Do you love scones as much as I do? Then you will devour these chocolate chip scones, they are divine! Keto, Paleo, gluten-free, grain-free, dairy-free, sugar-free.
YES to low-carb and paleo chocolate chip scones!
I recently posted an incredibly delicious lemon almond scone recipe, and it went absolutely bonkers! Everyone has been telling me how downright delicious they look, so I thought maybe it was time for another scone recipe, what do you think?
If you’re anything like me, you want to grab breakfast super quickly in the mornings, and spend almost no time thinking about breakfast at all.
On the weekends, I prefer to prep most of my breakfast for the week, and the less time I can do it in, the better.
Well these scones are absolutely perfect when it comes to meal prep! They’re quick, easy and the oven does all the hard work.
Oh oh pick me, I want some!!
If you are ready to jump on board and give them a shot, then let’s dive right in! All you need for this recipe is some almond flour, coconut flour, sweetener, eggs, baking soda, apple cider vinegar, and of course some chocolate!
Simply mix all the dry ingredients in one bowl (except the chocolate chips, gotta save the best for last!) and the wet ones in a second bowl. Mix the two together and then add in the chocolate chips.
Roll the dough into a ball on a sheet of parchment paper, then flatten the ball down until it’s about 1 inch in thickness (2.5 cm).
Slice it into 8 evenly-sized pieces, like you would a pizza pie. Using a spatula, carefully move the slices onto a baking sheet lined with parchment paper, making sure to space them out for even cooking.
Toss into a preheated oven and allow to bake until browned around the edges! These stay good in the fridge for the entire work week, so you can grab and go whenever you need to.
Can I substitute flours?
I have not tried this particular recipe with any other types of flour. If you do attempt this, know that each type of flour has a different absorbance, so you can not substitute most flours 1-to-1 with another type.
You should be knowledgeable of the flour you are working with before attempting. If you want me to try with a particular type of flour, let me know which type in the comments below, and I’ll play around with it!
How are these best stored?
You can store them for 3-4 days in an air-tight container at room temperature with no issues. In fact, I think they taste best when stored at room temperature. Beyond that, I recommend storing them in the fridge in an air-tight container for up to a week. I have not tried freezing them.
You may also enjoy these other breakfast recipes:
Chocolate Chip Scones (Keto, Paleo)
- 1-1/4 cup blanched almond flour (150 g), I like the Nature's Eats brand
- 1/3 cup coconut flour (37 g), I like the Arrowhead Mills brand
- 4 tablespoons granulated sweetener such as a stevia/erythritol blend
- 1/2 teaspoon baking soda
- handful sugar-free chocolate chips or finely chopped 90% or 100% chocolate squares
- 3 large eggs
- 1 teaspoon apple cider vinegar
- Preheat oven to 350F.
- Mix all dry ingredients except chocolate together in a bowl. Add in eggs one at a time and mix thoroughly until combined.
- Mix in apple cider vinegar and stir again until combined. Mix in chocolate chips/chunks and stir once again until well-incorporated.
- Roll dough into a ball and place on a sheet of parchment paper. Flatten mixture down into a circle, approximately 1 inch (2.5 cm) thick. Slice into 8 "pieces of pizza". Move to a baking sheet, and separate each scone by a few inches, using a spatula.
- Bake for 15-20 minutes, or until the edges begin to brown. Allow to cool fully before consuming. Store in an air-tight container at room temperature for 3-4 days, or in the fridge for up to a week.