Low Carb Keto Scones
Keto Scones can actually taste just like “normal” scones. Best of all, it can be pretty damn easy to make Keto Scones taste that way too!
However, the taste of today’s low carb scone recipe isn’t the only thing that’s on point, the texture is too. You know, the crumbly, fall-apart-in-your-mouth after every bite texture? Yeah, these scones have that!
And, what I think you’re really going to dig about these scones is that each one only has 3 NET CARBS!
How To Make Low Carb Keto Scones (Video)
Keeping The Carbs As Low As Possible
Ok, so what sets apart a low carb keto scone recipe, from just your average scone recipe?
And today’s scone recipe has 4 main low carb keto friendly ingredients…
- Coconut Flour
- Almond Flour
- Confectioners Erythritol
- Lily’s No-Sugar-Added Chocolate Chips
All of these ingredients play an important role in not only making these 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, I’ve recently switched to using the Kirkland’s Blanched Almond Flour. It has the lowest amount of carbs – 2 NET CARBS per 28g serving – I’ve seen, and it’s one of the cheapest almond flours I’ve found too. I highly recommend using that one for your scones to keep the carbs as low as possible!
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 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 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.Print
Low Carb Keto Scones
Low Carb Keto Scones! This is THE BEST easy to make keto scone recipe. They’re made with coconut flour, almond flour, and just a few other ingredients, and take practically no time to make. Plus, each one of these keto friendly scones has just 3 NET CARBS!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 Scones 1x
- Category: Breakfast
1 Cup 100g Kirkland’s Blanched Almond Flour
1/4 Cup 25g Coconut Flour
1/4 Cup 60g Swerve Confectioners Erythritol
1/2 Tsp Baking Powder
1/3 Cup (48g) Lily’s Low Carb Chocolate Chips (NO SUGAR ADDED 2 NET CARBS)
1 Large Egg
1/4 Unsweetened Vanilla Almond Milk
2 Tbsps 28g Melted Butter
1 Tsp PURE Vanilla Extract
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 1/3 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 1/2 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.
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES and should be tracked as ZERO CARBS!
- Serving Size: 1 Scone
- Calories: 145
- Fat: 12.5
- Carbohydrates: 7.5
- Fiber: 4.5
- Protein: 4.5
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