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    Home » Dessert Recipes » Pastries » Keto Maple Oat Nut Scones

    Keto Maple Oat Nut Scones

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 30, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto maple pecan scones
    pinterest image for keto maple pecan scones
    pinterest image for keto maple pecan scones

    You simply must try this low carb keto recipe. It is my take on the beloved Starbucks Maple Oat Nut Scones that were discontinued years ago. With a tender maple pecan scone topped with maple glaze, these keto scones are the perfect copycat.

    maple oat nut scones with a glaze icing on a plate next to a spoon and cup of coffee

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    Maple oat nut scones. They were my absolute favorite splurge which I was a poor visual arts student in college. I went to Rutgers University and lived on campus at Rutgers College but most of my classes were at Mason Gross School of the Arts downtown in New Brunswick. That meant either a lot of waiting for the college buses or a lot of walking. But when I walked to class I passed right by, you guessed it, Starbucks.

    Whenever I could afford it I'd pop in for tea and a maple oat nut scone. I wasn't as much of a coffee drinking as I am now (five kids will do that to you) and tea was cheap. I could get a large tea and a scone for about $4. This was 17 or so years ago.

    When I began blogging I knew that someday I wanted to recreate my undergrad fave, the Starbucks maple oat nut scone. This sugar free keto scones recipe has done it. One bite and I felt like I was 19 again. This is even more special since Starbucks discontinued their maple oat nut scones years ago. I remember walking in and asking for one to find they were gone. That was a sad day. Those little petite vanilla scones are pretty good but not nearly as grand as my beloved maple scones.

    close up of maple oat nut scone with icing cut open

    How to make Keto Maple Oat Nut Scones

    Making my low carb gluten free keto scones recipe is very simple. Add the ingredients to a food processor to make the dough. Press the dough into a circle. Cut the circle into wedges like a pizza. Separate the wedges and bake. These are easy almond flour scones!

    Once they cool I top with a maple glaze made primarily from powdered sweetener and maple extract. Perfect for a low carb diet.

    maple oat nut scone batter mixed in food processor

    Ingredients

    Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.

    Coconut Flour -  Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.

    Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.

    Collagen - Adding a little collagen is my favorite way to boost protein in baked goods. My plan is to eat one of these cute little scones for breakfast until they are gone. That added protein helps tide me over to lunch.

    Maple Extract - Maple extract is the best way to get a maple flavor without the natural sugars that are in maple syrup.

    Molasses - I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 8 servings. That is less than 1 grams of carbs from the molasses. If you prefer you can just omit it.

    And then some baking necessities like baking powder, butter, and eggs.

    How to Form Scones

    In the photo above you can see the dough for this recipe before baking. I find it so much easier than making cookies because you just shape the dough in a large circle and cut it like a pizza. Scooping dozens of cookies can get tedious. Scones, and shortbread that is cut into wedges are much faster to prep.

    maple oat nut scone slices arranged in a circle on parchment

    After baking the keto scones, just mix together the icing and spread it on. Delish!

    Can I Freeze Scones?

    Yes! I popped a few of the leftover scones into my freezer and had one this morning for breakfast with my coffee. I microwaved it from frozen for one minute and it was perfect. This is a great make-ahead treat for your keto diet since they do freeze well.

    Variations

    These are delicious as written but it can be so much fun to take the base recipe and turn it into different keto friendly flavors. I do this with many of my keto recipes.

    Keto Blueberry Scones: Swap out the pecans for blueberries. Use lemon extract in the glaze instead of maple.

    Petite Vanilla Scones: Omit the pecans. Use only vanilla extract. Make them half the size in my photos. If you are really cutting back on macros making small low carb scones is a great way to enjoy a treat without blowing your daily budget.

    Keto Cinnamon Roll Scones: Leave out the pecans. Add a teaspoon of cinnamon to the batter. Form into circles before baking. Use vanilla instead of maple extract in the glaze and then pipe it as a swirl on top.

    maple oat nut scone slices glazed with icing close up

    Here are more low carb sweets that go well with tea:

    Low Carb Blueberry Scones

    Strawberry Lemon Tea Cakes

    Keto Scones with Cranberries

    Butter Pecan Cookies

    Almond Crumb Cake

    I hope you enjoy these Easy Scones! And here are some of the best keto starbucks low carb recipes!

    maple oat nut scone on a white plate topped with a glazed icing

     

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    maple oat nut scones with a glaze icing on a plate next to a spoon and cup of coffee

    Keto Maple Oat Nut Scones

    With a tender maple pecan scone topped with maple glaze, these keto maple oat nut scones are the perfect copycat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 8
    Calories: 302
    Author: Taryn

    Ingredients

    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 tablespoon collagen
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • ½ cup heavy cream
    • 1 large egg
    • 2 ½ tablespoon cold butter (cut into small pieces)
    • 2 teaspoon maple extract
    • 1 teaspoon molasses ***
    • ⅔ cup coarsely chopped pecans

    Maple Glaze:

    • ½ cups powdered erythritol
    • 1 teaspoon maple extract
    • 1 tablespoon heavy cream, half and half, or almond milk
    • 2 teaspoon water
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    Instructions

    • Preheat oven to 350. Line a baking sheet with parchment paper.
    • Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, extract, and molasses. Pulse until the crumbs form. Add the pecans. Process until the dough comes together into a ball. This can take a minute or two.
    • Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
    • Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
    • Stir together the icing ingredients and spread on the cooled scones.

    Notes

    These each have 6 net carbs. If you would like to reduce the carb count simply make 16 mini scones instead. They are just as good!
    *** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 8 servings. That is less than 1 grams of carbs from the molasses. If you prefer you can just omit it.  
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     

    Nutrition

    Serving: 1scone | Calories: 302 | Carbohydrates: 11g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 208mg | Potassium: 216mg | Fiber: 5g | Sugar: 2g | Vitamin A: 360IU | Calcium: 129mg | Iron: 1.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Reader Interactions

    Comments

    1. Jessica Griffith says

      September 29, 2021 at 6:07 am

      Could you use stevia for the sweetener??

      Reply
      • Taryn says

        September 29, 2021 at 11:40 am

        No, sorry. Pure stevia doesn't work well in baking. That is why I use it in combination with erythritol and xylitol.

        Reply
        • Shirley says

          November 10, 2021 at 2:52 pm

          Where are the oats?

        • Taryn says

          November 10, 2021 at 3:48 pm

          There aren't any. This is a keto version of a Starbucks recipe. It has the same flavors while being grain-free.

    2. Jenny says

      April 06, 2020 at 2:07 pm

      Hi Taryn, I'd like to try these this week. It looks like you got a good rise...do you attribute that to the collagen? Thank you!

      Reply
      • Taryn says

        April 06, 2020 at 5:24 pm

        I don't think the collagen helps with the rise. I think it's just from using a full tablespoon of baking powder.

        Reply
    3. Vicky says

      January 29, 2020 at 2:41 pm

      Hi Taryn, do you have any tips for using a Keto maple syrup instead of maple flavoring?
      Thanks

      Reply
      • Taryn says

        January 31, 2020 at 4:44 pm

        You can sub it for part of the cream in the scones. But I'd be careful using it in the icing, it could make it too sweet.

        Reply
    4. Wayne says

      October 04, 2019 at 9:37 pm

      The dough is so sticky it’s difficult to form at all. Any hints?
      Thanks. We do like the taste!

      Reply
      • Taryn says

        October 05, 2019 at 8:53 am

        This dough should not be that sticky. Did you sub any ingredients?

        Reply
    5. Mich O says

      July 18, 2019 at 2:57 pm

      I have to make two disclaimers I am not cutting sugar so I used maple syrup and some brown sugar (which tasted great). And I used bacon fat instead of butter because I wanted maple bacon scones. They were delicious. I do recommend cooking these in a cast iron skillet! it worked so well. I formed the ball like you said then cut it into8 scones like you did but had greased the cast iron (with butter) and just put the skillet in the oven for the same amount of time and then let them cool after they were GREAT! Thank you.4 stars

      Reply
      • Mich O says

        July 18, 2019 at 3:00 pm

        This time I'm trying coconut oil instead of butter cause its easier to mix in and I don't want to use the food processor.

        Reply
    6. Rashida says

      March 16, 2019 at 10:23 am

      Can I use erythrotol instead of the sugar subs you used? X

      Reply
      • Taryn says

        March 16, 2019 at 10:46 am

        Yes, but you will need twice as much.

        Reply
    7. Gaye says

      March 13, 2019 at 4:03 pm

      These are delishous! I subbed 1/4 c oat fiber 500 for half of the coconut flour. For the icing it was too sweet to me so I add 60 grams cream cheese melted and whizzed in. My husband gives this a 5 star rating. Thank you for this recipe.5 stars

      Reply
    8. Marie says

      January 14, 2019 at 3:06 pm

      How can I make these without a food processor?

      Reply
      • Taryn says

        January 14, 2019 at 5:27 pm

        You can cut the butter into the dry ingredients by hand with a pastry cutter. Then stir in the wet ingredients.

        Reply
    9. Kathy says

      December 08, 2018 at 2:02 pm

      I finally tried making these today but they taste nothing like the Starbucks scones. I'm so sad!! They are still good but they didn't hit the spot. It probably didn't help that I turned the batch into 16 small scones which ultimately got overcooked since I didn't adjust the time. I also substituted coffee into the frosting instead of water...a different maple scone recipe did that and it's exceptional. Thanks for the creative recipe! I'll try not to overcook them next time.

      Reply
      • Taryn says

        December 08, 2018 at 2:17 pm

        I'm sorry you overcooked the scones. I bet that made a big difference in the taste and texture.

        Reply
    10. ELewis says

      December 07, 2018 at 3:44 pm

      What would be the measurement if using THM baking blend?5 stars

      Reply
      • Taryn says

        December 07, 2018 at 4:05 pm

        Use a little bit less.

        Reply
    11. Lisa says

      November 05, 2018 at 11:06 am

      Yum! These are perfect for a morning snack while my co-workers are eating their donuts. Thanks!5 stars

      Reply
    12. Marjory says

      November 05, 2018 at 10:32 am

      These are absolutely amazing! I love the sweetener you use too!5 stars

      Reply
    13. Pat says

      November 04, 2018 at 11:41 pm

      Is there any substitute for the butter, I can substitute the heavy cream for coconut cream but I don’t know what to use for the butter. Looks like a great recipe, thanks.

      Reply
      • Taryn says

        November 05, 2018 at 10:52 am

        I think coconut oil would work but I haven't tested it yet. Use refined or butter flavored to avoid a coconut taste in the scones.

        Reply
    14. Wendy says

      October 31, 2018 at 2:51 pm

      These look delicious! I don't have collagen. Can I use protein powder or egg white powder instead?5 stars

      Reply
      • Taryn says

        November 01, 2018 at 10:18 am

        Sure! They'll work without the collagen. I just threw some in since I was planning on eating these for breakfast.

        Reply
        • Donna says

          December 22, 2018 at 12:13 pm

          What about using just gelatin instead of the collagen??

        • Taryn says

          December 22, 2018 at 5:36 pm

          Sure, it's just used as extra protein in this recipe.

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