Maple and toasted walnuts are the stars in these low carb Maple Walnut Scones.

Low Carb Maple Walnut Scones for Ketogenic Diets

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. 3 net carbs each.
Course Bread, Breakfast
Cuisine American, French
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 18 minutes
Servings 12
Calories 218kcal



  • 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

Maple Glaze

  • 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.


Nutrition Facts
Low Carb Maple Walnut Scones for Ketogenic Diets
Amount Per Serving
Calories 218 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 50mg17%
Sodium 207mg9%
Potassium 199mg6%
Carbohydrates 5g2%
Fiber 2g8%
Protein 7g14%
Vitamin A 250IU5%
Vitamin C 0.8mg1%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 218kcal | Carbohydrates: 5g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 50mg | Sodium: 207mg | Potassium: 199mg | Fiber: 2g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 1.1mg