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3.67 from 3 votes

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
Keyword: almond flour, keto, paleo, scones
Servings: 8 servings
Calories: 242kcal


  • 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).
Lakanto Maple SyrupLakanto maple syrup available from Thrive Market. (Use this link 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


Calories: 242kcal