These keto maple scones are tender, buttery, and perfect with coffee. Made with almond flour, pecans, and a sugar-free maple glaze.

Scale

2 cups almond flour

1/4 cup Swerve Sweetener

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup chopped pecans

1 large egg

1/4 cup butter, melted

2 tablespoons heavy cream

1 teaspoon maple extract

Glaze:

1/3 cup powdered Swerve

1 tablespoon heavy cream

1/2 teaspoon maple extract

Pinch of salt

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2. Preheat oven to 350°F.

3. Mix dry ingredients in a bowl.

4. Fold in pecans.

5. Add wet ingredients and mix to form dough.

6. Shape into circle and cut into wedges.

7. Bake 18–22 minutes until golden.

8. Drizzle with glaze once cooled.

Use fine almond flour for best texture.

Do not overbake.

Let scones cool before glazing.