Chocolate Chip Scones! Crisp & tender scones without any gluten, dairy, eggs or sugar! (Keto, Paleo & Vegan friendly) Jump to Recipe
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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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 Breakfasat
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 (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!
If you don’t have any liquid sweetener, sub 2 Tbs water and 2-3 Tbs powdered sweetener, such as monkfruit or swerve.
Want more healthy breakfast recipes?
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 🙂
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Chocolate Chip Scones (Keto, Paleo, Vegan)
- 1 2/3 cups fine almond flour
- 2 Tbs tapioca flour - 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 - melted
- 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)
- 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.