Low Carb Maple Walnut Scones
Ingredients
The scones
-
2 ½
cups
almond flour
-
⅓
cup
low carb brown sugar
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
toasted walnuts, chopped
-
2
large
eggs
-
¼
cup
butter, melted
-
1
teaspoon
vanilla extract
-
½
teaspoon
maple extract
-
½
teaspoon
stevia glycerite or liquid stevia
The maple glaze
-
1
tablespoon
cream cheese
-
1
tablespoon
butter
-
1
tablespoon
sugar free pancake syrup
-
3
tablespoons
low carb powdered sugar
Extras
-
as needed
amount
almond flour for shaping
-
as needed
amount
granulated erythritol for sprinkling on top
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Toast the walnuts in the oven for about 15 minutes, then chop them.
- In a medium bowl, whisk together the dry ingredients.
- Melt the butter in a microwave and mix in the eggs, vanilla extract, maple extract, and stevia.
- Combine the wet ingredients with the dry ingredients and mix until well blended.
- Turn out the dough onto a floured surface and shape it into a circle or rectangle about ½-¾ inch thick.
- Cut the dough into 12 pieces and place them on the prepared baking sheet.
- Bake for 15-18 minutes until golden, then cool on a rack.
- For the glaze, mix melted butter and cream cheese, then add syrup and powdered sugar until smooth.
- Drizzle the glaze over the cooled scones.
Nutrition Facts (estimated)
Servings
12
Calories
218
Total fat
20g
Total carbohydrates
5g
Total protein
7g
Sodium
207mg
Cholesterol
50mg
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