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Home » Keto Chocolate Chip Scones

Keto Chocolate Chip Scones

By Kim Hardesty

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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!

Low Carb Chocolate Chip Scones remind me of a Starbucks favorite! Low Carb, Keto, Gluten-free, Sugar-free, THM

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

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.

Low Carb Chocolate Chip Scones remind me of a Starbucks favorite! Low Carb, Keto, Gluten-free, Sugar-free, THM

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.

Low Carb Chocolate Chip Scones remind me of a Starbucks favorite! Low Carb, Keto, Gluten-free, Sugar-free, THM

 

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.

Low Carb Chocolate Chip Scones remind me of a Starbucks favorite! Low Carb, Keto, Gluten-free, Sugar-free, THM

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.

 

Low Carb Chocolate Chip Scones remind me of a Starbucks favorite! Low Carb, Keto, Gluten-free, Sugar-free, THM

Keto Chocolate Chip Scones

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!
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: chocolate chip, goes with coffee
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Calories: 275kcal
Author: Kim Hardesty

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

*ALWAYS fluff up low carb nut flour with a whisk before measuring to break up lumps. Failing to do so will result in using more of the ingredient than the recipe intends resulting in a dry baked good. 

Nutrition

Calories: 275kcal | Carbohydrates: 5.9g | Protein: 6.5g | Fat: 24.7g | Cholesterol: 75mg | Sodium: 89mg | Fiber: 2.7g | Sugar: 1g

Maple and toasted walnuts are the stars in these low carb Maple Walnut Scones.

Low Carb Maple Walnut Scones

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Breakfast Tagged With: Almond Flour

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  1. KimKim

    December 29, 2018 at 6:08 am

    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

    Reply
  2. KimKim

    March 3, 2018 at 6:54 am

    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

    Reply
    • Avatarsharon

      March 4, 2018 at 10:57 pm

      Thanks Kim! I’m looking forward to making them soon.

      Reply
  3. AvatarMichele

    November 26, 2016 at 6:12 pm

    Waiting on my Sukrin order to try these! Thanks for the recipes!

    Reply
  4. AvatarTiffany

    September 3, 2016 at 7:32 pm

    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!

    Reply
    • KimKim

      September 3, 2016 at 7:57 pm

      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

      Reply
  5. KimKim

    September 2, 2016 at 3:23 pm

    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

    Reply
  6. Avatarallison

    September 2, 2016 at 2:00 pm

    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!

    Reply
    • KimKim

      September 2, 2016 at 3:18 pm

      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

      Reply
  7. KimKim

    August 30, 2016 at 6:04 pm

    Sybbie, you won’t be disappointed. Enjoy! -Kim

    Reply
  8. KimKim

    August 30, 2016 at 7:36 am

    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

    Reply
  9. AvatarKatrin

    August 30, 2016 at 6:37 am

    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!

    Reply
    • KimKim

      August 30, 2016 at 7:45 am

      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

      Reply
  10. AvatarLeslie Burchfield

    August 29, 2016 at 4:55 pm

    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

    Reply
    • KimKim

      August 29, 2016 at 5:37 pm

      Thank you Leslie. Yes, you are worth it and I hope you enjoy the recipe! Enjoy your week! -Kim

      Reply
  11. Avatarallison

    August 29, 2016 at 3:04 pm

    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

    Reply
    • KimKim

      August 29, 2016 at 5:35 pm

      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

      Reply
  12. AvatarJackie

    August 29, 2016 at 11:26 am

    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!!!

    Reply
    • KimKim

      August 29, 2016 at 12:02 pm

      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

      Reply
      • Avatarallison

        August 29, 2016 at 3:06 pm

        I have used Sunflower Meal instead of Almond in some recipes and have always had success. Maybe try that?

        Reply
        • KimKim

          August 29, 2016 at 5:36 pm

          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

          Reply
  13. KimKim

    August 29, 2016 at 11:08 am

    Thanks Taryn! Have a nice week! -Kim

    Reply
  14. AvatarMaya | Wholesome Yum

    August 29, 2016 at 11:02 am

    These look so rich and decadent! I love adding maple extract to baked goods.

    Reply
    • KimKim

      August 29, 2016 at 11:56 am

      Thanks Maya! Have a nice day. -Kim

      Reply
  15. KimKim

    August 29, 2016 at 10:38 am

    Thanks, Stacey! Have a great day! -Kim

    Reply
  16. AvatarWendy

    August 29, 2016 at 9:56 am

    Okay, can you please move in next door to me so I can be your personal taste tester?

    Reply
    • KimKim

      August 29, 2016 at 10:05 am

      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

      Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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