Flaky with chocolate chips, these keto almond flour scones are amazing to serve with coffee or tea. This healthy dessert is made in under one hour and it's gluten-free, sugar-free, and low carb.
Ingredients and substitutes
Almond flour - Use finely blanched almond flour.
Sweetener - I use powdered sweetener from Sukrin (you can use granulated sweetener too!) as it has no aftertaste. You can also use Swerve or Xylitol (Xylitol can be deadly for pets!) instead.
Butter - Make sure that you use cold unsalted butter. Using very cold butter will create a flaky texture.
Cream cheese - I use full-fat cream cheese (cold) from the Philadelphia brand to make my almond flour scones recipe. It acts as a binder and gives an amazing flavor to the dough.
Egg - Make sure that you use one cold egg (right from the fridge to prevent the butter melting).
Baking powder - Baking powder improves the texture. Use gluten-free powder if needed.
Salt and vanilla - You can skip vanilla or replace it with bitter almond extract if you want, but don't skip the salt as it's very important for flavor balance.
Chocolate - Any sugar-free dark chocolate will do in this recipe. You can use chocolate chips or a chopped chocolate bar.
Step by step directions
1. Combine all dry ingredients in a food processor.
2. Add the butter and pulse until the mixture resembles wet sand.
3. Add the cream cheese and pulse.
4. Add the egg and vanilla extract and pulse again until the dough has formed.
5. Place the dough into a mixing bowl and add the chocolate chips. Mix well to distribute the chips throughout the dough.
6. Place the dough onto the baking sheet lined with parchment paper and form a disk. Cut it in 8 even wedges and spread them apart from each other so they have some space to expand while baking.
7. Bake for 15-20 minutes or until golden in an oven preheated to 350F (180C).
Blueberry scones - Add ½ cup of fresh blueberries into the dough instead of chocolate chips and mix carefully without breaking the berries to make keto blueberry scones.
Nuts - Add walnuts, almonds, or pistachios to add some crunchiness to our low carb scones.
Chocolate glaze - Melt any sugar-free chocolate in the microwave and drizzle on top to make delicious scones with extra chocolate.
Icing - Combine the powdered sweetener of your choice with some heavy cream and drizzle over completely cooled scones.
Cinnamon - Add 1 teaspoon of ground cinnamon to make cinnamon scones that are perfect to serve during the fall season.
Carbs in almond flour keto scones
These gluten-free scones with almond flour are a great way to treat yourself and your loved ones with something sweet. You'll make 8 scones from this recipe with only around 4g net carbs per scone.
Wrap completely cooled scones in plastic wrap and then in a piece of foil. Freeze for up to 2 month. Thaw in the fridge overnight and gently heat in a microwave before serving.
Store completely cooled down scones in an air-tight container in the fridge for up to 4 days. Heat them in the microwave for 10-15 seconds before serving.
More keto almond flour recipes
Almond flour keto peanut butter cookies
Keto chocolate chip cookies recipe
Almond flour scones
- Baking tray
- Food processor
- 2 ½ cup 250g almond flour
- 4 tablespoon powdered sweetener I use Sukrin
- 2 teaspoon baking powder
- Pinch of salt
- 4 tbsp 60g unsalted butter cold and cubed
- 1 tablespoon cream cheese cold
- 1 large egg cold
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips or chopped chocolate bar
- Preheat the oven to 350F (180C) and line the baking sheet with parchment paper. Set aside.
- In a food processor, pulse together the almond flour, sweetener, baking powder, and salt.
- Then, add the cold butter and pulse several times until the mixture resembles wet sand. Add the cream cheese and pulse until incorporated.
- Add the egg and vanilla and pulse one last time until the dough has formed. Remove the dough into a mixing bowl and add the chocolate chips. Mix until the chocolate has been distributed evenly throughout the dough.
- Place the dough onto the prepared baking sheet and form a disk with it. Cut it into 8 even wedges, like you would cut a pizza, and spread the wedges apart from each other so they have some space to expand while baking.
- Bake for 15-20 minutes or until golden. Remove from the oven and let cool down on the baking tray for 10 minutes. Then, place onto a cooling rack and let it cool down completely before serving.
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Is there a substitute for the cream cheese? Seems a waste to use one T from a whole brick. If it could be vegan, that would be great!