Low Carb Maple Pecan Scones
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.
Ingredients
Scones:
2 cups almond flour
1/4 cup Swerve Sweetener
2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans toasted
1 large egg
1/4 cup 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
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.
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.