Healthy Chocolate Chip Scones! Crisp & tender scones without any gluten, dairy, eggs or sugar! (Keto, Paleo & Vegan friendly) Jump to Recipe
Have you tried low-carb scones?
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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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!
Keto Sweets for Breakfast
Fun fact: I used to eat Hawaiian Sweet Rolls and Cherry 7-Up for breakfast! As an adult! 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!
- 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
- Lakanto Monkfruit Maple Syrup to make these sugar-free/Keto friendly (can sub pure maple syrup for Paleo)
- Vanilla, Almond Extract & Pink Salt for delicious flavors!
Tip: I buy Lakanto syrup here. Use my discount code PRETTYPIES to save 20% on your entire purchase!
- For almond flour, you can sub pumpkin seed flour to make these nut-free! Other nut or seed flours will work, too.
- Tapioca may be subbed for another starch such as arrowroot. Or use more almond flour, but this makes a heavier/less fluffy texture.
- Use any oil you like - preferably one with a neutral or buttery flavor.
- Instead of flax you can sub 1 large egg.
- If you don't have any liquid sweetener, sub 2 Tbs water and 2-3 Tbs powdered sweetener, such as monkfruit or swerve, however, it may make the texture more firm.
Want more healthy breakfast recipes?
Since I LOVE breakfast so much (and finding recipes that are gluten/grain/sugar/egg-free is 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)
UPDATE: Check out these reader-favorite low-carb breakfast recipes:
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)
- 1 ⅔ cups fine almond flour
- 2 Tbs tapioca flour - or almond flour for keto
- 1 Tbs baking powder - or 2 teaspoon cream of tartar + 1 teaspoon baking soda
- ⅛ teaspoon pink salt
- ¼ cups coconut oil - melted
- 2 Tbs ground flaxseed + 3 Tbs water - or 1 egg
- 2 Tbs Lakanto maple syrup - or pure maple syrup for non-keto
- 2 teaspoon vanilla extract
- ¼ to ½ teaspoon almond extract - to taste
- ¼ cup dark chocolate chips - reserve 1 Tbs for topping (sugar-free for keto)
- 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 teaspoon 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.
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.
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)
Can I sub another flour, husband allergic to nuts
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 🙂
Please read your recipes for mistakes before publishing. You don't address HOW to incorporate the coconut oil--melt it or not? Based on your suggestion in another comment of subbing avocado oil, I guessed the coconut oil should be liquid so I melted it. I had to add a lot of flour and it still spread out like a flat pizza. I'm upset at the money wasted, but more
that my young autistic son with food allergies won't get to have "his" scones in school today when the others bake regular ones. Big fail!
Tracey, I'm really sorry to hear the recipe didn't turn out for you and your son. I will update the oil to say melted.
Honestly I don't know how they could have turned into such a fail. I thoroughly test my recipes to prevent things like this. I have made these several times and never had them turn flat like a pizza. I'm so perplexed. Did you happen to make any changes to the recipe like using an egg instead of flax (that perhaps added too much liquid)? So strange! 🙁
I hope they were still salvageable! Again, my apologies. I know that is frustrating. I hope you'll try my other recipes, like these Classic Scones that get rave reviews!
Great recipe as always ❤️
Thanks so much, Krissy!