Vanilla Chocolate Chip Almond Scones
This is a kid favorite (and mom fave, I’ll admit!) easy keto bake!
It’s so quick and you can make it paleo/dairy free simply by substituting butter for coconut or avocado oil. Although for those I recommend using 1/4 cup. I tend to favor the 1/2 cup of grass fed butter but depending on your almond flour grind, extra almond flour may be needed to soak up the butter if you use monk fruit instead of allulose! If you like your scones sweet, I recommend using both. (my favorite allulose is linked below: RX sugar)
If you do this in a convection oven, as I do, take them out at 15 minutes!
Our favorite Chocolate Chips are from GoodSam (allulose sweeetened) & ChocZero (monkfruit sweetened)!
Vanilla Chocolate Chip Almond Scones
This recipe is one of our kid favorites! You can make it paleo/dairy free simply by substituting butter for coconut or avocado oil.
Ingredients
- 2 cups almond flour
+ 1/3 C if you’re using monkfruit
- ⅓ cup allulose (OR 3/4 tsp pure monk fruit powder)
- 1/4 tsp baking soda
- 1/2 tsp cream of tarter
- ¼ tsp sea salt
- 1/2 cup grass fed butter, melted (can sub with ¼ cup / 50g coconut oil)
- 1 egg
- 2 tsp vanilla extract
- ½ cup Keto Chocolate Chips GoodSam or ChocZero
Instructions
- Preheat the oven to 180° Celsius / 350° Fahrenheit.
- Combine the dry ingredients - almond flour, allulose or monkfruit, baking soda, cream of tartar, and salt - in a bowl.
- In a separate bowl, mix together the melted butter or coconut oil, vanilla and egg. Stir into the dry ingredients until a dough forms.
- Last, stir the chocolate chips into the dough.
- Form a ball and place onto a baking pan lined with unbleached parchment paper or copper grill sheet. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
- Bake for 18-22 minutes until golden. (15 minutes if using convection) Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Notes
If you opt for pure monkfruit, you will need to add 1/3 cup almond flour to make up for the lack of bulk from the allulose.
Nutrition: 4 g net carbs per scone.
Storage: Airtight container in the fridge for up to 4 days or freezer for up to 3 months.
Tried this recipe?Let us know how it was!