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 😉

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!

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!

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.

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:

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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 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