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.
The Deets 
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.
The Sweetener
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.
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
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!
I have a question about the temperature. Mine statred to blacken at the edges 5 minutes into cooking. I tried tenting them with foil, but they still came out burnt. I did test my oven and it is accurate. and I don’t have this problem with other recipes, regular or keto. My oven is convection, and I set it to 425 for the correction. Can lower the temp? Or perhaps not brush with butter?
Question on your scone recipes:
(1) Can I use Whey protein concentrate instead of isolate?
(2) can I use whole fat yogurt instead of sour cream?
Thx! I love your site n recipes!
Hi, I dont have maple extract, can I use pure maple syrup instead? And if so what quantity?
Thanks
These were SO amazing! And easy to make! I was a little worried when I started making them because I’m a terrible baker (even worse when it comes to Keto baking) and I doubled the recipe, so I was really worried my food processor wasn’t going to hold everything. But they turned out great! And I LOVE how you explain everything in detail…super helpful for us non-bakers who don’t know what we’re doing. I do think I mixed the butter in a little too much. It went from really big clumps of butter, to…well I just didn’t ever see the pea-sized butter. Perhaps I had too much in my food processor? Also, they did seem a little under baked on the inside. I’ve heard this is typical for keto baking? Perhaps it was because I used regular flax meal (I didn’t have the golden version)? Either way, these turned out great and will only be even better the next time I make them. Thanks for this recipe!!
Paola, I clicked on your link and read all about the Isopure whey isolate but I still can’t get a clear answer on this. I have been reading your entire website for a week now (I’m hooked!) and I just bought your summer e-book which I’m so excited about! Anyways, I need clarification on whether or not whey protein isolate contains casein for those of us that are sensitive to dairy. I read in some of your comments that you are sensitive to dairy so I’m thinking it does not but whey is from milk so….need some help please. After reading alot of your comments here there doesn’t appear to be a good substitute for that ingredients if it does contain casein or lactose….? I want to make your bread recipes 😞 please help! Thanks so much
First off, I LOVE your site. You are a genius when it comes to Paleo/Keto baked goods!
This recipe looks tantalizing! Do you know if whey protein can be subbed with hydrolyzed protein?
Thanks!
I made these and they turned out to be sooo yummy didn’t do the Beacon glaze instead i throw blueberry in it. U make great recipes but i notice there are sooo many ingredient u use is there a reason?
Thank u again i got your recipe ebook too and lots of great recipes there.
Thats awesome to hear Lili! And I get you on the ingredient lists, but it’s mostly for the more ‘bready’ recipes. The thing is that not one keto flour alone will give you the optimal results (similar to if you read the ingredients in gluten free mixes they likely have 5-9). xo and thanks so much for your support!
Thank you so much for your recipes, Paola! Made these tonight but without the glaze and bacon, because your scone recipe is my fav just plain. 🙂 The recipe as written is a little moist for my taste, so I cut back on the flax meal to 50 grams, and add 1 tsp oat fiber (I know not everyone can use it). They turn out perfectly, just like flour scones! I get 8 good size scones normally, but this time I used an ice cream scoop to make smaller “biscuits”, and ended up with 10, which means very low carb! 🙂
Oops I forgot the baking powder. They are in the oven now. What kind of disaster lies ahead? I’ll let you know! 🙂
Ooopsy! They likely won’t rise as much, but you also do get a lot of liftoff from the butter itself (do let me know!) xo!
Does the maple glaze harden up like a traditional glaze so they can store easier?
Yup, because of the melted butter!
OMG to the Nth degree! I have ALL ingredients in my pantry and this is getting made this evening as soon as the dinner dishes are done!!! Maple? Bacon? Heaven in my oven???? Oh YES!!! I am already drooling!!!
YAY!! And I salute you, because that’s one long list of keto ingredients 😂🙈
Holy moly I need this in my life. Now!
😜
Can’t wait to try these! But did you mean to have apple cider vinegar listed twice? Second ingredient: 77g sour cream + 1 TBS apple cider vinegar
Third ingredient: 1 tablespoon apple cider vinegar
Hi Jan! Yes, but it reads: 77 g sour cream (or coconut cream + 1 TBS apple cider vinegar) at room temp
So you add extra apple cider vinegar IF you use coconut cream instead of sour cream. xo and hope you love them too!
The vinegar is listed in 2 separate places, once in the parentheses and then once as an individual ingredient. So, it looks like even if you choose sour cream you still add 1TBSP of vinegar. Is this in fact the case?
WE LOVE LOVE LOVE your scones and biscuits! My hubby was born and bred in the south and says they taste just like light wholewheat version 🙂
Oh wow what a complement Gaby! And yup! We’ve had a handful of southern ladies with wonderful reports on the biscuits (particularly!) 😉 xo and enjoy!