Chocolate Chip Scones (Keto, Paleo, Vegan)

Chocolate Chip Scones! Crisp & tender scones without any gluten, dairy, eggs or sugar! (Keto, Paleo & Vegan friendly)

Have you jumped on the scone train, friends? 

I’m ALL about yummy sweet breakfast lately. Breakfast is officially my new favorite meal of the day, which is a HUGE change from what I *used* to do. (more on that later)

I have been making a batch of scones on the weekend and eating them throughout the week. I don’t know about you, but I don’t have time to bake in the mornings when I’m trying to herd my kids out the door, lol.

These scones are great for busy mornings when you need a grab-and-go meal, or an afternoon pick me up!

And they *definitely* pair well with a rich cup of freshly brewed coffee. Highly recommend that combo 😉

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RECIPE MAKEOVER

Last week when I shared my first ever scone recipe (ORANGE) I told you about my dear affection for scones. I simply LOVE them. And I have for years, but it had been so long since I could have any since changing my diet.

I’m wondering if there are some of you have never even tried a scone! (If you haven’t, it’s TIME.)

Or maybe you’ve been dying to have them again since going gluten-free, dairy-free, vegan, paleo or keto, etc etc.

Well now you’ve got a way to make them that fits your dietary needs since they got a MAKEOVER.

These are much healthier than traditional scones, but they definitely don’t TASTE like a “health food” 😉 They basically taste like a lighter chocolate chip cookie!

Chocolate Chip Scones (Keto, Paleo, Vegan) PrettyPies.com

I ATE JUNK FOOD FOR BREAKFAST

Throughout most of my childhood, I NEVER ate breakfast before school. I can’t even FATHOM not eating breakfast now, haha. It’s my favorite meal! I look forward to it eagerly every day.

And in adulthood, you wouldn’t believe some of the crazy stuff I used to eat for breakfast. (This is back when I was about 20 pounds heavier than I am now. And you can see why!)

I used to eat Hawaiian Sweet Rolls and Cherry 7-Up for BREAKFAST.

WHAT WAS I THINKING?! lol. 

But now I’ve learned so much about the importance of nourishing your body with REAL FOOD and not eating a ton of sugar (which is basically what rolls and soda are).

And these Chocolate Chip Scones are something you can feel GOOD about putting in your body. Yes, there is a little chocolate, but life is better with chocolate, right?! You can use sugar-free chocolate if you want to keep these super low in carbs.

Here’s one of my favorite parts: each scone has SIX grams of protein and 2.7 net carbs. Yay!

Chocolate Chip Scones (Keto, Paleo, Vegan) PrettyPies.com

SIMPLE INGREDIENTS

  • Almond Flour to make these gluten/grain-free and low-carb
  • Coconut Oil to make these dairy-free, vegan & Paleo friendly
  • Flaxseed to make these egg-free/vegan (can sub 1 large egg)
  • Lakanto Monkfruit Maple Syrup to make these sugar-free/Keto friendly (can sub pure maple syrup)
  • Vanilla, Almond Extract & Pink Salt for delicious flavors!

Tip: I buy Lakanto syrup on Thrive Market. Use my referral link http://thrv.me/prettypies to get some for just $5.24 per bottle 🙂

If you don’t have any liquid sweetener, sub 2 Tbs water and 2-3 Tbs powdered sweetener, such as monkfruit or swerve.Chocolate Chip Scones (Keto, Paleo, Vegan) PrettyPies.com

Want more??

Since I LOVE breakfast so much, and finding recipes that are gluten/grain/sugar/egg-free are tricky, I’m thinking of sharing more of them on the blog.

(ps I did make a new “Breakfast” category on my recipe index! 🙂 to make all these easier to find)

Do you want me to share more breakfast recipes? (I make a killer waffle!)

What’s YOUR favorite breakfast? Let me know in the comments 🙂

Click the image below to save this recipe on Pinterest:

Chocolate Chip Scones (Keto, Paleo, Vegan) PrettyPies.com

Chocolate Chip Scones (Keto, Paleo, Vegan)

Crisp & tender scones without any gluten, dairy, eggs or sugar! 
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Servings: 8 servings
Calories: 242kcal

Ingredients

  • 1 2/3 cups blanched almond flour
  • 2 Tbs tapioca starch or almond flour for keto
  • 1 Tbs baking powder or 2 tsp cream of tartar + 1 tsp baking soda
  • 1/8 tsp pink salt
  • 1/4 cups coconut oil
  • 2 Tbs ground flaxseed + 3 Tbs water or 1 egg
  • 2 Tbs Lakanto maple syrup or pure maple syrup for non-keto
  • 2 tsp vanilla extract
  • 1/4 to 1/2 tsp almond extract to taste
  • 1/4 cup dark chocolate chips reserve 1 Tbs for topping (sugar-free for keto)

Instructions

  • Preheat oven to 350. Line a medium baking sheet with parchment paper.
  • In a small dish, stir together flax and water and set aside to thicken.
  • Meanwhile, combine almond flour, salt, baking powder and tapioca in a medium mixing bowl.
  • Whisk together the wet ingredients in another bowl. Pour wet over dry and mix well. Allow flour to absorb for a few minutes. If too sticky, add about 1 tsp of almond flour at a time until a soft dough forms. If too dry/crumbly, add a splash of water.
  • Place ball of dough on parchment and flatten into a disc about 8" wide and 1" thick.
  • Slice into 8 triangles and separate about 2" apart.
  • Top with remaining chocolate chips and press in gently. (optional: brush scones lightly with oil for extra crispness)
  • Bake for about 15 minutes until golden and crisp on the outside.

Notes

Disclosure: As an Amazon Associate and Lakanto Affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Lakanto Maple SyrupLakanto maple syrup available from Thrive Market. (Use this link http://thrv.me/prettypies for an additional 25% off your entire first order)
Also available from Amazon
Almond flour from Thrive Market or Amazon
Lily's Chocolate Chips from Thrive Market or Amazon
To store: Scones may be kept at room temp in an airtight container for about 3 days. I store them in a glass container lined with paper towels to absorb excess moisture.
May be refrigerated for about 1 week, or frozen for 1 month tightly wrapped in an airtight container.
Leftovers are best served reheated in a dry skillet for about 5 minutes on medium until they crisp back up.
Macros: cal 242 Fat 22 Carb 9.8 Fiber 5.1 Sugar Alcohol 2 Net Carb 2.7 Protein 6 g

4 comments

  1. Michelle Manning says:

    Hi Emily,

    Love your recipes! Just wondering if you have ever had an issue with cocnut oil when baking or maybe the combination of coconut oil and flax together when baking? I have had an issue multiple times with coconut oil that is good before baking but the end result leaves what I can only describe as soapy after baking. This has happened with multiple brands. Thanks.

    • Emily says:

      Soapy?? Hmm, no I have never had that issue. Was it possible that your flax or your oil had gone bad (rancid?). Was it the taste or texture? That’s so strange.

      The only issue I’ve had w/ coconut oil is if I mix it into a cold liquid and it starts to clump up and I have to melt rethink back together.

      But you can sub any oil you like in these scones. Avocado oil would work great (I personally just love the coconut flavor with chocolate and almond)

    • Emily says:

      Any seed flour will work. You can blend pepitas or sunflower seeds into a flour using a food processor, or buy them pre-ground. That is the best sub for nut flours.
      Other flours like cassava and coconut are not a simple swap due to their low fat content and how they absorb moisture, etc. Hope that helps 🙂

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