Chocolate Chip Gluten Free Scones
Crunchy on the outside and soft on the inside! These chocolate chip gluten-free scones are the perfect complement to any breakfast (or snack, or lunch, or anything)!
Equipment
Ingredients
- 2 cup almond flour
- 1/3 cup sweetener for low carb, I use Besti
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- optional 1/4-1/2 teaspoon orange extract
- 1 large egg
- 1/3 cup chocolate chips (for low carb I use Lily's Chocolate Chips
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, combine almond flour, sweetener, baking powder and sea salt. Mix well.
- In a small bowl, combine melted coconut oil, egg, vanilla and orange extract. Using a fork or small whisk, beat until combined.
- Add wet mixture and chocolate chips to dry mixture and fold with a spatula. I also find using my hands to combine it works the best.
- Place the dough onto a baking sheet lined with parchment paper and form it into a disc about 1 inch thick and 6 inches round.
- Cut into 6-8 pie slices and place about an inch apart.
- Bake 18-22 minutes until golden brown.
- Cool COMPLETELY on the baking sheet before moving them, otherwise, they will fall apart.
Video
Notes
Recipe adapted from the Cranberry Scones recipe which appears in The Wholesome Yum Easy Keto Cookbook. Make sure to check it out on Amazon HERE!
If you want to make the original cranberry scones - instead of orange extract, you'll want to use 2 tablespoons of orange zest and instead of chocolate chips, you'll want to use 1/2 cup fresh or frozen cranberries!
Nutrition
Serving: 1Calories: 322kcalCarbohydrates: 9gProtein: 9gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 58mgFiber: 4.5gSugar: 1g
Tried this recipe?Let us know how it was!