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You’re going to love these EASY keto Chocolate Chip Scones!
These scones hold together perfectly and have an awesome texture. They keep at room temperature for about a week so it’s easy to make a batch to have on hand during the week for rushed mornings.
You can totally swap out the sugar-free dark chocolate chips for any add-in that you wish, leave your suggestions below! If you're making savory scones, simply skip the sweetener. Here’s some of my favorites:
- Berries (blueberries, strawberries, raspberries or blackberries)
- Cinnamon & chocolate chips, or orange zest & chocolate chips
- Bacon and cheese (try our Keto Cheese & Chive Scones)
- Sun-dried tomato and basil (try our Low-Carb Pizza Scones)
- Blue cheese + strawberry + basil (seriously so good!)
Can I Use Dark Chocolate?
Any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin such as Lily's (milk or dark).
Can I Make Nut-Free Keto Scones?
You can easily convert this recipe to nut-free by using an equivalent amount of ground sunflower seeds instead of almond flour.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.7 grams
Protein5.1 grams
Fat17.2 grams
Calories201 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs8.9 gramsFiber5.1 gramsSugars1.4 gramsSaturated fat7.8 gramsSodium125 mg(5% RDA)Magnesium37 mg(9% RDA)Potassium112 mg(6% EMR)
Ingredients (makes 8 servings)
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl whisk together the dry ingredients. In a small bowl whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
- Combine until you get a cookie dough like mixture. Place the dough onto the parchment paper in the shape of a circle. Cut into 8 pieces and move them slightly apart.
- Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center of a scone comes out clean.
- Cool on a cooling rack. Store at room temperature for up to 5 days.
Ingredients
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl whisk together the dry ingredients. In a small bowl whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
- Combine until you get a cookie dough like mixture. Place the dough onto the parchment paper in the shape of a circle. Cut into 8 pieces and move them slightly apart.
- Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center of a scone comes out clean.
- Cool on a cooling rack. Store at room temperature for up to 5 days.
Nutrition (per serving)
Calories201kcal
Net Carbs3.7g
Carbohydrates8.9g
Protein5.1g
Fat17.2g
Saturated Fat7.8g
Fiber5.1g
Sugar1.4g
Sodium125mg
Magnesium37mg
Potassium112mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.7 g | 5.1 g | 17.2 g | 201 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 14 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Lily's sugar-free dark chocolate chips |
| 1.6 g | 0.8 g | 3.2 g | 44 kcal |
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