Low Carb Chocolate Chip Scone
Indulge in guilt-free decadence with these Low Carb Chocolate Chip Scones, a delightful blend of buttery richness and sweet chocolatey goodness—all while keeping carb counts in check! Crafted with almond and coconut flours, these gluten-free scones are perfect for keto enthusiasts and anyone seeking a healthier twist on a classic treat. Sweetened with granulated erythritol and studded with sugar-free chocolate chips, every bite delivers the satisfaction of traditional scones without the sugar spike. Quick to prepare in just 15 minutes and ready in under an hour, this easy recipe combines simple techniques like cutting butter into dry ingredients for a tender crumb. Perfect for breakfast, brunch, or an afternoon snack, these golden wedges are best served warm, paired with coffee or tea.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1/3 cup granulated erythritol
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, xanthan gum, and salt. Mix thoroughly to ensure even distribution of the ingredients.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry mixture until it resembles a coarse meal with small pea-sized pieces of butter.
In a separate, smaller bowl, whisk together the egg, heavy cream, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Be careful not to overmix.
Fold in the sugar-free chocolate chips evenly throughout the dough.
Place the dough onto the prepared baking sheet and form it into a round disc about 1 inch thick. Use a sharp knife to cut the disc into 8 equal wedges.
Carefully separate the wedges slightly so they have space to expand while baking.
Bake in the preheated oven for 18-20 minutes or until the scones are golden brown on the edges.
Remove from the oven and allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 8.4 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 454 mg | 35% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
