Keto Chocolate Chip Scones Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4/5
(15 reviews)
Keto Chocolate Chip Scones
Zylo Recipes

Description

Imagine biting into a warm, golden-brown scone, its delicate crumb giving way to a burst of rich, dark chocolate. These chocolate chip scones are not just a treat; they are an experience, perfect for starting your day or savoring a quiet moment in the afternoon. The beauty of these scones lies in their simplicity.

They don't demand complicated techniques or hard-to-find ingredients, yet they deliver a deeply satisfying flavor and texture. Each scone boasts a slightly crisp exterior that yields to a soft, tender interior. Studded generously with chocolate chips, every bite offers a delightful contrast of textures and flavors.

The subtle sweetness of the scone dough is perfectly balanced by the intense, slightly bitter notes of the melted chocolate. The aroma alone is enough to entice you – a comforting blend of baked dough and sweet chocolate that fills your kitchen with warmth. These scones are incredibly versatile.

Enjoy them warm, fresh from the oven, with a pat of butter or a dollop of your favorite cream. They also pair beautifully with a cup of coffee or tea, making them an ideal accompaniment to your morning routine or afternoon break. For an extra touch of indulgence, try adding a sprinkle of coarse sea salt on top before baking.

The salt enhances the sweetness of the chocolate and adds a delightful savory element. You can also experiment with different types of chocolate chips, such as milk chocolate, white chocolate, or even a combination of all three. These scones are more than just a baked good; they are a symbol of comfort, warmth, and simple pleasures.

Whether you're sharing them with loved ones or enjoying them on your own, these chocolate chip scones are sure to bring a smile to your face.

Preparation Time

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Nutrition Information

Per 1 scones serving
C
Calories
350 Kcal

C
Carbs
12 g
Fi
Fiber
6 g
Sugar
2 g

P
Protein
8 g

C
Fats
32 g
Saturated Fats 18 g
Unsaturated Fats 12 g

Cholestrol 85 mg
Sodium 200 mg
Potassium 100 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    1 large
    2.
    Sour Cream
    Sour Cream
    ⅓ cup
    3.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1 tablespoon
    4.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon
    5.
    Almond Flour
    Almond Flour
    1 cup
    6.
    Whole Ground Flaxseed Meal by Bob's Red Mill
    Whole Ground Flaxseed Meal by Bob's Red Mill
    ½ cup
    7.
    Coconut Flour
    Coconut Flour
    3 tablespoon
    8.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    6 tablespoon
    9.
    Baking Powder
    Baking Powder
    3-½ teaspoon
    10.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    1 teaspoon
    11.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    12.
    Butter
    Butter
    8 tablespoon
    13.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ¼ cup, whole pieces - regular

Instructions

    1.
    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a bowl, whisk together sour cream, egg, vinegar, and vanilla extract until well combined. Set aside.
    2.
    In a separate bowl, whisk together almond flour, flaxseed meal, coconut flour, xanthan gum, sweetener, and baking powder.
    3.
    Cut cold butter into small cubes and incorporate it into the flour mixture using a biscuit cutter or pastry blender. The mixture should resemble coarse crumbs with some larger and smaller butter pieces.
    4.
    Gently fold in the chocolate chips into the flour mixture until evenly distributed.
    5.
    Combine the wet ingredients with the dry ingredients. Mix with a spatula until just combined. Place the dough on the prepared baking sheet and flatten it into a 1-inch high round. Use a dough scraper or knife to cut the round into 6 even wedges, separating them slightly.
    6.
    Bake for 20-25 minutes, or until the scones are golden brown. Let the scones cool completely on the baking sheet before dusting with powdered erythritol.