These Low-Carb Maple Pecan Scones make a flavorful breakfast baked good or nibble whenever of the day. This heavenly recipe can be a piece of ketogenic, low-carb, sans grain, without gluten, Atkins, Banting, or diabetic diet.
This formula makes a delicate top notch scone that is sweet enough. The nutty kind of pecans blends superbly with the trace of the maple flavor and rich goodness.
The mixture of these flavors make an ideal breakfast on cold mornings. These scones aren’t only for breakfast, be that as it may. You can eat them anytime you want!
Low-Carb, Keto Maple Pecan Scones
Cuisine: British, American, low-carb
Preparation Time: 10 min
Cook Time: 15 min
Total Time: 25 min
- 3t granulated stevia/erythritol blend
- 1large egg
- 1 1/2cup almond flour (super fine)
- 1/2 maple flavoring
- 4 butter cut into large chunks(chilled)
- 1/2cup pecan pieces
- 1/4 sea salt
- 1/4 baking soda
- 1 vanilla extract
- 8 pecans for garnish (optional)
- Preheat stove to 375º F. Put a parchment paper in a baking pan.
- Place granulated erythritol/stevia mix, almond flour, baking soda, and salt in a nourishment processor. Blend them.
- Add the butter and blend again.
- Add vanilla extract, egg, and maple seasoning to the nourishment processor. Blend again until a thick dough is formed. Include nuts and blend again, so the nuts join the mixture.
- Put the dough on the baking paper and frame into a plate around 3/4 inch thick and 8-9 creeps in distance across.
- Take a knife and cut the batter into eight equivalent pieces. Tenderly press an entire pecan on the highest point of every scone. Tenderly separate scones so there is two creeps between the scones.
- Bake them in the preheated stove for 15 minutes.
Notes for the recipe:
- Serving size: 1 scone
- Per serving:
- Calories: 280kcal
- Fat: 27g
- Carbs: 7g
- Fiber: 3g
- Protein: 7g
- Net carbs: 4g