Keto Scones with Chocolate Chips
Soft, moist, and buttery, these keto scones are loaded with chocolate chips and pecans. Perfect for breakfast, but tasty enough for dessert!
Ingredients
- 2 cups + 2 Tbsp almond flour
- ½ cup Swerve confectioners
- 1 tsp baking powder
- ½ tsp salt
- 6 Tbsp salted butter very cold or frozen
- ¼ cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- ½ cup Lily's milk chocolate chips
- ¼ cup finely chopped pecans toasted
Instructions
- In a mixing bowl, whisk together almond flour, powdered Swerve, baking powder, and salt.
- Grate in the cold butter. (Or cut it in with a pastry cutter or two forks.) Stir until evenly mixed, then stir in the chocolate chips and pecans.
- Whisk together the cream, egg, and vanilla in a small bowl. Add to the dry ingredients and stir till well combined.
- Sprinkle your countertop with a small amount of almond flour. Press the dough into a 7-8″ circle. Cut the circle into eight wedges with a sharp knife.
- Place on silicon or parchment paper lined baking sheet at least 2 inches apart.
- Bake in a preheated 375° oven for about 15 minutes, or until lightly browned.
- Let sit on the pan for 10 minutes, then carefully remove to cooling rack to cool completely.
Nutrition
Serving: 1gCalories: 202kcalCarbohydrates: 8gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 57mgSodium: 294mgFiber: 1gSugar: 6g
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