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These Keto Maple and Pecan Scones are the perfect combination of indulgence and low-carb goodness. If you’ve been craving something that feels like a real treat but is still in line with your keto goals, you’re in the right place. The warm maple flavor combined with the crunchy, toasted pecans is pure heaven, and the best part? They’re totally keto-friendly. These scones make an excellent breakfast, a quick snack, or even a special treat for a cozy gathering. Let’s dive into why this recipe works so well for anyone following a low-carb lifestyle!
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Why You’ll Love This Recipe
This keto scone recipe is a great fit for anyone looking to stay on track with their low-carb goals. The recipe uses almond flour, making it gluten-free and perfectly suitable for keto dieters. The rich flavor of maple extract paired with the satisfying crunch of pecans will make you forget you’re eating a low-carb treat. Plus, these scones are packed with healthy fats that keep you full and energized—perfect for staying on track with your keto diet without feeling deprived. Whether you’re new to keto or a seasoned pro, these scones are sure to become a go-to for satisfying your sweet tooth.
My Personal Experience
When I first made these keto scones, I couldn’t believe how closely they resembled the traditional ones I used to enjoy. I’ve always loved the flavor of maple, and when paired with the crunch of roasted pecans, it takes the scone to another level. The first bite instantly reminded me of a cozy morning with a hot cup of coffee or tea. Every time I bake these, my house smells like a bakery—it’s the best! They also freeze beautifully, so I can make a batch ahead of time and enjoy them whenever the craving strikes.
Required Equipment
- Mixing Bowl: You’ll need a good-sized mixing bowl to combine all the dry and wet ingredients for the scone dough. I use a medium one to avoid any messes.
- Baking Sheet: A non-stick or parchment-lined baking sheet works best for these scones. This ensures they bake evenly and don’t stick.
- Pastry Cutter or Fork: This tool is great for incorporating the butter into the dry ingredients to create that flaky, scone-like texture.
- Whisk: A whisk will help you blend your wet ingredients smoothly before adding them to your dry mixture.
- Measuring Cups and Spoons: Accuracy is key to keto baking. Use your measuring cups and spoons to make sure the ingredients are just right.
Ingredients & Substitutions
- Almond Flour (2 cups): This is the base of the recipe and makes the scones gluten-free. If you need a nut-free option, you can try sunflower seed flour, but it may affect the texture slightly.
- Baking Powder (2 tsp): Helps the scones rise and gives them that fluffy texture.
- Sweetener (1/4 cup): I prefer a low-carb sweetener like monk fruit or erythritol, but stevia or any keto-friendly sweetener can also work here.
- Salt (1/4 tsp): Enhances the sweetness and balances the flavors.
- Unsalted Butter (1/2 cup): Cold butter gives these scones their perfect flakiness. If you need a dairy-free option, coconut oil is a good substitute.
- Egg (1 large): Acts as a binder and helps hold everything together.
- Maple Extract (1 tsp): The star flavor of this recipe. Don’t substitute with maple syrup, as it will add too many carbs.
- Pecans (1/2 cup, chopped): These add crunch and a nutty flavor that pairs perfectly with the maple.
- Heavy Cream (1/4 cup): To bring everything together and create a smooth dough.
How to Make Keto Maple and Pecan Scones
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, salt, and sweetener. Whisk everything together until well mixed.
- Incorporate Butter: Cut the cold butter into small cubes and add them to the dry ingredients. Use a pastry cutter or fork to mix the butter in until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk the egg, heavy cream, and maple extract. Pour this mixture into the dry ingredients and stir until combined.
- Add Pecans: Gently fold in the chopped pecans to the dough.
- Form the Scones: Lightly flour your work surface with almond flour and turn the dough out. Shape it into a disc, about 1-inch thick. Slice it into 8 wedges and place them on the prepared baking sheet.
- Bake: Bake for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the scones cool for a few minutes before serving. Enjoy them warm with your favorite keto-friendly beverage.
Tips for This Recipe
- Make sure your butter is cold for the flakiest scones.
- You can easily double this recipe if you’re hosting a brunch or want extra scones for the week.
- These scones are perfect with a dollop of whipped cream or a drizzle of sugar-free syrup.
Optional Additions
- Chopped Dark Chocolate: If you’re craving a little extra sweetness, feel free to add a handful of keto-friendly dark chocolate chips.
- Spices: Try adding cinnamon or nutmeg for a deeper flavor profile.
- Berries: Fresh or frozen raspberries or blueberries would pair beautifully with these scones.
Serving Ideas
These keto maple and pecan scones are perfect for a low-carb breakfast or brunch. Pair them with a cup of coffee, tea, or even some unsweetened almond milk for a perfect start to your day. You can also enjoy them as a mid-afternoon snack when you need a little something to satisfy your cravings.
Storage Recommendations
Store leftover scones in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well! Simply wrap them in parchment paper and freeze in a sealed bag for up to 3 months. To reheat, just warm them in the microwave or oven for a few minutes.
Frequently Asked Questions
- Can I make these scones ahead of time? Yes! These scones are great for meal prep. Bake them and store them in an airtight container, or freeze them for later.
- Can I substitute the almond flour? Almond flour is crucial for the keto texture, but you can experiment with other low-carb flours like coconut flour (use half the amount) or sunflower seed flour.
- How can I make these scones sweeter? If you like sweeter scones, feel free to add more sweetener to taste.
Nutritional Breakdown (Per Serving)
- Calories: 235
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 22g
- Protein: 6g
Keto Maple and Pecan Scones Recipe
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 cup sweetener
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 large egg
- 1 tsp maple extract
- 1/2 cup chopped pecans
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine almond flour, baking powder, sweetener, and salt in a bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Whisk egg, heavy cream, and maple extract in another bowl, then add to the dry ingredients.
- Fold in pecans and form dough into a disc, slicing into 8 wedges.
- Bake for 18-20 minutes until golden brown.
- Cool and serve.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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