These Keto Chocolate Chip Scones are a delicious keto breakfast, brunch, or dessert recipe that uses low carb chocolate chips, almond flour, and coconut flour to make light, fluffy scones that everyone will love.

Keto Chocolate Chip Scones are a great keto breakfast option

Keto Chocolate Chip Scones

Just because you’re on the keto diet doesn’t mean that sweet tooth suddenly disappeared. This weekend I was craving chocolate so I pulled out a bag of Lily’s Dark Chocolate Chips (my favorite!!) and in 10 minutes these easy low carb scones where made and in the oven.

These simple scones are made with a mixture of almond flour and coconut flour and they come out perfectly light and tender with just the right amount of sweetness.

I served them to my guy who is not eating keto and he absolutely loved them too. I can’t decide if that’s a good thing or a bad thing because now I have to share ! 🙂

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make ahead Keto Chocolate Chip Scones

What Flour Do You Use for Keto Baking?

When it comes to keto baking the most common flours you’ll see used are almond flour and coconut flour.

Almond Flour – Almond flour is made from almonds that have been blanched to remove the skin and then finely ground to create a powder. It is high in protein and fiber and low in net carbs so it is a good alternative to traditional flours.

Note: Almond meal is different than almond flour though sometimes the names are used interchangeably. Almond meal is made from almonds that have been ground with the skin still on and it is not ground as finely. This can make a difference in the texture of your baked goods so make sure to look for finely ground almond flour.

Coconut Flour – Is another high protein, high fiber, low net carb flour made from dried coconut meat which has been finely ground. It is best used in conjunction with another gluten-free flour (such as almond flour).

quick and easy Keto Chocolate Chip Scones

How to Make Keto Chocolate Chip Scones:

  1. Preheat oven to 350°F.
  2. In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
  3. Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
  4. Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
  5. Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
  6. Bake in the 350 degree F oven for 17-21 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
  7. Remove from the oven and let the scones cool completely before storing in an airtight container.

Only 3 Net Carbs per scone!

Tips for getting the best results:

  • Don’t melt your butter! – This recipe calls for softened, or room temperature butter. I know when you’re short on time it’s tempting to put your butter in the microwave and heat it up but for this recipe you want to make sure the butter is only softened and not melted. There isn’t a lot of flour so too much liquid will make the batter too soupy to form into triangles. Room temperature butter will give it just the right texture. If it isn’t quite soft enough put it in your mixer with the dry ingredients and just keep creaming it together until it is thoroughly combined and there are no butter chunks.
  • Watch for browning on top – The time can vary by oven so watching for browning is going to be your best indicator of doneness. When the edges because to brown you’re almost there. You’ll start seeing a few little brown spots forming up the sides and on top, usually on any ridges or bumps in the dough. When this happens they are ready to come out of the oven.
  • Let them cool completely before moving – This is the hard part! Now, I’m not going to lie, I usually eat one right out of the oven but inevitably it falls apart because these are very soft and delicate until they cool completely. Still tastes totally delicious but the texture does firm up as they cool so be patient 🙂
Keto Chocolate Chip Scones made with coconut and almond flour

When the scones come out of the oven they smell amazing, those melted chocolate chips are going to be call to you! Once they are completely cool dig in. They have a delicious chocolate chip cookie flavor with just a tiny hint of coconut from the coconut flour.

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Servings: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Keto Chocolate Chip Scones

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
  • Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
  • Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
  • Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
  • Bake in the 350 degree F oven for 17-21 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
  • Remove from the oven and let the scones cool completely before storing in an airtight container.

Notes

Note: The scones will be very delicate when they come out of the oven. Feel free to eat one right away but know that it will most likely fall apart (still tastes amazing!!) Once they have cooled completely they will be firmer and less delicate and have more of the texture of a scone. 
See the tips above in the post for detailed tips for getting the best results. 

Nutrition

Serving: 1scone, Calories: 156kcal, Carbohydrates: 5g, Protein: 2g, Fat: 20g, Saturated Fat: 7g, Monounsaturated Fat: 2g, Cholesterol: 39mg, Sodium: 280mg, Potassium: 12mg, Fiber: 2g, Vitamin A: 49IU, Calcium: 3mg, Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast, Dessert
Cuisine: American
Keyword: keto baking recipe, keto breakfast recipe, keto chocolate chip, keto scone, low carb scone