Ingredients
– 2 cups almond flour
– 1/2 cup pecans, chopped
– 1/4 cup erythritol (or your preferred sweetener)
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup sugar-free maple syrup
– Pinch of salt
Equipment Needed
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Baking sheet
– Parchment paper
– Knife or dough cutter
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is essential because the parchment helps the scones bake evenly and prevents sticking. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and a pinch of salt until well combined. The smell of the almond flour is so comforting already! It’s one of my favorite things about baking with almond flour. (See the next page below to continue steps…)