Gluten Free, Paleo & Keto Maple Bacon Scones

Sliced freshly baked keto scone with maple glaze and bacon, surrounded by uncut scones

Gluten Free, Paleo & Keto Maple Bacon Scones

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!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword dairy free, gluten free, keto, low carb, paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 354kcal

Ingredients

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

3-4 tablespoons powdered xylitol or golden erythritol*, to taste (we use 3!)*
pinch kosher salt
1 tablespoon unsalted grass-fed butter
1/2 teaspoon maple extract
2-3 tablespoons sour cream or heavy cream, as needed
1-3 teaspoon hot water optional, as needed
4-6 crispy bacon slices chopped

Metric - US Cups

Instructions

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!

Notes

*Please see post for deets on flours and sweeteners, possible subs, and methodology without a food processor.

Please note that nutrition facts were estimated per scone, with the glaze and bacon bits! i.e. just 3g net carbs a scone!

Nutrition