These delicious Keto Maple Walnut Scones are fluffy, buttery, and chock full of nutty maple flavor! They make the perfect keto breakfast to take on the go. They are easy to make in under 25 minutes. Made with almond flour and coconut flour, these tender scones are gluten-free, keto, and low-carb.
Keto Maple Walnut Scones Recipe
Sometimes you just want a pastry to eat with your morning coffee. Sugary baked goods are usually the first thing to go when starting a ketogenic diet. But it doesn’t have to be that way!
When you make this recipe for keto maple walnut scones, you’ll be able to satisfy your cravings for pastries without going over your carbs for the day.
I love this recipe for keto scones because it makes tender and flakey scones that are ready in less than 25 minutes. These maple walnut scones are perfect drizzled with an easy vanilla glaze, or toasted and spread with a little butter. Pair them with hot tea or even bulletproof coffee.
This keto scones recipe calls for a handful of common keto ingredients, like almond flour, coconut flour, and butter. A couple of eggs keeps these keto scones moist and fluffy. With only 2 grams of net carbs per serving, these buttery low-carb scones will surely become one of your new favorite keto recipes.
Ingredients in Keto Maple Walnut Scones
This recipe for Keto Scones calls for several common low-carb baking ingredients. If you’ve been following the keto diet for a while, you probably already have these keto baking ingredients in your pantry.
You’ll notice that this recipe uses a mix of almond four and coconut flour. I like to use both types of flour for the best texture. Using just almond flour on its own can create a dense texture that I don’t always love — so using a bit of coconut flour tends to lighten things up.
Like most keto baking recipes, these biscuits start out with super-fine almond flour. Almond flour is one of the best keto alternatives to all-purpose wheat flour.
For baking, I like to use an almond flour made from blanched almonds with a super-fine ground texture. I like Bob’s Red Mill and Wellbee’s brand fine almond flour, which you can find on Amazon.
Coconut flour is a high fiber flour that is super useful in gluten-free, grain-free and low-carb baking.
But because of its high-fiber content, baking with coconut flour can be a bit tricky. Coconut flour absorbs liquid like crazy — so recipes using coconut flour tend to have a higher ratio of wet ingredients like eggs, coconut milk, or water.
Xanthan gum is a gluten-free baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way.
If you don’t have xanthan gum, you can try substituting a teaspoon or two of psyllium husk powder for similar, but not identical, results.
For even more information about keto baking ingredients, check out this comprehensive Guide to Keto Flour Substitutions.
How to Make Keto Scones
These healthy maple walnut scones are very easy to make. First, combine all of the dry ingredients in a large mixing bowl. I like to whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients — like xanthan gum and baking powder — thoroughly.
Then, using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs. Next, in a smaller mixing bowl, whisk the eggs and the sugar-free maple syrup to combine. Make sure to break up the yolks and whites.
Then, all that’s left to do is add the egg mixture to the dry ingredients and stir together with a spatula to combine. Fold in the walnuts, and you’re done!
With clean hands, turn the dough out onto a cookie sheet prepared with a layer of parchment paper. Pat the dough into a circle about 1 inch thick. The dough will be a bit sticky, so you can wet your fingertips to prevent sticking.
Using a kitchen knife, divide the dough into 6 equal wedges. Separate the wedges a bit to give them space to spread in the oven.
After the scones have baked until they are deliciously golden brown, you can drizzle them with a bit of sweet vanilla glaze.
Tips for Baking Keto Scones
This keto maple walnut scone recipe is a great easy recipe that is perfect for both beginners and experienced keto bakers. Here are a few more tips to help you bake the best batch of keto scones possible.
- Try to find and buy super finely ground almond flour. Using an almond flour labeled “super-fine” will give you the best texture. It will be less gritty, and more like actual flour.
- If you have the time, let the dough rest for up to 10 minutes before baking to allow the flour to hydrate. Keto flours, especially coconut flour, really soak up the liquid. If you can spare a few extra minutes (like while the oven preheats) give the dough a chance to hydrate. That way, the scone dough will be easier to shape and place on the baking sheet.
- You can use wet fingertips to pat the dough out into a circle. The dough will soft and a bit sticky. This is not a dough you will want to try and roll out with a rolling pin.
- Use parchment paper to prevent the scone from sticking to the pan. Keto baked goods like to stick to baking sheets. So, for extra insurance against sticking and burning, line your cookie sheet with parchment paper before baking.
More Keto Baking Recipes
How to Store Keto Scones
After baking, you can store keto scones in a lidded container at room temperature for 2-3 days.
You can also make these maple walnut scones ahead of time and freeze them to eat later. Sometimes, I like to make a double batch and freeze half. To do this, freeze them after baking and store well wrapped. You can warm them up in the oven, or reheat them in the microwave just before serving.
For the scones
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 tbsp sweetener (to your taste)
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 cup butter, diced
- 2 eggs
- 2 tbsp sugar-free maple syrup
- 1/2 cup chopped walnuts
For the glaze
- 1/4 cup powdered erythritol (Swerve confectioners)
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract or maple extract
- Preheat oven to 350F. In a large mixing bowl, combine the dry ingredients. Whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients thoroughly.
- Using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs.
- Then, in a smaller mixing bowl, whisk the eggs briefly to break up the yolks and whites. Add the eggs to the dry ingredients and stir together with a spatula to combine. Gently fold in the blueberries.
- With clean hands, turn the dough out onto a cookie sheet prepared with a layer of parchment paper. Pat the dough into a circle about 1 inch thick. Using a kitchen knife, divide the dough into 6 equal wedges. Separate the wedges a bit to give them space to spread in the oven.
- Bake 15 minutes, until golden brown.
- To make the glaze, stir together powdered erythritol, heavy cream, and extract in a small mixing bowl until smooth. Drizzle over COOLED scones. If the glaze is too thick, you can add extra heavy cream to thin it out.
- For best results, use a spoon to drizzle the glaze over COOLED scones.
- If the glaze is too thick, you can add extra heavy cream to thin it out.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 333 Total Fat: 29g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 91mg Sodium: 244mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 9g
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