Keto Chocolate Chip Scones
Who doesn’t like a scone? Scones are delicious for
How to Make It
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 2
Add the almond flour, flaxseed meal, coconut flour, xanthan gum, sweetener and baking powder to another bowl and whisk to combine.
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 4
Add the chocolate chips and mix to combine.
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 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!
Ingredients
- Raw Egg – 1 large
- Sour Cream – ⅓ cup
- Apple Cider Vinegar – 1 tablespoon
- Vanilla Extract – 2 teaspoon
- Almond Flour – 1 cup
- Whole Ground Flaxseed Meal by Bob’s Red Mill – ½ cup
- Coconut Flour – 3 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 6 tablespoon
- Baking Powder – 3-½ teaspoon
- Baking Aids Xanthan Gum by Bob’s Red Mill – 1 teaspoon
- Coarse Kosher Salt by Morton – ½ tsp
- Butter – 8 tablespoon
- Chocolate Chips, Sugar Free – ¼ cup, whole pieces – regular