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Keto Maple Caramel Scones Recipe (gluten free)
These are the buttery, maple scones you crave with a caramel flare to make it outstanding!
Keto Maple Caramel Scones are a bit softer than traditional scones in that they have a soft bite and do not crumble!
It is one of the breakfast recipes I pull out in fall to bring in the warm, cozy feelings!
Since I follow a low carb, ketogenic diet, I subbed the pure maple syrup with some maple extract in the low carb scones to keep the sugar count to zero!
It is not too much and is a great way to get the maple flavor without all of the carbs. You will be enjoying one of these with your morning coffee in no time!
This easy recipe follows a traditional scone recipe somewhat, but of course is gluten free, and the step of adding in the melted butter at the end makes this very tender crumbed! I do not add any xanthan gum or vegetable oil, just pure ingredients for this low carb recipe!
- You can make these dairy free when you use vegan butter or coconut oil and coconut milk instead of heavy cream.
- When you make the maple glaze, you can use my sugar-free maple syrup recipe to have results like mine!
- When you are folding in the additional almond flour at the end, lift up the parchment paper slightly on each edge and do not move from the baking sheet.
- The keto scones will stay together better if you cut it on the paper, after working in the almond flour, into 8 triangles, then gently space each one from each other.
- Powdered sweetener is a must for the glaze to turn out.
- Since powdered erythritol is one of the sugar alcohols, it sets up quickly so pour the glaze fast before it hardens in the bowl!
- You can also modify this keto scone recipe by changing up the additions! Try adding walnuts to make maple walnut scones, or bacon crumbles to make them maple bacon scones, or pecans to make them maple pecan scones. You are able to customize as you desire!
This recipe is loaded with great maple caramel flavor from the extracts as well. I combine the maple extract with caramel extract, and of course vanilla extract to round out the flavors.
Start out with a large mixing bowl and whisk up the wet ingredients. Then I just add in the dry ingredients and whisk away until the batter is formed. No need for a food processor or pastry blender with this!
At the end you will add in the melted butter. I know this is different than most recipes, but it lends a very tender crumb to the scone that cannot be beat!
The trick is to let it sit for 10 minutes so the bit of coconut flour we used in the dry mixture will soak up the butter!
I cover a large baking sheet with parchment paper and use it to work in the additional almond flour. First, sprinkle the parchment with 1/4 cup almond flour, then put the large ball dough onto top of it.
Sprinkle the top of the batter with almond flour as well. Slowly pull up one corner of the paper at a time to fold the batter onto itself, essentially covering the outside with enough almond flour to hold it together.
This makes a world of difference when you go to cut and separate them from one another before baking in your preheated oven.
Once the scones are ready to go and they are baking, you can start the maple topping. I prefer to use my own homemade Keto Maple Syrup, but any sugar free syrup will work here.
Although you want it warm enough to pour, it thins out easily over medium-low heat to use when you need it. Take note as this maple glaze recipe is also great to use in my other keto recipes like my Keto Maple Donuts!
Bake the Keto Maple Caramel Scones until they are a nice golden brown as you do not want them to dry out to much!
It is best to have them come to room temperature so that when you pour on the glaze, it adheres better versus slipping right off!
Keep them in an airtight container up to 1 week. You may freeze them on a large baking tray in a single layer for 2 hours, then transfer to a freezer bag. When you want to enjoy one, just simply let it sit out for a few minutes. I do not recommend heating in the microwave as then the glaze will melt off.
I was inspired to include the caramel with my maple scones when Taste Cando Keto Krisp came out with their new Maple Caramel Sea Salt Bar!
I not only incorporated this zero sugar bar into the scone but also sprinkled it on top as crumbles!
These are my favorite bars to eat on a keto diet! They have many different flavors to choose from including ones with chocolate chips, peanut butter, chocolate mint, and more!
I love not only having one in the morning with a warm cup of coffee, but they are perfect on the go for a little sweet treat!
You can also use them in my other recipes I created like Keto Nanaimo Bars, Keto No Bake Grasshopper Pie, Keto No Bake Blackberry Cheesecake and baked goods like Keto Krisp Butter Pecan Bars or Keto Chocolate Raspberry Krisp Cupcakes!
Many possibilities with the great texture and basic ingredients in these keto krisp bars!
Order a box for yourself, you will not be disappointed! Of course they contain dietary fiber with low net carbs, and lots of healthy fats as well!
Don’t forget to print out the recipe card so you can have on hand when you get your box of Keto Krisp Maple Caramel Bars!
Keto Maple Caramel Scones (gluten free)
- 1/2 cup coconut flour
- 1/4 cup almond flour plus extra for dusting
- 1/4 tsp salt
- 1/8 tsp powdered stevia
- 2 tsp baking powder
- 3 Tbsp keto brown sugar
- 2 Tbsp monkfruit or erithrytol granulated sweetener
- 2 large Eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp caramel extract
- 2 tsp maple extract
- 1/2 cup butter; melted
- 2 Keto Krisp Bars MAPLE CARAMEL SEA SALT; crumbled 1/4 cup reserved for topping
- 2 tbsp keto maple syrup
- 2 tbsp butter
- 2 tbsp heavy cream
- 2 tbsp keto brown sugar
- 1 tsp vanilla extract
- 1 tsp maple extract
- 3/4 cup confectioners erithrytol
- Preheat oven to 350F.
- Mix dry ingredients in a medium bowl.
- In a large bowl whisk the wet ingredients EXCEPT butter.
- Mix dry ingredients into wet ingredients.
- NOW whisk in the melted butter and stir in all Keto Krisp Bar Crumbles BUT RESERVE 1/4 cup of the Keto Krisp Maple Caramel Sea Salt bar crumbles for the topping.
- Let it sit for 10 minutes.
- Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
- Pat out onto a parchment lined 9×13 cookie sheet in a flat round approximately 10 inches wide.
- Cut into 8 triangles and separate slightly to be at least 1.5″ apart.
- Bake 30 min until almost firm and golden brown.
- Once scones have cooled, drizzle with topping!
- Keep in airtight container up to 5 days.
- Freeze individually then store in a freezer bag up to 2 months.
- Thaw on counter. Do not heat in microwave or drizzle will melt.
- In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking.
- Whisk until it is completely smooth and thin.
- In a quick motion, drizzle glaze over each scone.
- You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long.
- If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
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