Keto Chocolate Chip Scones

Course Breakfast, Dessert

Cuisine American

Keyword keto baking recipe, keto breakfast recipe, keto chocolate chip, keto scone, low carb scone

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 156kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

3/4 cup Almond flour
1/4 cup Coconut flour
5 tablespoons Granular erythritol sweetener we used Swerve
2 teaspoons Gluten free baking powder
1/4 teaspoon Salt
1/4 cup Butter unsalted, softened
1/4 cup Unsweetened Almond Milk
2 teaspoons Vanilla extract
1 large Egg
4.5 ounces Lily's Dark Chocolate Chips

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.
Add the chocolate chips and using a spatula fold them into the dough.
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