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Keto Butter Pecan Scones

These tender American scones are wedges of rich buttery sweetness. Enjoy as a standalone treat or with a hot cup of coffee.

Prep: 25 mins
Freezer: 10 mins
Cook: 26
Total: 51 mins

: 12
Calories: 237 kcal


For Scones:
  • 1/2 cup chopped pecans
  • 2 Tbsp melted butter
  • 1/3 cup + 1 Tbsp Swerve Brown Sugar divided
  • 2 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 Tbsp cold butter cut into small pieces
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp caramel extract
  • 1/2 tsp butter extract
  • 1 Tbsp confectioner Swerve for dusting
  • 1 Tbsp heavy whipping cream
For Glaze:
  • 1/4 cup confectioner Swerve
  • 1/8 tsp caramel extract
  • 1/8 tsp butter extract
  • 1/8 tsp vanilla extract
  • 1 Tbsp Swerve Brown Sugar
  • Pinch of salt
  • 2-3 Tbsp heavy whipping cream


For Scones:
  1. Line baking sheet with parchment paper.
  2. In small skillet, toast pecans on med-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan.
  3. In same pan, melt butter and cook until it starts to brown. About 2-3 minutes. Remove from heat and stir in 1 Tbsp of Swerve Brown Sugar. Add in pecans and coat well. Remove from pan and set aside to cool.
  4. To food processor, add flours, remaining Swerve Brown Sugar, baking powder, and salt to processor bowl. Pulse a few times to combine.
  5. Add cold butter and pulse until well combined.
  6. Add eggs and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
  7. Stir in the butter coated pecans.
  8. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9″ circumference circle about a 1/2″ thick.
  9. Pop baking sheet into freezer for 10 minutes to make it easier to cut and handle.
  10. Preheat oven to 400F.
  11. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2″ gap between each one.
  12. Brush tops and sides with the heavy whipping cream.
  13. Bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.
  14. Remove from oven and allow to cool on the baking pan for about 10 minutes.
For Glaze:
  1. Add all ingredients to a small bowl and combine.
  2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
  3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
  4. Keep in airtight container for up to 3 days or freeze up to 1 month.

Recipe Notes:

You may substitute regular Swerve or Sukrin Gold in for the Swerve Brown, but I HIGHLY suggest you get a hold of some of the Brown. It’s A-MAZING. Awesome flavor. Really adds a lot. Great to use in so many recipes.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 19 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 12 g

NUTRITIONAL INFORMATION is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Butter Pecan Scones recipe at Lone Star Keto.

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