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!
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.