These KETO MAPLE SCONES are better than Starbucks!

Whisk together dry ingredients: 2 cups almond flour, 1/4 cup granular swerve sweetener, 2 teaspoons baking powder, and 1/4 teaspoon salt.

Add 1/2 cup toasted chopped pecans and stir until well distributed.

Add wet ingredients: 1 large egg, 1/4 cup melted butter, 2 tablespoons heavy whipping cream, and 1 teaspoon maple extract.

Work the wet ingredients into the dry ingredients with a rubber spatula until the dough comes together.

Line a large cookie sheet with a silicone mat or parchment paper and lightly dust with almond flour.

Transfer the dough to the work surface and pat it into a circle about 7 to 8 inches in diameter.

Cut the dough into 8 wedges using a sharp knife and space them out on the baking sheet.

Bake in the oven at 325°F for 18 to 25 minutes until golden brown and firm to the touch.

Let the scones cool for about 20 minutes after baking.

Make the glaze by whisking together 6 tablespoons powdered swerve sweetener, 2 tablespoons heavy cream, and 1 teaspoon maple extract.

Add water one teaspoon at a time to achieve a drizzling consistency for the glaze.

Drizzle the glaze over the cooled scones and sprinkle with additional chopped pecans if desired.

Equipment Needed

Spice Level:

Dietary

Allergens