment’s notice.  And here’s the crazy part – with the new scan codes, it can even take the place of the card itself!  As long as I have my phone on me, I can always get my caffeine hit.  I was in line behind someone the other day, doing that very thing, and I was astonished.  Let’s just say this does nothing to cure me of my long-standing Starbucks addiction.

Easy Keto Scones Recipe with maple extract and pecans and a thick maple glaze.

Back in the day, I was addicted to far more than the coffee at Starbucks.  I was a huge fan of their baked goods as well.  The apple fritters were a particular favourite, as were the maple pecan scones.  Both items were so darn sweet, I would purchase one and munch on it in bits throughout the day, lest I make myself ill.  But they did go beautifully with a cup of hot Starbucks coffee.  These days, I stick to the coffee, with the occasional specialty drink made with whole milk and sugar-free syrup.  For the most part, I can pass over the pastry case with nary a glance because it’s just not a part of my life any more.  But sometimes, just sometimes, a girl just gets a craving.  And if she happens to be a diabetic girl, she needs to take matters into her own hands.

Keto Maple Pecan Scones in a circle on a white cake plate

How to make Keto Maple Scones

I think one of the best parts of the maple pecan scones from Starbucks is the thick layer of maple-y glaze.  So that was an important part for me to recreate here.  To do so, I chose to use Swerve Confectionars.  I’ve used a number of low carb, powdered sweetener products and this is by far my favourite.  It clumps less than other powdered erythritols that I’ve used.  And although there are some powdered xylitol products I like for other purposes, I find that the glazes they make stay “wet”.  They don’t harden properly as they set, and so they proceed to sink into the baked good eventually.  It tastes great, but it doesn’t give the appearance I want.  Swerve Confectionars, on the other hand, acts a lot like powdered sugar.  The glaze goes on wet, but then hardens nicely into a soft, sweet shell.
The BEST low carb maple pecan scones. Gluten-free and sugar-free.

The Results:  Move over, Starbucks!  I’ve just replicated your scones to low carb, gluten free perfection!  Okay, so I am not about to start roasting my own coffee beans at home and I will always be a loyal Starbucks customer.  But now I won’t stand in front of your pastry case, staring longingly at the scones.  These turned out so well, and as I’d hoped, the Swerve powdered erythritol was the perfect product to make that yummy maple glaze.

Enjoy!

4.96 from 21 votes
Keto Maple Pecan Scones in a circle on a white cake plate
Print
Low Carb Maple Pecan Scones
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

The original low carb Maple Pecan Scones. Accept no substitutes! These delicious tender keto scones have a brand new update and are even better than ever. Easy to make and a perfect healthy breakfast treat.

Course: Breakfast
Cuisine: Brunch
Servings: 8 scones
Calories: 297 kcal
Ingredients
Scones:
Glaze:
Instructions
Scones

  1. Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F. 

  2. Whisk together the almond flour, sweetener, baking powder, and salt in a large bowl.  Stir in the chopped pecans.  Add  the egg, butter, cream, and maple extract, and stir until dough comes together.

  3. Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. 

  4. Bake 18 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don't burn. Remove from the oven and let cool on the pan.

Glaze

  1. In small bowl, whisk together the powdered sweetener, maple extract and heavy cream until smooth. 

  2. Add a little water to thin, if needed. Spread or drizzle over the cooled scones and let set.

Nutrition Facts
Low Carb Maple Pecan Scones
Amount Per Serving (1 scone)
Calories 297 Calories from Fat 249
% Daily Value*
Fat 27.7g43%
Carbohydrates 7.5g3%
Fiber 3.7g15%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Comments

  2. I avoid the sweets case whenever I go to Starbucks to buy a bag of coffee, but yeah, I've seen the fritters there. I love apple fritters. I also love scones (but you already knew that). These look absolutely delicious. I Maple and pecan are made to go together.

    Reply

  3. These look insane! That's fabulous that you've made a version that you can eat all the time, definitely healthier than SBUX's version. Thank you for sharing!

    Reply

  4. Starbucks baked goods are a weakness for me too. I have to be very careful not to spend all my money there! This recreation looks amazing!

    Reply

  5. hey carolyn – these look great and just what my kids need right now. this is the perfect passover food! what can I replace erythritol with?javascript:%20postComment(0);

    Reply

  7. These look amazing. I am a big fan of the cinnamon scones at Starbucks. I have the gold card too. I have thus far resisted the app but I am sure that won't last long.

    Reply

  8. A woman after my own heart! Our local Starbucks quit carrying the maple pecan scones for a time so I re-created my own too; though not a low carb or gluten free version. I was there today for the first time in a long time and they're back…and yes, I bought one but I won't do that often…not if I can now make them at home!

    I'm going to link your version up to mine…thanks.

    Reply

  9. Starbuck is my weakness too….
    But like you I too avoid their sweet indulgence…
    I really have to try this recipe, it looks so good and on the top it sounds so healthy…
    great job!!

    Reply

  16. Oh yum. I love their scones. These look SO good. And I cannot believe the technology happening now…it's insane!
    Congrats on Top 9!

    Reply

  18. what a perfect scone!! You won't believe that I have oatmeal pecan scones in my oven this morning, and as I was putting them in thought maple would have been a great addition! Its nice to know that I think along the same terms as such a talented baker as you!

    Reply

  20. I made these for breakfast and made some changes that I wouldn't recommend other people doing, so I won't post them. Just follow the recipe, people! 🙂

    Mine came out flat like cookies, but delicious cookies! Again, they only came out that way because of the changes I made. I've got to learn that baking with almond flour isn't like baking with regular flour and you just can't make whatever changes you feel like. Next time I'll follow the recipe! Oh, and my husband, who dislikes healthy baked goods, really liked these. Yay!

    Reply

  21. You rock as always! I honestly have never had the Starbucks scones with the maple glaze….I am soooo missing out! Anything maple pecan makes me happy:-) These scones look delicious and sound AMAZING!! Hugs, Terra

    Reply

  22. I just made these Carolyn! I changed the glaze around a bit because I wanted a more intense maple flavour (I loooooooooooooove my maple syrup) and these were better than sbux, hands down!

    Reply

    • This recipe sounds like just what I was looking for! As for using maple syrup instead of maple extract… how much, any idea? I don’t have maple extract and don’t think our stores have anything but the imitation maple stuff… and I have plenty of actual maple syrup!!

      Reply

      • Are you looking for it to be low carb, or just gluten-free? The maple syrup will add a lot of carbs, but you can do it. For the scones, I’d do 2 or 3 tbsp, and for the glaze, you can replace all of the liquid with maple syrup and get some great flavour.

        Reply

        • Thanks so much for the reply! I was just wanting them to be gluten free, so this helps out a lot! I have some friends who are eliminating all grains from their diet, and I am going to try to cut out lots of grains and see if it will help me get off the extra postpartum weight I have been carrying for almost two years. so I have just been looking for a few baked goods that have no wheat.

          Reply

  24. I have a Starbucks gold card too! 😀 But I'd prefer your scones to their baked goods any day!

    Reply

  28. These look scrumptious. Love maple pecan baked goods. I have to confess though, I am a huge coffee hater. Do not even like the smell of it these days. My hubs loves it though.

    Reply

  29. Scones are my hands-down favorite baked good! Just made these and wasn't going to make the glaze as I usually don't like them glazed–but oh boy did they come out delish, and the glaze was perfection! Thanks for all your great recipes!

    Reply

  30. Carolyn…you. are. amazing. I would never ever guess these would be low carb. I need to go through your recipes and print a few to take with me to my Cali to make for my diabetic Grandmother who has a hard time eating what she should.

    Reply

  33. I adore maple plus nuts anything, so I can imagine how wonderful the combination is, in a scone. They look beautiful. Thanks so much for your kind thoughts – every little bit helps 🙂

    Reply

  34. I've got a bag of Swerve Confectionary just waiting to be used and that glaze sounds like a great way to do that.

    Reply

  35. I was just thinking about scones today and how I missed. them! Your Almond Crusted Butter Cake is cooking in my oven right now. Smells heavenly!

    Reply

  37. OMG, just the other day I was cursing Starbucks waiting in line for a coffee because they offer NOTHING for the sugar-challenged. I am will be smug and mentally cursing them as I eat one of these.

    Reply

  38. The number one thing I miss being GF is Maple Squares. I love scones so think if I make these, my maple cravings will be over!

    Reply

  39. I just made a batch of these as plain scones (omitted the nuts and glaze) and the texture was really stellar! Will totally make them again when I have the maple extract. Thank you!

    Reply

  40. I made these today and they were WONDERFUL ! My husband and I are big fans of Starbuck’s maple nut scones, or we used to be until we went low carb. Now we don’t have to miss them anymore, because these taste just like them! I am very happy right now…

    Reply

  41. I just came across your website the other day now that I’ve decided to try a gluten free, sugar free life. SO glad you are on the Internet!! I made these this afternoon and they are very tasty! I have found my first go-to recipe for baked goods.
    Thank you!!

    Reply

  42. Made these yesterday for breakfast today. YUM! I’ve made scones w/ almond flour before but these had a much better consistency – more cake like and dense than I was expecting. I froze them w/ parchment paper in between… hoping the glaze holds up in the freezer so I can enjoy them in the future! Thanks for another yummy recipe.

    Reply

  43. I have been meaning to make these for a while now and finally got around to it. They are wonderful! Mine don’t look as pretty as yours, but they take care of my scone and maple craving at once. This will be a recipe I will make many more times. Thank you!!

    Reply

  44. Speaking of Starbucks, one of my favorite hot beverages in the world is Starbucks Earl Grey Tea Latte. It is a mixture of freshly brewed Tazo Earl Grey Tea (with lavender), frothed milk, and sugar free vanilla syrup. However, I am going bankrupt at over $4 a pop feeding my addiction! Also, I am trying to banish sucralose from my diet. To start on my quest for more home made things, I now purchase bulk, loose Earl Grey tea with lavender from Adagio and make my own lattes at home using my AeroLatte milk frother. The missing item is home made sugar free vanilla syrup sweetened with erythritol (and stevia?). Have you come up with a homemade erythritol vanilla syrup? If so I would love for you to share the recipe! If not, are you willing to take a stab at it?

    Reply

  45. Hi Carolyn,
    Just made these, haven’t tasted them yet but they look amazing. However my glaze ‘seized’, for lack of a better word. It doesn’t look smooth and glossy like yours, more pasty. Any ideas as to why that happened? Also, maybe I overlooked this but can these be frozen? Thank you!

    Reply

    • These could easily be frozen, with or without glaze. Hmmm, though on the seizing. What kind of erythritol did you use? One trick I’ve used when my glaze has been too thick is to warm it in the microwave, then whisk quickly again to get everything to thin out. I wonder if that would help you?

      Reply

      • thanks for the reply! i used confectioner’s swerve. (btw my low carbing mom and i loved them, they don’t taste dietetic at all) also i found it slightly too sweet, would using more cream next time thin it out possibly and make it less sweet?

        Reply

  46. I am truly a Starbucks girl…I work for them…looking at the pastry case still makes me sad as I am new to low carb…(due to prediabetes)…now I will have to try these…I have loved everything else that I have tried…

    Reply

  47. Okay I am new to Low Carb cooking, but there is Almond Meal / Flour and Blanched Almond Flour. Which one do I use for these?

    Reply

    • True almond flour (blanched, always). Please refer to my FAQ section for a tutorial on baking with Almond flour. I think it will help you out a lot.

      Reply

      • Thanks for the quick reply. If i can find blanched Almond Flour at the store today I will be making these for sure. I know I can buy it online, but have had a hard time finding it at a local chain store.

        Reply

        • It’s tough to find at most stores. I do suggest signing up for Honeyville’s email list because they send out coupon codes every 2 months or so and then you can stock up.

          Reply

  48. Just wondering. There is no such thing as maple extract here as far as I know. I do have sugar free maple syrup. What would I need to do to the recipe to incorporate that? A tablespoon of coconut flour with a 1/4 cup maple syrup? ideas?

    Reply

    • I’d just use a few tbsp of syrup in the scones and only add coconut flour if you think it’s too wet. Then the glaze will be easy, just do syrup plus powdered Swerve and only add cream if it’s too thick.

      Reply

    • 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.

      Reply

  50. 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.

    Reply

    • 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.

      Reply

  51. 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.

    Reply

  52. 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!

    Reply

  53. 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!!

    Reply

  54. 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.

    Reply

  55. 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!

    Reply

  56. 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.

    Reply

  57. 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

    Reply

  58. 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.

    Reply

  59. 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!

    Reply

  60. 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

    Reply

  61. 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.

    Reply

  62. 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…

    Reply

  63. 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.

    Reply

  64. 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.

    Reply

  65. 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!!

    Reply

  66. 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

    Reply

    • 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.

      Reply

  67. 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.

    Reply

  69. 5 stars
    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.

    Reply

  70. 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.

    Reply

  74. 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!

    Reply

    • 5 stars
      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!

      Reply

  75. 5 stars
    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!

    Reply

  80. 5 stars
    OMG – these are delicious!! I feel like these definitely taste better than their high-carb counterpart.

    Reply

  81. 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?

    Reply

    • 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.

      Reply

  82. 5 stars
    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.

    Reply

  83. 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!

    Reply

    • 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?

      Reply

  84. 5 stars
    I just made these and they smell amazing! Can’t wait to taste one! Quesyion: How do you store them?
    Thank you Carolyn!

    Reply

  87. 5 stars
    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!

    Reply

  88. 5 stars
    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!

    Reply

    • 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).

      Reply

  90. 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.

    Reply

  91. 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!

    Reply

  92. 5 stars
    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.

    Reply

  93. 4 stars
    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

    Reply

    • 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.

      Reply

  94. 5 stars
    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!

    Reply

  95. 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!

    Reply

    • 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.

      Reply

  97. 5 stars
    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!!

    Reply

  98. 5 stars
    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!

    Reply

    • 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.

      Reply

  99. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

  100. 5 stars
    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!

    Reply

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