Low Carb Keto Scones

Three chocolate chip scones on a piece of white parchment paper.

5 from 10 reviews

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!



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) Sugar Free Chocolate Chips

1 Large Egg

1/4 Unsweetened Vanilla Almond Milk

2 Tbsps (28g) Melted Butter

1 Tsp PURE Vanilla Extract


  1. Mix and combine all of the dry ingredients in a large bowl and set the bowl aside.
  2. 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.
  3. When a dough does form, add in 1/3 cup (48g) low carb chocolate chips.
  4. Refrigerate the dough for 30 minutes (it will be easier to work with)
  5. Remove from the fridge and add the dough to a baking sheet lined with parchment paper
  6. 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.
  7. Bake at 325 Degrees Fahrenheit for 30 minutes, or until the top is golden brown.
  8. Let the scones cool down completely in the tray.
  9. Once they have cooled, use a sharp knife, and cut along the edges of the scones to get them unstuck from one another.
  10. 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!


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