Recipe

Low Carb Maple Walnut Scones for Ketogenic Diets

Tender almond flour scones studded with toasted walnuts and finished with a sweet maple glaze.

Low Carb Maple Walnut Scones for Ketogenic Diets

Total time

18 min

Servings

12

Net carbs

3g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 2 ½ cups almond flour (240 g)
  • ⅓ cup Low carb brown sugar (packed 70 g, or erythritol)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup toasted walnuts, chopped (80 g)
  • 2 large eggs
  • ¼ cup butter, melted (2 oz/ 57 g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon stevia glycerite (or liquid stevia to taste)
  • 1 tablespoon cream cheese
  • 1 tablespoon butter
  • 1 tablespoon sugar free pancake syrup
  • 3 tablespoons low carb powdered sugar (Swerve confection or powdered erythritol)
  • almond flour (for shaping)
  • granulated erythritol (for sprinkling on top)

Instructions

How to cook it

Prep timer

18:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat oven to 350F with rack in the middle position, line a baking sheet with parchment, and toast the walnuts on a small pan for about 15 minutes, then cool and chop them.
  3. 2. Whisk together almond flour, brown sugar substitute, baking soda, salt, and chopped walnuts in a medium bowl.
  4. 3. Melt the butter in a microwave-safe bowl (about 30 seconds), then whisk in eggs, vanilla extract, maple extract, and stevia glycerite.
  5. 4. Stir the wet mixture into the dry ingredients with a spoon or spatula until thoroughly combined—do not use a mixer.
  6. 5. Turn dough onto parchment dusted with almond flour, sprinkle the top with granulated sweetener, then pat into a circle or rectangle 1/2 to 3/4 inch thick and cut into 12 pieces.
  7. 6. Transfer pieces to the baking sheet with space between them and bake 15-18 minutes, then cool completely on a rack.
  8. Cook eggs just until set so they stay tender instead of rubbery.
  9. 7. For the glaze, microwave cream cheese and butter for 30 seconds, stir until smooth, then mix in pancake syrup and powdered sweetener, warming again if too thick, and drizzle over cooled scones.
  10. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Maven · IMPORTED

https://diet.driv.space/recipes/low-carb-maple-walnut-scones-for-ketogenic-dietsLow Carb Maven reference: https://www.lowcarbmaven.com/maple-walnut-scones-low-carb-keto/

Rated 4.95/5 from 17 ratings on Low Carb Maven. Method rewritten in-house; see source for the publisher's original.