This easy recipe for keto Chocolate Chip Scones doesn’t require any fancy equipment — just a fork and a large spoon. They are as good as any scone at Starbucks and sugar free!
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I used to frequent Starbucks several times a week when I worked as a Sign Language Interpreter in San Diego. I always ordered a venti cappuccino with sugar-free hazelnut syrup and sometimes the maple oat nut scone. That scone was my favorite thing in the whole world! Well, imagine my surprise… biting into these wonderful low carb chocolate chip scones and realizing they tasted almost the same. They are just amazing!
How amazing? Well, they have a nice crispy exterior and moist interior — not a cake-like interior – no way! They are a little dense – in a good way, and have a warm comforting flavor which is just perfect for Fall.
I’ve been making low carb almond flour scones for many years, now. I typically make them as a Sunday treat, but sometimes I wake up early in the morning and prepare them on a school day. It’s always a nice surprise for my kids.
I’ve prepared scones many ways over the years, but I especially love them with chocolate chips. This time I chopped up a Sukrin Milk Chocolate bar instead of the usual dark chocolate. It did not disappoint! The chocolate is sweetened with erythritol and stevia so it sugar-free. It’s also delicious.
To introduce that warm brown sugar flavor we all love in chocolate chip cookies, I used the Sukrin Gold which is the best brown sugar substitute I’ve found to date. It tastes just like brown sugar and never dries out. If you don’t have the Sukrin Gold, adding maple extract mimics the warmth and depth of flavor brown sugar provides. So, use more maple extract in the recipe.
These low carb scones have a nice crispy exterior and are between a biscuit and cookie in texture, but make sure not to over bake them. You don’t want them to get too dry.
I bet your friends and family will never in a million years guess that these scones are gluten-free, sugar-free and ketogenic to boot. You’ll fool ’em all with this tasty chocolate chip scone recipe.
You’ll be so happy you tried this tasty treats!
Just look at all of that chocolate goodness!
Make sure to try the Low Carb Maple Walnut Scones, too.
Keto Chocolate Chip Scones
Ingredients
- 2 1/2 cups almond flour*
- 1/3 cup Low carb brown sugar packed
- 2 oz 90% chocolate, chopped into chunks (I used 1.5 Sukrin Milk Chocolate Bars)(60 gm)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1/2 tsp stevia glycerite (or your favorite liquid stevia to taste)
- low carb sugar (or your favorite granulated sweetener)
Glaze
- .75 oz 90% chocolate, finely chopped (1/2 of Sukrin Milk Chocolate Bar)(20 g)
- 2 tsp butter
- 1 tbsp heavy cream
Instructions
Preparation
- Preheat oven to 350 and place rack to middle position. Line a large sheet pan with parchment paper. Chop the chocolate.
Method
- Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.
- In a small microwaveable bowl, melt the butter (about 30 seconds). Add the eggs, vanilla extract, maple extract and stevia. Mix well with a fork.
- Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together. Do not use a mixer!
- Sprinkle a little almond flour over the prepared sheet pan. Pour/scrape the dough for the scones onto the middle of the parchment and sprinkle the surface with Sukrin:1, so your hands don't stick to the dough. Gently pat or roll the dough into a rectangle of ½ inch thickness. Cut into 12 pieces: first cut the rectangle lengthwise, then into 6 squares, then cut the squares into 2 triangles each.
- Gently lift each piece with a spatula and place it in its own spot on the parchment. Bake for 15-18 minutes. Remove to a rack and cool completely.
Glaze
- Put the butter, cream, and chocolate into a small microwaveable bowl. Microwave at 30 second intervals, stirring in-between, until the chocolate melts. Let the glaze cool slightly then drizzle it over the scones. Store in an airtight container in the refrigerator (or freeze) and gently heat before enjoying.
- Makes 12 scones. Each scone is 3.2g net carbs.
Notes
Nutrition
Hi Jen, sure! I made this chocolate chip scone recipe for Sukrin USA. It lives on their site. Sometimes bloggers help out other sites by contributing content. At the bottom of the page, click these words “Get the recipe at Sukrin USA”. I hope this helps. Let me know if there are any other problems. -Kim
Hi Sharon. Great questions. Low carb scones are only going to be crispy for the first few hours. Some recipes are better than others. I have had good feedback from my scones recipes on the blog and Facebook. You can almost always sub full fat coconut milk (from a can) for heavy cream in recipes. Sometimes you can sub coconut oil for butter, but not always. The Sukrin Gold gives a nice flavor and a little crisp. I hope you enjoy the recipe. -Kim
Thanks Kim! I’m looking forward to making them soon.
Waiting on my Sukrin order to try these! Thanks for the recipes!
Ok, just recently found this bloG a couple weeks ago and my g-free and low carb Pinterest boards have at least tripled in size! Definitely these are going on my to do list for the long weekend to take into work
… Wait, you were ASL interpreter in SD? I’m native San Diegan and so is my current interpreter (soo bizarre since we’re now in Bay Area) but we’re now playing deaf version of Kevin Bacon game of six degrees to figure out if we’ve ever met you before! hahahah, small world connections, right?
Thanks so much for these recipes, now off to make your cheesecakes!
Tiffany, it IS a small world. I haven’t interpreted in San Diego in 15 years. I worked for NIS as Staff Interpreter for a few years and also free-lanced for the school systems and around town. This was when L. Mendoza and A. Jones were also full-time employees. Enjoy the cheesecakes and thanks for having me walk down memory lane! Have a nice weekend. -Kim
Katina, lucky for you, this is an easy recipe. Sub in your favorite sweetener and whatever sugar-free or low sugar chocolate you have. The dough is just a little bit sticky, but should be fine to handle. Just use a spoon or spatula to mix – NOT a hand mixer. You will do great! Have a nice weekend. -Kim
I just made these and had to stop by and drop a comment. These are freakin the best scones I have ever had! They are so moist and I love the maple taste. One of the easiest recipes too. They are sure to be a staple in my house!
Thanks for letting me know that you like the scones, Allison. I appreciate the kind words and shares on facebook as well as your taking the time to comment here. Have a wonderful weekend! -Kim
Sybbie, you won’t be disappointed. Enjoy! -Kim
Hi Lina. The recipe is on the Sukrin site which I linked to at the bottom of the page. I developed the recipe for Pernille (the owner) to put on her Sukrin Blog. Sometimes bloggers help each other out by doing this type of work. Enjoy the recipe! -Kim
Scones! I adore scones, especially when they have chocolate inside them as well. And it’s been way too long since I’ve had one. These look incredible…definitely a must try. I am thinking weekend breakfast, with a very large coffee. Thanks for sharing!
Thank you so much Katrin. You know they aren’t true English scones – we Americans change everything! Lol. They are very tasty, though. Have a great week and thanks for commenting. -Kim
This looks absolutely marvelous! I have to wait until I can order the Sukrin Gold and one of their milk chocolate candy bars…but, I think I’m worth it! Thanks for another great recipe! <3
Thank you Leslie. Yes, you are worth it and I hope you enjoy the recipe! Enjoy your week! -Kim
Oh boy I need to make these ASAP!! Just happen to pick up some Sukrin gold too!! I used to enjoy a chocolate chip scone a long time ago. They had also a bit of expresso in them so I think I will add it too
Allison, the espresso sounds like a lovely addition. I wish I had thought of it! I always ordered the Maple Scone. Thanks for the nice compliment! Have a wonderful week! -Kim
I love scones and these look divine, Kim! I can’t thank you enough for this recipe. And as I just posted under Sukrin’s post, I just purchased all the items. Gurl, I can’t wait to make these babies and I may not share, lol! One concern since we have nut allergies in my family, what flour can I use as a substitute for the almond flour? Thank you so much!!!
Jackie, I’m glad this recipe appeals to you! I love the Sukrin products, you will love their sweeteners. I have not made a scone recipe from any other flour except almond. Can your family enjoy coconut flour? I just did a Google search for “coconut flour scones recipe” and got several hits. You can still use the Sukrin Gold, the chocolate and maple extract to mimic the flavors going on in these scones. Thanks for leaving such a nice comment. Enjoy your day! -Kim
I have used Sunflower Meal instead of Almond in some recipes and have always had success. Maybe try that?
Great Idea. I had thought of that but was afraid it would be a little strong in flavor. Thanks for letting us know that it works! -Kim
Thanks Taryn! Have a nice week! -Kim
These look so rich and decadent! I love adding maple extract to baked goods.
Thanks Maya! Have a nice day. -Kim
Thanks, Stacey! Have a great day! -Kim
Okay, can you please move in next door to me so I can be your personal taste tester?
Lol! Wendy, I actually need one! These are really good. We all had one this morning with breakfast and I didn’t feel guilty one bit! I hope you have a great day! :) -Kim