These keto chocolate chip scones are so tender and moist with perfectly crisp edges and chocolate chips in every bite. You'd never know that these were almond flour scones with only 3 NET CARBS!
Table of Contents
The Best Keto Scones
These keto almond flour scones make a delicious keto breakfast. They're wonderfully soft in the middle, have golden, crispy edges, and are filled with sugar free chocolate chips.
Honestly, these taste just like "normal" scones. But instead of being loaded with carbs and sugar, this low carb scones recipe is sugar free, gluten free, and has only 3 NET CARBS!
And not only to they taste incredible, but this almond flour scones recipe is actually super easy to make! I'd say it's as easy and delicious as my keto chocolate chips cookies and fudgy keto brownies.
So if you're in to keto baking, you'll want to give those recipes a try next!
Keto Scone Ingredients
One of the best parts about these almond flour scones is that you need simple ingredients to make them!
Check out everything you'll need:
- 1 Cup Kirkland's Blanched Almond Flour
- ¼ Cup Coconut Flour
- ¼ Cup Swerve Confectioners Erythritol
- ½ teaspoon Baking Powder
- ⅓ Cup Sugar Free Chocolate Chips
- 1 Large Egg
- ¼ Unsweetened Vanilla Almond Milk
- 2 Tbsps Melted Butter
- 1 teaspoon Vanilla Extract
All of these ingredients play an important role in not only making these classic scones low carb, but also in giving them the right taste too. So, it's important to use all of them in the correct quantities. For instance, DO NOT substitute almond flour for coconut flour, and vice-versa.
As far as the almond flour goes, if you want to substitute it, you can use an equal amount of walnut flour or sunflower seed flour. Both work great to make these scones keto friendly.
Also, it's worth mentioning my go-to for confectioners erythritol is Swerve. There are a few different companies making erythritol, but I truly believe Swerve's is the highest quality powdered sweetener that I've used. And the confectioners erythritol they make is what I use in just about every one of my recipes.
By the way, erythritol -and monk fruit- is a 0 net carb, 0 calorie, sugar substitute that doesn't raise blood sugar levels. And that makes it the perfect sugar replacement for anyone following a low carb diet, like the keto diet.
And if you don't want to use it, any monk fruit sweetener that is keto friendly will work!
How to Make Almond Flour Scones
As I mentioned earlier, the process of making these keto and grain free scones is super easy. Even if you've never made anything like them before, you'll find this recipe to be an easy one.
So without further ado, let's make some scones!
Step 1: Mixing The Ingredients
The first thing you'll want to do is mix and combine all of the dry ingredients in a large bowl and set the bowl aside.
Next, take out an even larger bowl mix and combine all of the wet ingredients. Once combined pour in the dry ingredients and fold them into the wet ingredients until a thick dough-y consistency forms.
Step 2: Forming The Scones
Once that thick dough forms, add in the ⅓ cup of low carb chocolate chips. And you can use any that you want, but my favorite ones are these sugar free chocolate chips from Lily's.
Now, refrigerate the dough for 30 minutes to make it easier to work with when you form the scones. And while you're waiting, you can make this Keto Wendy's Frosty for a tasty drink!
Then after 30 minutes is up, remove the dough from the fridge and add it to a parchment line baking sheet. Press the dough out into about a 7X7 circle, thats ½ an inch thick, and use a pizza cutter to form 8 equal sized scones.
STEP 3: Baking The Scones
Now that the scones are formed, bake at 325 Degrees Fahrenheit for 30 minutes, or until the top is golden brown.
Then let the scones cool down completely in the tray. And once they have cooled, use a sharp knife, and cut along the edges of the scones to get them unstuck from one another. Enjoy!
How To store Almond Flour Scones
This recipe will make about 8 almond flour keto scones depending on how you cut them. So you'll definitely have some deliciousness left over to enjoy throughout the week!
To store, wrap them tightly with plastic wrap or put in an airtight container and they'll last at room temperature for about 2 days and in the fridge for about 1 week.
And if you want to keep them for longer, you can freeze the scones for up to 3 months.
Wrapping It all Up
That is how to make keto almond flour scones that are low carb, gluten free, and sugar free! But with being all that, they still taste like "real" scones!
These are so tender and moist inside, crispy on the outside, and have the perfect amount of chocolate chips in every bite. This has really been one of my favorite recipes lately, and I can't get enough of them for breakfast.
So I hope you like these gluten free almond flour and coconut flour scones. And if you want to give some more keto recipes a try, make sure to check out my Youtube Channel.
PrintLow Carb Keto Scones
These keto chocolate chip scones are so tender and moist with perfectly crisp edges and chocolate chips in every bite. You'd never know that these were almond flour scones with only 3 NET CARBS!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 Scones
- Category: Breakfast
- Cuisine: Keto Low carb
Ingredients
1 Cup (100g) Kirkland's Blanched Almond Flour
¼ Cup (25g) Coconut Flour
¼ Cup (60g) Swerve Confectioners Erythritol
½ Tsp Baking Powder
⅓ Cup (48g) Sugar Free Chocolate Chips
1 Large Egg
¼ Unsweetened Vanilla Almond Milk
2 Tbsps (28g) Melted Butter
1 Tsp PURE Vanilla Extract
Instructions
- Mix and combine all of the dry ingredients in a large bowl and set the bowl aside.
- In an even larger bowl mix and combine all of the wet ingredients. Once combined fold in the dry ingredients until a thick dough-y consistency forms.
- When a dough does form, add in ⅓ cup (48g) low carb chocolate chips.
- Refrigerate the dough for 30 minutes (it will be easier to work with)
- Remove from the fridge and add the dough to a baking sheet lined with parchment paper
- Press the dough out into about a 7X7 circle, thats ½ an inch thick, and use a pizza cutter to form 8 equal sized scones.
- Bake at 325 Degrees Fahrenheit for 30 minutes, or until the top is golden brown.
- Let the scones cool down completely in the tray.
- Once they have cooled, use a sharp knife, and cut along the edges of the scones to get them unstuck from one another.
- Store in a sealed container in the fridge for several days.
Notes
*NOTE: Macros don't account for the erythritol sweetener, it has ZERO CALORIES and should be tracked as ZERO CARBS!
Nutrition
- Serving Size: 1 Scone
- Calories: 145
- Fat: 12.5
- Carbohydrates: 7.5
- Fiber: 4.5
- Protein: 4.5
Keywords: Keto scones, low carb scones, almond flour scones, keto chocolate chip scones, almond flour scones recipe, how to make keto scones, how to make low carb scones, scones for keto, easy keto scone, how to make almond flour scones, how to make scones with almond flour, chocolate chip almond flour scones, best keto scones
I love you because you got right to it without the unnecessary talking so many others do. I love the recipe too! I think I’ll make Keto lemon scones with your recipe.
Thanks Jeanette :) Hope you like the scones!
These are so easy to make and they taste amazing!
My kids loved them too.
Always a plus when the kids like 'em :)
I really enjoy your videos and recipes! Thanks!
I love this recipe, thank you! Made these with dried blueberries instead of chocolate chips, and the zest and juice of one lemon. Delicious, simple and healthy! Next time I will separate the egg and beat the white to fold in last to see if it will lighten them up a bit.
Wow. I mean literally wow. One of the best keto recipes I tried.
Wow these are so good thank you
Thanks for this simple recipe! I'm not good at baking and it was so easy to do. I've made this in so many ways:
1) Plain scones with walnut milk.
2) Blueberry scones with lemon extract and macadamia nut milk
3) Cranberry scones with lemon extract and macadamia nut milk (ordered orange extract to try that out too)
4) Pumpkin spice scones with chopped pecans, macadamia nut milk, golden monkfruit, and caramel extract
It's the easiest recipe to change up and get creative!
I can't begin to tell you what a non-cook I am. I'm allergic to following recipes! Something about my ADD, plus fatigue, and/or not having all ingredients on hand. Anyway, I had a craving for scones and found your Keto recipe, and I did it! Okay, I didn't have the right pan and they're not much to look at, but hey, they're scones! I used dried blueberries and added a packet of True Lemon to the dry ingredients and made a glaze with True Lemon, a mixture of grass-fed butter and coconut oil and sweetener. The sweetener I used was monk fruit with erithrytol. Of course, I can't state any measurements! But, yet, miraculously, your recipe worked for me and the scones taste like scones! Thank you for that.
I wish you had a hard copy cookbook, because I just can't get myself to use digital cookbooks. Any plans for that?
Thanks, you rock!
We loved these. Even my husband who doesn’t worry about carb intake!
These were amazing!! I will totally make them again!