Chocolate Chip Scones (Keto, Paleo)
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.
Servings: 8 scones
Ingredients
Dry ingredients
- 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
Wet ingredients
- 3 large eggs
- 1 teaspoon apple cider vinegar
Instructions
- 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.
Notes
Nutrition Facts (per scone, recipe makes 8 scones): 154 calories, 12 g fat, 14 g total carbs, 4 fiber, 7 g sugar alcohols (3 g net carbs), 7 g protein