Easy Low-Carb Chocolate Chip Scones
Lauren Lester- Ready in 30m
- 3.7 g net carbs
- 201 kcal
- Serves 8
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You’re going to love these EASY keto Chocolate Chip Scones!
These scones hold together perfectly and have an awesome texture. They keep at room temperature for about a week so it’s easy to make a batch to have on hand during the week for rushed mornings.
You can totally swap out the sugar-free dark chocolate chips for any add-in that you wish, leave your suggestions below! If you're making savory scones, simply skip the sweetener. Here’s some of my favorites:
- Berries (blueberries, strawberries, raspberries or blackberries)
- Cinnamon & chocolate chips, or orange zest & chocolate chips
- Bacon and cheese (try our Keto Cheese & Chive Scones)
- Sun-dried tomato and basil (try our Low-Carb Pizza Scones)
- Blue cheese + strawberry + basil (seriously so good!)
Can I Use Dark Chocolate?
Any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin such as Lily's (milk or dark).
Can I Make Nut-Free Keto Scones?
You can easily convert this recipe to nut-free by using an equivalent amount of ground sunflower seeds instead of almond flour.
Step-by-step
Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl whisk together the dry ingredients. In a small bowl whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
Combine until you get a cookie dough like mixture. Place the dough onto the parchment paper in the shape of a circle. Cut into 8 pieces and move them slightly apart.
Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center of a scone comes out clean.
Cool on a cooling rack. Store at room temperature for up to 5 days.
Recipe
Easy Low-Carb Chocolate Chip Scones
★★★★☆4.3These delicious low-carb chocolate chip scones are so easy to make and are the perfect sugar-free treat to ...
- Hands on
- 10m
- Overall
- 30m
- Servings
- 8
- 3.7 g
- Net carbs
- 5.1 g
- Protein
- 17.2 g
- Fat
- 201
- kcal
Ingredients makes 8 servings
Instructions
Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl whisk together the dry ingredients. In a small bowl whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
Combine until you get a cookie dough like mixture. Place the dough onto the parchment paper in the shape of a circle. Cut into 8 pieces and move them slightly apart.
Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center of a scone comes out clean.
Cool on a cooling rack. Store at room temperature for up to 5 days.
Nutrition per serving
Carbs 8%Protein 11%Fat 81% of calories
- Net carbs
- 3.7 g
- Total carbs
- 14.7 g
- Fiber
- 3.3 g
- Sugars
- 1.4 g
- Protein
- 5.1 g
- Fat
- 17.2 g
- Saturated fat
- 7.8 g
- Calories
- 201 kcal
- Sodium
- 125 mg · 5.42% RDA
- Magnesium
- 37 mg · 9.33% RDA
- Potassium
- 112 mg · 5.59% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Coconut flour, organic | 0.4 g | 0.7 g | 0.6 g | 14 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.2 g | 0.1 g | 2.9 g | 27 |
| Coconut oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.8 g | 0.6 g | 9 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Lily's sugar-free dark chocolate chips | 1.6 g | 0.8 g | 3.2 g | 44 |
| Total | 3.7 g | 5.1 g | 17.2 g | 201 |
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (27)
This recipe is great! Used it for my husband who is on a low carb diet. The only one thing I would suggest is if you have conventional oven, lower the cooking time to 15-18 minutes. When I cooked them for 20 minutes, the bottoms were quite brown. Not burnt but browned for sure. Still nonetheless this recipe is awesome! Thanks-..
Thank you so much, I'm glad you enjoyed! I'll make sure to update the tips.
These are wonderful. I added at least a tsp of cinnamon, I love cinnamon! My favourite was always cinnamon raisin scones before keto.
Thank you Kate, glad you enjoyed!
These look delicious!
I’ll add coconut flour to my next grocery store run...but in the meantime, could I just make this recipe with almond flour? If so, how would you recommend I adapt it?
Oh yes you could do that! If you want to use just almond flour, use 3/4 cups (75 g/2.7 oz) to replace the 1/4 cup coconut flour. This means you will need a total of 1 and 3/4 cups of almond flour. If it's still too sticky, use a total of 2 cups. I hope this helps!
Thank you so much for the quick reply! Can’t wait to try this out 😊
Hey,
I see all these lovely keto recipes, but I am allergic to nuts, so can't use almond flour. What would be a good flour to use instead?
Thanks in advance!
Mina.
Hi Wilhelmina, your best bet would be ground sunflower seeds because they have a similar fat content and will result in similar texture (1 cup ground sunflower seeds just like almond flour). If you use coconut flour, remember to use 1/3 cup of coconut flour for every 1 cup of almond flour and add one egg per each 1/3 cup.
Tried these with dried 50% less sugar cranberries & grated some fresh orange; they are delicious..... just as good as those we buy!
Thank you Andrea, thats worth trying!
Made these the first time with blueberries... were a little soft; second batch made with Lily’s chocolate chips & this batch was awesome!
Andrea
Glad you enjoyed! That is the issue with berries - they are delicious but make most baked goods too moist, much better in muffins 😊
Hi, i want to try this recipe. Instead of chocolate I want to use sour cherries. At what stage of preparation should I mix them into the dough
That sounds delicious! I would say at the same point as you would chocolate chips. Let me know how it went 😊
Hi May I change the 2tbsp melted virgin coconut oil to melted butter? Please advise. Thank you.
Absolutely, I think it will taste even better!
What can I used in place if gluten-free baking powder? I don’t have gluten-free
You can use baking soda plus cream of tartar instead. To substitute 1 teaspoon of baking powder, you need 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda. Instead of cream of tartar you can also use lemon juice or apple cider vinegar. I hope this helps!
These were absolutely delicious and I even forgot the melted ghee/coconut oil. I did add the rind of an orange and I really think it added to the flavor but I think essence of orange would do the trick also. Thanks for the great and easy recipe!
Thank you for your lovely feedback Anna!
DELICIOUS! I've been trying to adjust an old non-keto scone recipe and I wasn't having much success. This recipe was perfect. Well done.
Thank you Ann!
This was delicious. And best of all the recipe is pretty easy to make. Perfect pairing with a cup of coffee.
Thank you Alicia! ❤️
hi, how big the circle and how thick the circle
The diameter should be about 20 cm (8 inch). I hope this helps!