That’s right, these gluten free, paleo and keto maple bacon scones are fairly unbelievable! Think an ultra tender and moist crumb, all topped off with a scrumptious ‘maple’ glaze and crispy bacon bits!
Keto Maple Bacon Scones 🍁🥓
Fairly Unbelievable 🙊
For real, these keto scones right here are legit! In fact, few recipes out there (even on the site!) are as close to the original (i.e. gluten-laden) version as these guys right here.
The crumb is bound to make you question if you’re not in fact indulging in a (ridiculously tasty!) whole wheat version. And well, don’t even get me started on the ‘maple’ glaze!
Bonus points: these low carb scones are incredibly filling at just 3g net carbs a pop (glaze and all!).
Oh, you can also freeze them shaped, and bake straight from the freezer as needed.
Easy-peasy really, and easiest done in your food processor. You simply pulse the flours together, add the butter and pulse until pea-sized, mix in the liquids, and cut-out onto a baking tray.
Just note that the trick lies in keeping the butter pea-sized, and not blending it all together with the flours. This will ensure a light rather than super dense texture.
But if no food processor is at hand, you can also ‘cut’ the butter into the flours with a pastry cutter, two knifes, or simply your cold fingertips. Work quickly, without melting the butter. Then you’ll simply pour in the egg mixture and mix with a two spoons until shaggy.
The Main Ingredients
There’s a reason classics become classics, and so the butter and sour cream version is more akin to tradition (and my favorite). But if paleo, or dairy is out of the question, the coconut oil and cream version is also delicious in it’s own right.
And you can also use ghee. Possible subs, and amount adjustments, are listed next to the ‘main ingredients’ in the recipe card.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your shortcake will turn out dense and oily. Super fine almond flour brands include Anthony’s , WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads. If intolerant to flax, you can use finely ground psyllium husk (absolutely must let them cool completely before cutting!).
Coconut flour. We favor Anthony’s, but Bob’s works great too.
Whey protein isolate. This one helps to get a fluffier and lighter texture. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. You can substitute it with more almond flour, just keep in mind your scones will be a tad denser.
Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with twice the amount of flaxseed meal- not a huge deal here.
My favorite current sweetener for the scones themselves is Lakanto’s golden erythritol. It’s lovely maple flavor helps a bunch to achieve the maple notes, with no aftertaste (at least according to my taste buds!). Having said that, you may still want to procure some maple extract (particularly for the glaze!).
These keto scones work well with erythritol (Lakanto or Swerve), xylitol and Pyure (at half the amount). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. So you’ve got options.
If you’re opting for the maple glaze, which comes highly recommended, your best option for no aftertaste is xylitol– but it must be powdered. Note: Lakanto golden will work great too, but if you’re sensitive to the cooling effects of erythritol they seem to be aggravated in glazes (at least according to my taste buds).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor. Or you can always grab a bag of powdered erythritol (Lakanto or Swerve).
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!
Gluten Free, Paleo & Keto Maple Bacon Scones
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto scones
- 1 egg
- 77 g sour cream or coconut cream + 1 TBS apple cider vinegar, at room temp
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 96 g almond flour
- 60 g golden flaxseed meal or psyllium husk, finely ground
- 21 g coconut flour
- 20 g whey protein isolate or more almond flour
- 3-5 tablespoons erythritol xylitol, or sweetener of choice
- 3 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum or 1 TBS flaxseed meal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 112 g organic grass-fed butter or 7 TBS. ghee/coconut oil
For the maple bacon glaze
For the keto scones
- Preheat oven to 450°F/230°C. Line a baking tray with parchment paper or a baking mat.
- Add sour (or coconut) cream, egg, apple cider vinegar and vanilla extract to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
- Add almond our, flaxseed meal, coconut flour, whey protein, sweetener, baking powder, xanthan gum (or more flax), cinnamon and salt to a food processor and pulse until very thoroughly combined.
- Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy (i.e. sticky).
- Lightly flour the prepared baking tray with coconut flour and dump the dough, forming into a round. Cut with a knife onto 6 wedges, separating them to allow room while baking.
- Brush with melted butter and bake for 17-20 minutes until deep golden, tenting them with foil around minute 12 to avoid excessive browning. Allow the scones to cool for 10 minutes before serving.
- These guys keep well, stored in an airtight container at room temperature, for 3-4 days. You can freeze the raw shaped scones for 1-2 months, and bake straight from the freezer as needed.
For the maple bacon glaze
- Sift powdered sweetener onto a bowl and whisk in the salt. Mix in the melted butter, maple extract and cream of choice (I love sour cream!) a tablespoon at a time until desired consistency is reached. You can thin it out even further with a little hot water, using your fingertip here to test for thickness.
- Note: if you're glaze splits (usually the result of a cold cream), heat it up in a water bath, stirring until silky-smooth.
- Pour glaze over the scones and sprinkle with crispy bacon bits!