Maple Pecan Scones KETO (Carolyn)

Servings:  8   |  Net Carbs:  4

Ingredients:

Scones:

• 2 cups almond flour
• ¼ cup Swerve Sweetener
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped pecans toasted
• 1 large egg
• ¼ cup butter melted
• 2 tablespoon heavy cream
• 1 teaspoon maple extract

Glaze:

• 6 tablespoon powdered Swerve Sweetener
• 2 tablespoon heavy cream
• 1 teaspoon maple extract
• Water if needed

Instructions:

Scones

Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F. 

Whisk together the almond flour, sweetener, baking powder, and salt in a large bowl.  Stir in the chopped pecans.  Add  the egg, butter, cream, and maple extract, and stir until dough comes together.

Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. 

Bake 18 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don't burn. Remove from the oven and let cool on the pan.

Glaze

In small bowl, whisk together the powdered sweetener, maple extract and heavy cream until smooth. 

Add a little water to thin, if needed. Spread or drizzle over the cooled scones and let set.

Source:  All Day I Dream About Food