Chocolate Chunk Scones

I made these bad boys because I was missing having a little something carb-y/sweet to finish off lunch or dinner. I’m not a huge fan of always replicating sweets and bread-y things with low-carb alternatives. If I did that–I’d be eating a whole lot of almond and coconut flour which can’t be too balanced (replacement pancakes, cookies, muffins, bread, cakes, etc.). This would defeat the purpose of getting nutrients from a varied, reduced carb diet (eggs, fruits, veggies, meats, etc.). That being said, I’m all for finding good alternative recipes to use in moderation and for special occasions. With that aside, I give you…

Chocolate Chunk Scones

(low carb, grain-free, gluten free, delicious)

IMG 0718


1/4 cup coconut flour

1 cup + 2 tbsp almond flour

1/4 tsp. salt

1/4 tsp baking soda

1/4 cup butter (cold)

1/4 + 1 tbsp Swerve Sweetner [a mix of erythritol and stevia–can make your own blend to taste or use 1/4 cup honey & subtract the tbsp milk below!)

1 tbsp milk of choice (I used almond-coconut)

4 eggs (cold)

1/4 cup dark or semisweet chocolate (I used chips)



1. Preheat oven to 350 and line a baking sheet w/ parchment paper

2. Combine all dry ingredients in a food processor and pulse until uniform

3. Pulse in butter (small pieces) 

4. Pulse in eggs and milk

5. Add chocolate chips (pulse only a few times to maintain chunks)

6. Drop by rounded spoonfuls onto baking sheet (about a dozen)

7. Bake for 25 minutes or until golden (touch top to make sure cooked through–tricky with these flours!)

8. Nom Nom 🙂







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3 Responses to Chocolate Chunk Scones

  1. fitin52 says:

    So, use the honey instead of the milk and the sweetener, right? And do you think agave would work as well as honey?

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