American · dessert, snack
Keto Maple Pecan Scones with Maple Glaze
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (3.4 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Almond flour and pecans with butter, sweetened with erythritol and flavoured with maple extract rather than maple syrup: about 3 g net carbs a scone.
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Ingredients 15
Method
Tap a time to watch that step in the video.
- Whisk the almond flour, granulated sweetener, baking powder and salt, then stir in the toasted chopped pecans until evenly spread. 0:28
- Add the egg, melted butter, cream and maple extract and work everything together with a rubber spatula until the dough comes together. 1:07
- Line a baking sheet with baking paper or a silicone mat and dust it with almond flour. Turn the dough out and pat it into a circle 18–20 cm (7–8 inches) across, dusting with a little more flour if sticky. 2:04
- Cut the circle into 8 wedges with a large sharp knife. 3:03
- Space the wedges well apart on the sheet and bake at 165°C (325°F) for 18–25 minutes, until golden and firm on top. Cool about 20 minutes. 3:22
- For the glaze, whisk the powdered sweetener, cream and maple extract, then add water 1 tsp at a time until thick but pourable. 4:15
- Drizzle the glaze thickly over the cooled scones and sprinkle with a few more chopped pecans if you like. 4:44
Tip. Use finely ground almond flour for a tender scone. Brown erythritol sweetener can replace the granulated one in the dough.
The method is a summary in our words — the video shows every step.
One portion (1 scone) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 5%
- Protein 10%
- Fat 85%
Fits keto: 3.4 g net carbs a serve, with 85% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High47%
7 mg a serve, mostly from ground almond flour (92%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source19%
80 mg a serve, mostly from ground almond flour (84%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc Source11%
1.3 mg a serve, mostly from ground almond flour (62%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A Source10%
89 µg a serve, mostly from butter (55%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Show the other 11
Omega-38%
0.1 g a serve, mostly from toasted chopped pecans (53%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium7%
85 mg a serve, mostly from ground almond flour (80%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron7%
1.2 mg a serve, mostly from ground almond flour (75%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Selenium7%
3.6 µg a serve, mostly from egg (54%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium5%
240 mg a serve, mostly from ground almond flour (76%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate4%
16 µg a serve, mostly from ground almond flour (67%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B124%
0.1 µg a serve, mostly from egg (70%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin B64%
0.1 mg a serve, mostly from ground almond flour (56%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D1%
0.3 µg a serve, mostly from egg (48%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K1%
1 µg a serve, mostly from butter (48%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C0%
0.1 mg a serve, mostly from toasted chopped pecans (56%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.