I love fall, all the flavors, the crisp breeze…everything about it! It’s the season for comfort soups, crockpot cooking, hot beverages and baking. Every year I bake a TON, this year, I have converted a ton of my old family recipes to Keto-friendly foods. Here is a quick breakfast to make on Sunday evening that you can wrap up to take with you to go. Think ultra tender and moist crumb, all topped off with a scrumptious ‘maple’ glaze and crispy bacon bits!
Keto Maple Bacon Scones
- 1 egg
- 1/3 cup sour cream at room temp
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 1/2 cup psyllium husk finely ground
- 3 tablespoons coconut flour
- 1/3 cup whey protein isolate
- 3 tablespoons erythritol xylitol or sweetener of choice
- 3 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 8 tablespoons butter
Maple bacon glaze
- 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).
- 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.
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!
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