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🥘 Ingredients (Keto / Low Carb)
🔹 Scones
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup powdered erythritol (or monk fruit)
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup cold butter, cubed
- 2 large eggs
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp keto maple extract (optional but recommended)
- 1 tbsp fresh rosemary or herbs (optional – for savory note)
🔹 Keto Maple Butter Topping
- 4 tbsp butter
- 2 tbsp sugar-free maple syrup
- 1 tbsp heavy cream
- Pinch of salt
👩🍳 Instructions
1️⃣ Prepare Dough
- Preheat oven to 350°F (180°C).
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
- Cut in cold butter until crumbly.
2️⃣ Mix Wet Ingredients
- In another bowl, whisk eggs, heavy cream, vanilla, and maple extract.
- Combine with dry ingredients to form a soft dough.
3️⃣ Shape & Bake
- Shape dough into a round disc and cut into 6–8 wedges.
- Place on parchment-lined tray.
- Bake 18–22 minutes until golden brown.
4️⃣ Make Maple Butter Glaze
- Melt butter in a saucepan.
- Stir in sugar-free maple syrup, cream, and salt.
- Simmer 1–2 minutes until glossy.
5️⃣ Serve
- Drizzle warm scones with maple butter glaze.
- Add a small butter pat on top if desired.
🥑 Keto Macros (Per Scone – Approx.)
- Calories: ~260
- Fat: 23 g
- Protein: 8 g
- Net Carbs: 2–3 g
🍽 Tips
- For extra crisp edges, chill dough 10 minutes before baking.
- Store refrigerated up to 4 days or freeze for 1 month.
- Perfect with black coffee or keto tea ☕.
