Maple and toasted walnuts are the stars in these low carb Maple Walnut Scones. Their warm and comforting flavor comes just in time for Fall.
Happy Labor Day!
We all work really hard and we deserve a day to recognize our accomplishments, do we not? Today is also the un-official last day of Summer, with the official day being on the 22nd. I’m going to proclaim it “close enough” for posting Fall treats and desserts!
After posting the recipe for low carb chocolate chip scones last week and being reminded of my favorite all time scones, the maple oat nut scones from Starbucks, I thought I would make my own low carb version — maple walnut scones, sans oats.
This is basically the same recipe as before except that I subbed chopped, toasted walnuts for the chocolate chips and made a maple glaze. They are every bit as good as the chocolate chip scones and even more suitable for Fall with their delicious maple flavor.
Although I freely admit missing the coarse cut oats from the original Starbucks version, these were a hit with the family and perfect with a cup of coffee! These sugar-free scones are just as good as any “regular” scone and healthier.
Each Maple Walnut Scones is 3 net carbs!
[This recipe contains affiliate links.]
Low Carb Maple Walnut Scones for Ketogenic Diets
- 2 1/2 cups almond flour 240 g
- 1/3 cup packed Sukrin Gold 70 g, or erythritol
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup toasted walnuts, chopped 80 g
- 2 large eggs
- 1/4 cup butter, melted 2 oz/ 57 g
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/2 teaspoon stevia glycerite or liquid stevia to taste
- 1 tablespoon cream cheese
- 1 tablespoon butter
- 1 tablespoon sugar free pancake syrup
- 3 tablespoons Sukrin Icing Sugar Swerve confection or powdered erythritol
- more almond flour for shaping
- granulated erythritol for sprinkling on top
- Preparation: Preheat the oven to 350 and place the rack in to the middle position. Line a large baking sheet with parchment. Toast the walnuts on a small cookie sheet in a 350 oven for approximately 15 minutes. Cool a bit and chop.
- Combine and Mix: Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.
- In a small microwaveable bowl, melt the butter (about 30 seconds). Add the eggs, vanilla extract, maple extract and stevia. Mix well with a fork.
- Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together. Do not use a mixer!
- Shape the Scones: Line a sheet pan with a piece of parchment. Sprinkle a little almond flour over the surface. Turn out the dough for the scones onto the parchment and sprinkle the surface with granulated sweetener (Sukrin :1, Swerve granulated, or erythritol). Gently pat or roll the dough into a circle or a rectangle of 1/2- 3/4 inch thickness. Cut into 12 pieces. Gently lift each piece with a spatula and place it in its own spot on the parchment. Bake for 15-18 minutes. Remove to a rack and cool completely.
- Maple Glaze: Put the butter and cream cheese into a small microwaveable bowl. Microwave for 30 seconds and stir with a fork until completely combined and there are no lumps. Return to the microwave if needed. (There will be tiny pieces of cream cheese that don't melt, it's okay.) Add the sugar-free pancake syrup and stir, then the 3 tablespoons of sweetener. If the glaze is really thick, warm it up again. Drizzle over the maple walnut scones with the fork or a spoon.