Brown Sugar Scones 5
Brown Sugar Scones 5

Brown Sugar Pecan Scones

Recipes   Breakfast     Gluten Free    



  • 2 cups almond flour
  • ⅓ cup Swerve Brown
  • 2 tablespoons coconut flour 
  • 2 tsp baking powder 
  • ¼ tsp salt 
  • ½ cup chopped toasted pecans 
  • 1 large egg 
  • ¼ cup butter, melted 
  • 2 tbsp heavy cream 
  • 1 tsp vanilla extract


Brown Sugar Scones 3



  1. Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F.
  2. Whisk together the almond flour, sweetener, coconut flour, baking powder, and salt in a large bowl. Stir in the chopped pecans. Add  the egg, butter, cream, and vanilla extract, and stir until dough comes together.
  3. Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
  4. Bake 18 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don't burn. Remove from the oven and let cool on the pan.


  1. In a small saucepan over medium low heat, melt the Swerve Brown and the butter together, whisking until the sweetener is dissolved. Remove from heat.
  2. Whisk in the Swerve Confectioners and vanilla extract until smooth. Use just enough cream to make the glaze a good drizzling consistency. Drizzle or spread over cooled scones.

Makes 8 scones. 

Brown Sugar Scones 4
Brown Sugar Pecan Scones 6
Nutrition Facts

Serving Size 1 scone

Servings 8

Calories 320
Total Fat 29g
Total Saturated Fat 9g
Cholesterol 55mg
Sodium 75mg
Total Carbs 23g
Dietary Fiber 6g
Sugars 2g
Added Sugar 0g
Swerve 16g
Protein 7g
Net Carbs: 2g