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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