Easy Low-Carb Chocolate Chip Scones

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You’re going to love these EASY keto Chocolate Chip Scones!

These scones hold together perfectly and have an awesome texture. They keep at room temperature for about a week so it’s easy to make a batch to have on hand during the week for rushed mornings.

You can totally swap out the sugar-free dark chocolate chips for any add-in that you wish, leave your suggestions below! If you're making savory scones, simply skip the sweetener. Here’s some of my favorites:

• Berries (blueberries, strawberries, raspberries or blackberries)
• Cinnamon & chocolate chips, or orange zest & chocolate chips
• Bacon and cheese (try our Keto Cheese & Chive Scones)
• Sun-dried tomato and basil (try our Low-Carb Pizza Scones)
• Blue cheese + strawberry + basil (seriously so good!)
  

Can I Use Dark Chocolate?

Any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin such as Lily's (milk or dark).

Can I Make Nut-Free Keto Scones?

You can easily convert this recipe to nut-free by using an equivalent amount of ground sunflower seeds instead of almond flour.

Nutritional values (per serving)

Ingredients (makes 8 servings)

• 1 cup almond flour (100 g/ 3.5 oz)
• ¹/₄ cup coconut flour (30 g/ 1.1 oz)
• ¹/₄ cup granulated Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₂ tsp gluten-free baking powder
• ¹/₄ tsp sea salt
• ¹/₄ cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• 2 tbsp melted virgin coconut oil or ghee (30 ml)
• 1 large egg
• 1 tsp sugar-free vanilla extract
• ¹/₂ cup sugar-free chocolate chips such as Lily's (90 g/ 3.2 oz)

Instructions

1. Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
2. In a large bowl whisk together the dry ingredients. In a small bowl whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
   
3. Combine until you get a cookie dough like mixture. Place the dough onto the parchment paper in the shape of a circle. Cut into 8 pieces and move them slightly apart.
   
   
4. Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center of a scone comes out clean.
5. Cool on a cooling rack. Store at room temperature for up to 5 days.
   

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Almond flour (blanched ground almonds, almond meal)
1.1 g	2.7 g	6.6 g	74 kcal
Coconut flour, organic
0.4 g	0.7 g	0.6 g	14 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g	0.1 g	2.9 g	27 kcal
Coconut oil, extra virgin
0 g	0 g	3.4 g	30 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g	0.8 g	0.6 g	9 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	1 kcal
Lily's sugar-free dark chocolate chips
1.6 g	0.8 g	3.2 g	44 kcal
Total per serving
3.7 g	5.1 g	17.2 g	201 kcal

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