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Sometimes we need to find something to eat that is easy to digest before a long bike ride. I usually do my workouts fasted in the weekday mornings but on the weekend when we start to ride more than three hours- then I like to have a little something before we ride. These low-carb “keto” scones that I have made the past two summer months (when we ride longer!) have been perfect to make and keep in the freezer then heat up before our Saturday rides and eat while we sip our coffee (and water/sea salt!).

We are moving next week from Seattle/Bellevue, WA to north San Diego into a rental for a few months before we buy a house – so I thought I would make one more batch of my keto low carb scones as I try to use up what is left in our pantry! The recipe is basic then add whatever you wish for or what you have in your low-carb nutrient dense pantry!

I also added whatever was left in our pantry… I need to create a new name for these “all in one” low carb drop scones.

My low-carb “keto” scones with Further Food Matcha Green Tea, Tumeric, Collagen, and Nuts!

I sometimes add coconut oil instead of butter…. more walnuts or pumpkin seeds…maybe some cream cheese.  I don’t do the glaze but heat up when eating and add grass fed butter. 


  • [ ]1 1/2 cups almond flour 
  • [ ]1/2 cup coconut flour
  • [ ]1/4 cup low carb sweetner
  • [ ]2 tbsp collagen
  • [ ]1/2 tsp salt
  • [ ]1 tablespoon baking powder
  • [ ]1/2 cup heavy cream
  • [ ]1 large egg (I added two eggs since I added more dry ingredients)
  • [ ]2 1/2 tbsp cold butter (cut into small pieces- more if needed)
  • [ ]2 tsp maple extract
  • [ ]1 tsp molasses *** (or less)
  • [ ]2/3 cup coarsely chopped pecans (I used mixed nuts- chopped)

Maple Glaze: optional (I didn’t use this- just serve with melted grass-fed butter!)

  • [ ]1/2 cups powdered erythritol
  • [ ]1 teaspoon maple extract
  • [ ]1 tbsp heavy cream, half and half, or almond milk
  • [ ]2 tsp water

  • Preheat oven to 350. Line a baking sheet with parchment paper.
  • Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, extract, and molasses. Pulse until the crumbs form. Add the pecans. Process until the dough comes together into a ball. This can take a minute or two.
  • Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
  • Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
  • Stir together the icing ingredients and spread on the cooled scones.


These each have 6 net carbs. If you would like to reduce the carb count simply make 16 mini scones instead. They are just as good!

Let me know if you want to set up a discovery call to learn more about training, fueling and performing as the low carb athlete.

Click here to schedule a call with me!

Debbie Potts


Burn Fat. Optimize Health. Improve Performance. 

Trainer, Coach, Speaker & Podcaster 

FDN Practitioner

Nutritional Therapy Practitioner 


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