Keto Chocolate Chip Scones

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Chocolate Chip Scones

15 ratings

Who doesn’t like a scone? Scones are delicious for breakfast or mid-afternoon snack with a hot cup of coffee. I added chocolate chips to make these extra indulgent!

  • Net Carbs

    5.4 g

  • Fiber

    6.4 g

  • Total Carbs

    23.7 g

  • Protein

    8.3 g

  • Fats

    33.7 g

384 cals

Keto Chocolate Chip Scones

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Raw Egg

    Raw Egg

    1 large

  • Sour Cream

    Sour Cream

    ⅓ cup

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 tablespoon

  • Vanilla Extract

    Vanilla Extract

    2 teaspoon

  • Almond Flour

    Almond Flour

    1 cup

  • Whole Ground Flaxseed Meal by Bob's Red Mill

    Whole Ground Flaxseed Meal by Bob's Red Mill

    ½ cup

  • Coconut Flour

    Coconut Flour

    3 tablespoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    6 tablespoon

  • Baking Powder

    Baking Powder

    3-½ teaspoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    1 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Butter


    8 tablespoon

  • Chocolate Chips, Sugar Free

    Chocolate Chips, Sugar Free

    ¼ cup, whole pieces - regular

Recipe Steps

steps 6

35 min

  • Step 1

    Preheat an oven to 375 F. Line a baking tray with parchment paper. Add sour cream, egg, vinegar and vanilla extract to a bowl. Whisk to combine well. Set aside.
    Step 1
  • Step 2

    Add the almond flour, flaxseed meal, coconut flour, xanthan gum, sweetener and baking powder to another bowl and whisk to combine.
    Step 2
  • Step 3

    Cut the butter into small cubes and cut into the flour mixture with a biscuit cutter until the crumbs of butter are about the size of peas with some larger and some smaller.
    Step 3
  • Step 4

    Add the chocolate chips and mix to combine.
    Step 4
  • Step 5

    Combine the sour cream mixture with the butter mixture and mix until combined well using a spatula. Place dough on a parchment lined baking sheet. Level the scone dough into a 1” high round. Using a dough scraper or knife, cut the dough into 6 even pieces, separating them the best you can.
    Step 5
  • Step 6

    Bake for 20-25 minutes or until the scones are a nice golden brown color. Let the scones cool completely on the tray. Dust with additional powdered erythritol. I use the confectioner’s sugar version for this!
    Step 6

Comments 29

  • AwesomeKale364008

    AwesomeKale364008 2 years ago

    Looks great but not keto friendly!

    • AwesomeAvocado367099

      AwesomeAvocado367099 2 years ago

      Sorry I am new. I don't understand. Recipe is for 6 scones ? Or 1 cut to 6 pieces? ? I should eat 1 piece or whole scone? Forgive me 🥺 for stupid question.

      • SplendidRadish935359

        SplendidRadish935359 2 years ago

        After you cut the dough and bake it you will have 6 scones. Eating 1 scone will give you the nutrition at the top of the recipe.

      • AwesomeAvocado367099

        AwesomeAvocado367099 2 years ago

        Thank you so much 💕

      • PropitiousArugula634274

        PropitiousArugula634274 2 years ago

        You cut it into six pieces before baking. Eat one piece.

    • Mhammo

      Mhammo 3 years ago

      These are very good a little dry, maybe slightly less time in the oven. I baked them for 15 minutes or more of a something of the wet ingredients. I also added a a protein powder to the mixture because it’s not much of a breakfast with protein. I added 1 scoop or approximately 5 Tablespoons of Isopure zero carb protein, ( Creamy Vanilla) because that’s the only flavor I have. I have a question I like to added that scoop into the recipe for me. Is there a way to do that without messing it up for everyone else? Obviously I didn’t get all 25 grams of protein in 1 pieces or the calories, etc. that go with it so how can I account for my adjustment? Any thoughts or ideas, I would really appreciate. Thank you, mhammo

      • GardenGrandma

        GardenGrandma 2 years ago

        I have done this mainly because I never follow a recipe exactly! You need to copy the recipe to your foods and then you will be able to adjust the ingredients. It won't change the original recipe. You can choose to publish the recipe for everyone or just keep for yourself.

    • Shockerwoman

      Shockerwoman 3 years ago

      Just made these. Didn’t have coconut flour so I just blended raw coconut flakes, switched out chocolate chips for frozen blueberries...needed to cook an extra 5 minutes. Would use fresh next time.

      • Shockerwoman

        Shockerwoman 3 years ago

        The Swerve icing sugar is in Superstore also known as Loblaws. Check in the health food section. They’ll be with the flours.

        • Rayfaceee

          Rayfaceee 3 years ago

          Is there anything I can use as a flaxseed meal substitute?

          • Barbi h

            Barbi h 3 years ago

            These scones are delicious. Hard to only eat one.

            • Lux life

              Lux life 4 years ago

              Oh my goodness! Fantastic...I had everything on hand but the xamthan gum & flaxseed. I did add small amount of nutmeg. So good!

              • Sspitzsamo

                Sspitzsamo 4 years ago

                I can't find the Icing Sugar on store shelves anywhere, and on Amazon it cost something like $25 or $29 a bag. Any suggestions about where to buy it in Los Angeles?

                • Rtlevitt

                  Rtlevitt 4 years ago

                  You can also take granulated Erythritol and put it in a slice grinder to turn it into a confectioners version.

                • Ahmtboca

                  Ahmtboca 4 years ago

                  I use swerve brand and they're a 2 pack on Amazon for $15, also whole foods carries it.

              • Caspar

                Caspar 5 years ago

                I loved this recipe. What a treat. I didn’t have chocolate chips nor xantan gum so I used unsweetened cocoa nibs and psyllium husk. They turned out yummy. A little more crumbly than a typical scone, but delicious. I’m also becoming a bit more sensitive to sweet flavours (I never thought that could happen) so I’ll try a bit less of the icing sugar replacement next time. DELICIOUS!

                • Skeezix

                  Skeezix 5 years ago

                  I wish to make this without the chocolate. How do I calculate my macros?

                  • Tink102816

                    Tink102816 4 years ago

                    Or “quick edit nutrients” under the 3 dot menu

                  • Tink102816

                    Tink102816 4 years ago

                    Maybe put it in the recipe calculator

                • PennyRN

                  PennyRN 5 years ago

                  These were so good. They are more like a cookie than a scone but delicious.

                  • Arabella

                    Arabella 5 years ago

                    Such a nice treat!

                    • MaryH

                      MaryH 5 years ago

                      I’m finding I don’t like almond flour. Can I substitute the almond flour for coconut flour?

                      • recipewriter

                        recipewriter 5 years ago

                        Yes though usually I use less coconut flour if I am replacing almond flour in a recipe at least use half and add more as needed. The coconut flour will thicken add it sits too! Hope this works!

                    • Dort

                      Dort 5 years ago

                      These are very good, but don't taste anything like a scone. They do fill the craving for a bagel or pastry for breakfast. I don't like chocolate so I used pecans instead. Next time I'm going to use almond extract and almonds should be very good.

                      • Tricia71

                        Tricia71 5 years ago

                        These were very bready... not realy a scone texture or consistency.... I put them back in the oven on dehydrate for 45 minutes...and they are still very soft. Next time I will reduce the temp to 300 bake for 35 minutes then turn them up to brown an extra 5 minutes and see if they come out more like a scone.... they do taste good.

                        • Anonymous

                          Anonymous 5 years ago

                          These are absolutely delicious!!! I didn’t change a single thing with the recipe and they turned out perfect. 5 stars for both taste and texture on this one!

                          • MauiSunsetz

                            MauiSunsetz 5 years ago

                            These were really good and not as dry and crumbly as real scones, which is a good thing especially if you're on the go. I froze some and they thawed perfectly a couple weeks later and retained their consistency. Melting some butter on them is a delicious way to add some fat as well.

                            • Determined1949

                              Determined1949 5 years ago

                              I found 4.25* was too hot. Next time I’ll bake them at 3.75*. They were very tasty and fed my craving for something bread like for breakfast.

                              • recipewriter

                                recipewriter 5 years ago

                                Thank you for that feedback! I will adjust the recipe for other users! It is much appreciated :)