Triple Chocolate Scones! Crisp on the outside, soft on the inside. Studded with melty chocolate chips and dripping in chocolate drizzle! These are a chocolate lover’s dream for a sweet breakfast, afternoon treat or decadent dessert. Amazingly low-carb/sugar-free, dairy-free, grain-free, egg-free and guilt-free! Paleo, Vegan and Keto friendly.
A Recipe for Chocolate Lovers
Triple chocolate means I packed as much chocolate flavor into these scones as possible!
- A chocolate dough with two types of cocoa powder
- Chocolate chips folded inside for bits of melty chocolate throughout
- A drizzle of melted chocolate on top to make these scones unbelievably scrumptious!
These would make an incredible Valentine’s Day treat. Breakfast in bed? Evening dessert? YES and yes!
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Chocolate for Breakfast? Is that Healthy?
YES. You can have chocolate for breakfast. A healthy breakfast!
I used sugar-free chocolate chips from Lakanto, which are sweetened with monkfruit and non-GMO erythritol. *You can’t tell these are sugar-free* The taste is insane. SO GOOD. (PS If you haven’t tried them yet, use my discount code, PRETTYPIES, for 20% off your entire Lakanto order, every order! Woohoo!)
You don’t have to worry about spiking your blood sugar and getting that subsequent CRASH. With these scones, there is ZERO sugar, but tons of benefits from the wholesome ingredients like raw cacao, almonds, and coconut oil.
Vitamins & Minerals
Chocolate that’s actually good for you.
If you’re not into chocolate for breakfast, make it for dessert!
What is a scone anyway?
In the US, a scone is basically a triangular breakfast cookie 🙂 But bigger, thicker and fluffier. Crisp on the outside, soft and tender on the inside. Lightly sweetened and can be served with butter, jelly, drizzle, chocolate, or sugar-coated/sugar-dusted.
Unconventional, but delicious!
Unlike conventional scones made with flour, butter, eggs and sugar, the ones I create are made with wholesome ingredients and fit with many different dietary restrictions:
I started creating scone recipes after discovering Lakanto monkfruit sweeteners almost 2 years ago. I’m so happy I have been able to create scones. I LOVE SCONES.
If you love scones too, be sure to check my list of current scone recipes a the bottom of this post 🙂
Cocoa Powder, Raw Cacao, Dutch Cocoa… ?!
After testing several different cocoas for this recipe, I ended up using a combination of raw cacao powder and dark cocoa powder because I felt like that gave the best flavor. However, you can use whichever cocoa you prefer. I recommend tasting the dough before you bake because regular cocoa isn’t as strong tasting as raw.
Here’s a brief summary of the three different cocoa types:
- Raw Cacao is minimally processed and retains the antioxidants, minerals and vitamins from the cocoa bean.
- Raw cacao has a sharper/sometimes bitterness, but when combined and balanced properly, the taste is incredible.
- Baking Cocoa (what most people think of as cocoa) has been heated and treated which makes the flavor more mellow/light.
- This is used in most hot chocolate drinks
- Dark Cocoa is also known as Dutch-processed and is processed with alkali which changes the flavor. It’s also sometimes called black cocoa or special dark.
Chocolate Drizzle or Whipped Cream?
I love the extra drizzle of chocolate over the top, but you know what makes that OMG factor?! WHIPPED CREAM.
And if you *really* want to go wild, add BOTH. Yass! Talk about a real TREAT.
Don’t forget to save this recipe on Pinterest:
Low-Carb Chocolate Scones
- 2 cups fine almond flour
- 1/3 cup raw cacao powder
- 1 Tbs dark cocoa - Dutch-processed, or more cacao
- 1/3 cup monkfruit granules - or coconut sugar for non-low-carb
- 1 Tbs baking powder
- 1/8 tsp pink salt
- 1/4 cup buttery coconut oil - or avocado oil
- 1/4 cup water - or almond milk
- 2 tsp vanilla
- 3 Tbs sugar-free chocolate chips - + more for drizzle
- Preheat oven to 350. Line a baking sheet with parchment.
- Whisk together dry ingredients in a large mixing bowl. Use a spatula or measuring cup to smash the lumps of cocoa.
- Melt buttery coconut oil in a small glass bowl and stir in water and vanilla.
- Pour wet mixture over dry and mix well into a dough.
- Fold in chocolate chips. (If dough is too crumbly, add a splash of water)
- Place dough onto baking sheet and flatten into an 8-inch disc or 2 small discs.
- Cut into 8-10 triangles. Separate scones 1 or 2" apart.
- Bake on the center rack for about 22 minutes until the edges are firm. (Do not over-bake. Scones will firm up as they cool)
- Allow to cool for 5-10 minutes. Enjoy warm with a drizzle of melted chocolate or a dollop of whipped cream.
Want more healthy low-carb scone recipes?
Classic Scones (a reader favorite and personal favorite!)
Pumpkin Scones with cream cheese frosting from my cookbook
Blueberry Scones from my cookbook (almond flour-free)
Want to see more flavors? Let me know in the comments!