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.