These Low Carb Chocolate Chip Almond Scones have been in my recipe arsenal for about 15 years. The actual recipe started out as something slightly different, but you know how it goes, you tweak and alter ingredients until you get a recipe that your family loves. Then, you make it again and again! This is one such recipe.
Low Carb Chocolate Chip Almond Scones are full of yummy chocolate chips and crunchy almonds. Perfect for a quick snack or dessert!
One of the things I love about these scones is that they are hearty. They also hold together well, so you can pick them up with your hands to eat. There is no fear of them being brittle and breaking into a bunch of pieces. Low Carb Chocolate Chip Almond Scones are a perfect treat to take along while traveling. I like to pack them into a small airtight container and take them on road trips. They go great with coffee for breakfast or for a mid afternoon sweet treat. I even put a couple scones in a Ziplock bag and put that in my backpack, the last time I flew. When the flight attendants passed out pretzels, I happily declined and ate my scone instead.
As I stated above, this scone recipe started out quite differently. I had a craving for chocolate chip cookies and did not find a recipe that I thought would meet my expectations. The next morning, I was still having a hankering for chocolate chips and that prompted me to create this recipe. I was able to enjoy them with my breakfast, satisfy my sweet tooth and make a delicious new “sweet” that my family also loved.
Low Carb Chocolate Chip Almond Scones are the most delicious mix between a biscuit and a cookie. They taste amazing and will satisfy all of your chocolate chip needs!
To make these scones, let’s start by talking about almond flour for a minute. There are so many brands now and they have slightly varying names. Some say almond flour while others say almond meal. Some flour is darker in color or more coarse in texture. They all work, you will just have slight differences in texture when done. I try and buy “super fine ground” almond flour because the result is a softer, more tender, baked good. I usually order it in bulk from Nuts.com and store it in large food grade buckets.
I use melted coconut oil as the fat in these scones. I did go through a period of time where I was “over” coconut oil. I used it so much that I could taste coconut in everything I made. During that phase, I used melted butter instead of coconut oil and it worked just fine. So feel free to change up the fat you add. Keep in mind though, it does need to be melted.
I made these using sugar free chocolate chips. These aren’t always easy to find. Sometimes I hit the grocery store and they have them, then other times, not. On many occasions, I have just ordered them online and kept a supply on hand. You can change this up though, you can obviously use regular chocolate chips, chocolate chunks, milk chocolate or dark if you prefer.
These Low Carb Chocolate Chip Almond Scones are incredibly easy to make! In a large bowl, you will add all of the ingredients. You can make these by hand, but I prefer to make double or triple batches, so I usually end up using my Kitchenaid stand mixer. Combine the ingredients and mix until everything is well incorporated and looks like chocolate chip cookie dough.
Dump the dough out onto a piece of parchment paper. This dough does not feel like cookie dough, it is much softer and doesn’t have the elasticity of a scone made with regular flour, so you will want to be careful when handling them in their raw state. With another piece of parchment paper, flatten out the dough slightly. I like to leave the dough about 3/4″ thick before I cut them out. If you roll them or press them too thin, they get crunchy. I like a softer bite of scone, so mine are generally thicker. Using a knife or biscuit cutter, cut your scones out and using a spatula, transfer the scones to a baking sheet lined with parchment. Bake the scones until they are very lightly golden on top and at the edges. Remove from the baking sheet and transfer to a cooling rack. As they cool, they become firmer and easier to pick up.
Low Carb Chocolate Chip Almond Scones
- 2 cups almond flour
- 1/2 cup monk sugar
- 1/4 cup melted coconut oil *can substitute melted butter
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large beaten, egg
- 2 tbsp heavy cream
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 chopped almonds
- 3/4 cup sugar free chocolate chips
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Mix all ingredients until well incorporated and dough it formed.
- Turn the dough out onto a sheet of parchment paper and using an additional sheet of parchment paper, flatten the dough out to about 3/4 inch thick.
- Using a knife or biscuit cutter, cut the dough into as many scones as can be made.
- Place the scones onto the parchment lined baking sheet and put into the preheated oven and bake for 20-25 minutes or very lightly golden on top.
- Store in an airtight container and they should keep for a week on the counter.
Low Carb Chocolate Chip Scones are a welcome treat that allows you to maintain your low carb lifestyle. One of the difficulties I have had in the past on a low carb diet, is getting to what Opa and I call, “the chocolate cake phase.” Simply put, its when you have been doing the low carb diet for a very long time and you’d do just about anything to eat a piece of chocolate cake! These scones not only temper that craving, they crush it! When you give these a try, I’d love to know what you think. Enjoy friends!
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