Low Carb Chocolate Scones
Indulge guilt-free with these rich and tender Low Carb Chocolate Scones, a decadent treat perfect for breakfast, brunch, or an afternoon snack. Made with a blend of almond flour and coconut flour, they’re gluten-free, keto-friendly, and low in carbs, while unsweetened cocoa powder and sugar-free chocolate chips lend an irresistibly chocolatey flavor. Sweetened with erythritol and enriched with heavy cream and cold, buttery goodness, these scones boast a texture that’s perfectly crumbly yet moist. Easy to prepare in just 15 minutes, they bake to perfection in under 20, delivering a warm, heavenly aroma that will have your kitchen smelling like a bakery. Whether you’re following a ketogenic diet or just looking for a healthier chocolate fix, these scones are sure to satisfy your sweet tooth without derailing your goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Erythritol sweetener
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 0.5 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, cocoa powder, erythritol, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Cut the cold unsalted butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.
Fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
Transfer the dough onto a lightly floured surface and shape it into a disc about 1 inch thick.
Using a sharp knife, cut the dough into 8 equal wedges, like a pizza.
Place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are firm to the touch and lightly browned on the edges.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the scones warm or at room temperature. Enjoy your low-carb chocolate treat!
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.2 g | 363% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 107.6 g | 384% | |
| Total Sugars | 12.4 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 642 mg | 49% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2174 mg | 46% | |
*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.
