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
- 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 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.
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).
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