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.
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.
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!
Low-Carb Maple Pecan Scones
- 1 1/2 cup super fine almond flour
- 3 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 4 tablespoons chilled butter cut into large chunks
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pecan pieces
- 1/2 teaspoon natural maple flavoring
- 8 whole pecans for garnish (optional)
Preheat oven to 375º Fahrenheit. Line a baking pan with parchment paper.
Place almond flour, granulated stevia/erythritol blend, sea salt, and baking soda in a food processor. Pulse once or twice to blend together.
Add butter to food processor and pulse a few times to cut into the dry ingredients. Mixture should appear mealy.
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.
Turn out onto the prepared baking sheet and form into a disk about 3/4 inch thick and 8-9 inches in diameter.
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.
Bake scones in the preheated oven for 14-16 minutes or until golden brown and top springs back when lightly touched.
Serving size: 1 scone
Fat (g): 27
Carbs (g): 7
Fiber (g): 3
Protein (g): 7
Net carbs (g): 4