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.
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.
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.
How to make Keto Maple Scones
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!
Low Carb Maple Pecan Scones
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
- Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F.
- 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.
- 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.
- 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
- In 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.
Lanée Johnson says
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!!
Carolyn says
I’m delighted to hear it!
Shelbel says
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!
Carolyn says
Sounds like maybe your dough was a bit wet and perhaps needed a touch more flour?
Shelbel says
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.
Mark says
Just made these scones this morning and they are superb! They’re even better than the Starbucks version. Thank you for an excellent recipe!
Jane says
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 🙂
Bonnie Lee Snyder says
Hi There:
I would love to make these but need to know the full nutritional value, especially the Sodium and the Cholesterol.
Thanks,
Bonnie
Carolyn says
You should be able to run those numbers pretty easily in an online nutritional calculator.