Chocolate Chip Keto Scones

I love these almond flour keto scones with chocolate chips and pecans, but you can add any mix-ins that you like. They are soft and moist, and a perfect low carb breakfast or snack any time of day! 

They only have 3.8 net carbs each, but they certainly don’t taste like it! And as a bonus, they are super easy to make.

It’s taken me months of tweaking to come up with a keto scone recipe that I really LOVE. These scones are soft and moist, with a yummy crunch from the pecans. And of course you can’t go wrong with chocolate chips!

I’ve tried them with both dark and milk chocolate sugar free chocolate chips, and I like the milk chocolate the best because the dough isn’t overly sweet. 

Originally, I made them with granulated sweeteners, and they were still tasty, but the texture is much better with powdered swerve.  

Are chocolate chips Keto friendly?

There are actually dozens of keto friendly chocolate chips on the market. They are made with sugar substitutes, which takes the carb count way down. I’ve used Choc Zero, Lily’s, and Bake Believe chocolate chips all with good results. My personal favorite are Lily’s milk chocolate chips.

HOW TO MAKE KETO SCONES WITH CHOCOLATE CHIPS

1. Preheat the oven to 375°. In a mixing bowl, whisk together almond flour, powdered Swerve, baking powder, and salt. 
   
2. Grate in the cold butter. (Or cut it in with a pastry cutter or two forks.) Stir until evenly mixed, then stir in the chocolate chips and pecans.
   
3. Whisk together the cream, egg, and vanilla in a small bowl. Pour the wet ingredients over the almond flour mixture and stir till well combined.
   
4. Sprinkle your countertop with a small amount of almond flour. Press the dough into a 7-8″ circle. 
   
5. Cut the circle into eight wedges with a sharp knife. Place on silicon or parchment paper lined baking sheet at least 2 inches apart.
   
6. Bake in a preheated 375° oven for about 15 minutes, or until lightly browned. Let sit on the pan for 10 minutes, then carefully remove to cooling rack to cool completely.

HOW TO STORE LEFTOVER SCONES?

These low carb scones will store at room temperature for 4-5 days in an airtight container. I actually like them better the day after I make them.

They also freeze really well, so I like to keep a few on hand for when I want a quick treat. After they are completely cool, carefully place them in freezer ziplock bags or another type of container. You can keep them in the freezer for up to 3 months.

You can either let them thaw at room temperature, or heat them up in the microwave for a few seconds. I like to heat them at half power so they don’t get hot spots.

PRO TIPS:

• I have found that powdered Swerve gives these scones the best texture. They are still tasty with granulated sweetener, but they aren’t as soft and smooth.
• Make sure you are using a high quality blanched almond flour. Almond meal will not yield the same results!
• When they first come out of the oven, these low carb scones are very fragile. Don’t worry, they will set up as they cool.
• For the best flavor, you definitely want to toast your pecans. After they are toasted, the flavor and crunch are improved, so you can use less and keep the carb count down. 
• Want an extra decadent scone? Drizzle some melted low carb chocolate chips over the tops of the scones after they have baked.

MORE KETO TREATS:

• Keto Blueberry Muffins
• Chocolate Peanut Butter Fat Bombs
• Keto Coconut Clusters
• Blender Chocolate Mousse
• Keto Lemon Pound Cake
• Keto Chocolate Peanut Butter Mousse

CHOCOLATE CHIP KETO SCONE RECIPE

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Yield: 8 scones

Keto Scones with Chocolate Chips

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Soft, moist, and buttery, these keto scones are loaded with chocolate chips and pecans. Perfect for breakfast, but tasty enough for dessert!

Ingredients

• 2 cups + 2 Tbsp almond flour
• 1/2 cup Swerve confectioners
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp salted butter, very cold or frozen
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup Lily's milk chocolate chips
• 1/4 cup finely chopped pecans (toasted)

Instructions

1. In a mixing bowl, whisk together almond flour, powdered Swerve, baking powder, and salt.
2. Grate in the cold butter. (Or cut it in with a pastry cutter or two forks.) Stir until evenly mixed, then stir in the chocolate chips and pecans.
3. Whisk together the cream, egg, and vanilla in a small bowl. Add to the dry ingredients and stir till well combined.
4. Sprinkle your countertop with a small amount of almond flour. Press the dough into a 7-8″ circle. Cut the circle into eight wedges with a sharp knife.
5. Place on silicon or parchment paper lined baking sheet at least 2 inches apart.
6. Bake in a preheated 375° oven for about 15 minutes, or until lightly browned.
7. Let sit on the pan for 10 minutes, then carefully remove to cooling rack to cool completely.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 294mgCarbohydrates: 8gNet Carbohydrates: 3.8gFiber: 1gSugar: 6gProtein: 3g

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