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!
- 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 🙂
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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.