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.
Each Chocolate Chip Scone is 3 net carbs.
Click here to Get the recipe at Sukrin USA
[This post may contain affiliate links.]
Jen
December 29, 2018 at 1:35 amI’d love to try your chocolate chip scones recipe, but I don’t see it on this page. Can you double check it and help me get to the right place? Thank you!
Kim
December 29, 2018 at 6:08 amHi 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
Sharon Baergen
March 2, 2018 at 8:55 pmIs it the Sukrin Gold that makes them crispy on the outside? Or what is it?
I just made some low carb blueberry scones and they didn’t come out crispy. I was pretty disappointed in them but I made them for guests (who probably didn’t think they tasted too good but were very gracious not to say so lol). But I really didn’t care for them because they didn’t have that crispy exterior that I love in a good scone. Personally I like Panera’s scones better than Starbucks, although I admit I never tried your favorite variety at Starbucks. But Panera’s scones seem fresher to me.
Another question: Do you think I can substitute full fat canned coconut milk for the dairy milk as we are trying to be off dairy too? Thanks!
Kim
March 3, 2018 at 6:54 amHi 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
sharon
March 4, 2018 at 10:57 pmThanks Kim! I’m looking forward to making them soon.
Michele
November 26, 2016 at 6:12 pmWaiting on my Sukrin order to try these! Thanks for the recipes!
Tiffany
September 3, 2016 at 7:32 pmOk, 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!
Kim
September 3, 2016 at 7:57 pmTiffany, 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
September 2, 2016 at 2:46 pmHow much for you to send me a batch? I suck at baking and I’m a diabetic , over weight and getting cranky without chocolate chip cookies….
Kim
September 2, 2016 at 3:23 pmKatina, 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
allison
September 2, 2016 at 2:00 pmI 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!
Kim
September 2, 2016 at 3:18 pmThanks 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
August 30, 2016 at 5:10 pmCan’t wait to try these!
Kim
August 30, 2016 at 6:04 pmSybbie, you won’t be disappointed. Enjoy! -Kim
Georgina
August 30, 2016 at 8:36 amThese look soooo delicious!
Katrin
August 30, 2016 at 6:37 amScones! 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!
Kim
August 30, 2016 at 7:45 amThank 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
Lina
August 30, 2016 at 2:40 amWheres the recipe?
Kim
August 30, 2016 at 7:36 amHi 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
Leslie Burchfield
August 29, 2016 at 4:55 pmThis 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
Kim
August 29, 2016 at 5:37 pmThank you Leslie. Yes, you are worth it and I hope you enjoy the recipe! Enjoy your week! -Kim
allison
August 29, 2016 at 3:04 pmOh 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
Kim
August 29, 2016 at 5:35 pmAllison, 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
Jackie
August 29, 2016 at 11:26 amI 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!!!
Kim
August 29, 2016 at 12:02 pmJackie, 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
allison
August 29, 2016 at 3:06 pmI have used Sunflower Meal instead of Almond in some recipes and have always had success. Maybe try that?
Kim
August 29, 2016 at 5:36 pmGreat 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
Maya | Wholesome Yum
August 29, 2016 at 11:02 amThese look so rich and decadent! I love adding maple extract to baked goods.
Kim
August 29, 2016 at 11:56 amThanks Maya! Have a nice day. -Kim
Taryn
August 29, 2016 at 10:45 amThese look amazing! Can’t wait to try them :)
Kim
August 29, 2016 at 11:08 amThanks Taryn! Have a nice week! -Kim
STACEY
August 29, 2016 at 10:30 amOh my Goodness! These look heavenly!! Will be sharing and making these bad boys!
Kim
August 29, 2016 at 10:38 amThanks, Stacey! Have a great day! -Kim
Wendy
August 29, 2016 at 9:56 amOkay, can you please move in next door to me so I can be your personal taste tester?
Kim
August 29, 2016 at 10:05 amLol! 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