Low Carb Keto Chocolate Chip Scones

These Low Carb Keto Chocolate Chip scones are one of my go-to recipes!

They are super easy to make for a quick breakfast treat and a great way to impress any non-keto or low carb friends and family.

The are just the right amount of sweet and pair well with a cup of coffee or tea!

Ingredients in Low Carb Keto Chocolate Chip Scones

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered/Granular Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of tr
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.

Tools I used to Make Low Carb Keto Chocolate Chip Scones

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Can I Replace Coconut Flour with Almond Flour or Vice Versa?

I know in many of my recipes I give substitutions but unfortunately in this recipe I would strongly recommend using both coconut and almond flour. I experimented a lot with the different flour ratios to end up with this great dough!

Tips For Making Low Carb Keto Chocolate Chip Scones

Make sure your butter is cold and that you just mix enough for everything to come together.
You can also refrigerate the dough after adding the butter for 10-15mins to make sure everything stays chilled.
When slicing the scones, feel free to separate them before baking. I keep mine in a circle because I like the look when they come out of the oven but you definitely don't have to keep them in that formation!
To make these scone “drier” more like traditional scones, just add a couple extra tablespoons of coconut flour to the batter.

Low Carb Keto Chocolate Chip Scones

Serves: 8

Ingredients

1 cup almond flour, 112g
3/4 cup coconut flour, 80g
6 tbsp powdered monkfruit/erythritol sweeter, 70g
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/2 cup cold salted butter, 120g
1/4 cup heavy whipping cream, 60ml
1/4 cup sour cream, 60g
1 egg
1/4 tsp almond extract (optional)
1 tsp vanilla extract
1/2 cup stevia sweetened chocolate chips, 120g
granular monkfruit/erythritol sweetener for sprinkling, optional

Directions:

Pre-heat oven to 375*F.
In a large bowl combine all of your scone dry ingredients including the sweetener.
Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
In another medium bowl, whisk together all of your wet ingredients until smooth.
Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms (just enough until all of the flour is incorporated).
Stir in your chocolate-chips as well.
Next, take your dough and place it on a large baking sheet that’s lightly greased and form it into a round circle that’s about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set more when they have a chance to cool).
Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack. Enjoy your Low Carb Keto Chocolate Chip Scones warm or store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.

Nutrition for 1 scone (1/8th of recipe): 333 calories | 29.3g fat | 6g NET carbs | 6.5g protein | 10.2g fibre

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Low Carb Keto Chocolate Chip Scones

Low Carb and Keto friendly chocolate-chip scones. The perfect easy, quick breakfast or snack!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Keyword: scones

Servings: scones

Calories: 333kcal

Ingredients

1 cup almond flour 112g
3/4 cup coconut flour 80g
6 tbsp powdered monkfruit/erythritol sweeter 70g
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/2 cup cold salted butter 120g
1/4 cup heavy whipping cream 60ml
1/4 cup sour cream 60g
1 egg
1/4 tsp almond extract optional
1 tsp vanilla extract
1/2 cup stevia sweetened chocolate chips 120g
granular monkfruit/erythritol sweetener for sprinkling optional

Instructions

Pre-heat oven to 375*F.
In a large bowl combine all of your scone dry ingredients including the sweetener.
Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
In another medium bowl, whisk together all of your wet ingredients until smooth.
Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms (just enough until all of the flour is incorporated).
Stir in your chocolate-chips as well.
Next, take your dough and place it on a large baking sheet that’s lightly greased and form it into a round circle that’s about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set more when they have a chance to cool).
Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack. Enjoy your Low Carb Keto Chocolate Chip Scones warm or store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.

Notes

Make sure your butter is cold and that you just mix enough for everything to come together.
You can also refrigerate the dough after adding the butter for 10-15mins to make sure everything stays chilled.
When slicing the scones, feel free to separate them before baking. I keep mine in a circle because I like the look when they come out of the oven but you definitely don't have to keep them in that formation!
To make these scone "drier" more like traditional scones, just add a couple extra tablespoons of coconut flour to the batter.