Indulge in these gluten-free low carb chocolate chip scones for a delightful breakfast or snack option. Made with almond and coconut flour, these scones are not only keto-friendly but also packed with flavor. Enjoy the sweetness of sugar-free chocolate chips in every bite!
Ingredients: 2 cups almond flour. 1/3 cup erythritol or low-carb sweetener of choice. 1/4 cup coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup butter, cold and cubed. 1/4 cup unsweetened almond milk. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup sugar-free chocolate chips.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the coconut flour, erythritol, almond flour, baking powder, and salt in a large bowl and mix them together. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture with a pastry cutter or fork until it looks like big crumbs. While you're at it, mix the egg, vanilla extract, and almond milk in a different bowl. Mix the dry and wet ingredients together until a dough forms. Add the sugar-free chocolate chips and mix them in until they are spread out evenly in the dough. Place the dough on the baking sheet that has been prepared and roll it out into a circle that is about an inch thick. Cut the circle into 8 even wedges with a knife. Leave a little space between the wedges on the baking sheet so they can spread out. Before you put the scones in the oven, heat it up. Bake them for 18 to 20 minutes, or until they are golden brown and firm. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy your tasty gluten-free low-carb chocolate chip scones after they have cooled down.
Prep Time: 15 minutes
Cook Time: 20 minutes
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