These Low-Carb Maple Pecan Scones make a delicious breakfast pastry or snack anytime of the day. This delicious recipe can be part of low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, lc/hf, or Banting diet.

Low-Carb Maple Pecan Scones

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This scone recipe happened by accident. I wasn’t trying to make scones, but instead, working on a shortbread recipe for my strawberry shortcake recipe this spring. I started making that recipe with pecan shortbread instead of lemon.

Because I love a good salad with strawberries and pecans, I thought the combination would work. Unfortunately, I found I wasn’t quite as taken with strawberry sauce over pecan shortbread. 

While the combination was acceptable, it wasn’t amazing. I just wasn’t crazy about the pecan shortbread with the strawberry topping. The texture didn’t seem right and the flavor felt a bit heavy for the strawberries. The spring feel of the strawberries contradicted the fall and winter feel of the pecans.

Low-Carb Maple Pecan Scones

One thing that came out this food exploration, however, is that I did like the pecan shortbread, just not with the strawberries. In fact, I loved it by itself or warmed with butter melting into the tender middle. I decided to work with the recipe a little more and convert it into a scone recipe. 

I decided to add a bit of maple flavoring to the scones because I love how well maple and pecan flavors complement each other. The final recipe makes a tender tasty scone with just enough sweetness. The nutty flavor of pecans mingles perfectly with the hint of maple flavor and buttery goodness.

These warming flavors make a perfect breakfast on chilly fall and winter mornings. These scones aren’t just for breakfast, however. I’m looking forward the enjoying one with a cup of tea on a rainy afternoon.

Sometimes accidents happen in my test kitchen. I only wish they all turned out as yummy as this one! Enjoy!

-Annissa

Low-Carb Maple Pecan Scones

Low-Carb Maple Pecan Scones

Low-Carb Maple Pecan Scones
5 from 6 votes
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Low-Carb Maple Pecan Scones

These Low-Carb Maple Pecan Scones make a delicious breakfast pastry or snack anytime of the day. This delicious recipe can be part of low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, lc/hf, or Banting diet.
Course Breakfast
Cuisine American, British, low-carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 375º Fahrenheit. Line a baking pan with parchment paper. 

  2. Place almond flour, granulated stevia/erythritol blend, sea salt, and baking soda in a food processor. Pulse once or twice to blend together.
  3. Add butter to food processor and pulse a few times to cut into the dry ingredients. Mixture should appear mealy.

  4. Add egg, vanilla extract and maple flavoring to the food processor. Pulse until mixture forms a thick dough. Add nuts and pulse one or two more times to chop and incorporate nuts.

  5. Turn out onto the prepared baking sheet and form into a disk about 3/4 inch thick and 8-9 inches in diameter. 

  6. Using a butter knife, cut the dough into eight equal pieces. Gently press a whole pecan on the top of each scone. Gently separate scones so there is two inches between the scones. 

  7. Bake scones in the preheated oven for 14-16 minutes or until golden brown and top springs back when lightly touched.

Recipe Notes

Serving size: 1 scone

Per serving:

Calories: 280

Fat (g): 27

Carbs (g): 7

Fiber (g): 3

Protein (g): 7

Net carbs (g): 4