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    Home » Keto Breakfast » Hazelnut Chocolate Chip Scones

    Published: Sep 26, 2014 · Modified: Jul 28, 2022 by Carolyn

    Hazelnut Chocolate Chip Scones

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.1K shares
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    A great new low carb scone recipe with the delicious combination of hazelnuts and chocolate. Move over, Nutella, there’s a healthier option in town.

    Low Carb Hazelnut Chocolate Chip Scones

    When I was growing up, chocolate for breakfast was simply not an option in our house. My mother didn’t keep a lot of sweets in the house, and cookies and ice cream were clearly for dessert only. The breakfast foods were sensible choices like whole grain cereal or toast and fruit. We didn’t have chocolate muffins or chocolate cereals or chocolate spreads for our toast. There was nary a Cocoa Puff to be seen in my house. Or houses, rather, since my parents were separated and both households ate sensibly according to the understanding of nutrition at the time. We had plenty of chocolate but it was always a treat, a dessert, not the main part of the sensible meal. And so I carried on, as ever in my adult life. Breakfast was breakfast and chocolate was not meant to be a part of it.

    I remember quite vividly my first taste of Nutella, at a friend’s house after a sleepover. It was utterly foreign to me to be served chocolate for breakfast, and I am not sure I even knew what hazelnuts were at that point. And although I quickly fell in love with the delicious combination of chocolate and hazelnut, I wasn’t exactly hooked on Nutella. Especially not for breakfast. It just seemed out of place, too sweet and cloying a substance with which to break my nightly fast. Not surprising, since the first ingredient in a jar of Nutella is sugar. Not hazelnuts, not chocolate, but sugar. If the same thing  had been offered up for dessert, I might have quickly become a Nutella junkie. But it would never have graced my daily breakfast table and it  certainly never will now.

    Low Carb Grain-Free Chocolate Hazelnut Scones

    Times have changed in many ways, though. For one thing, I no longer consider cereal or toast a sensible breakfast, no matter how little the sugar or how whole the grains. And I do eat chocolate for breakfast with relative frequency. It still remains mostly a dessert food, but sometimes a little chocolate for breakfast can help you start your day right. As long as it’s in a low carb, grain-free package, and not laden with ridiculous amounts of sugar.

    But the Nutella lovers of the world got one thing right: chocolate and hazelnuts are heavenly together. Yes, even for breakfast.

    Gluten-Free Hazelnut Chocolate Chip Scones

    Hazelnut Chocolate Chip Scones

    Hazelnut Chocolate Chip Scones

    A great low carb scone recipe with the delicious combination of hazelnuts and chocolate. Move over, Nutella, there's a healthier option in town.
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12 scones
    Calories: 323kcal

    Ingredients

    Scones:

    • 2 ½ cups hazelnut meal
    • ½ cup golden flax seed meal
    • ⅓ cup Swerve Sweetener
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 large eggs
    • ¼ cup hazelnut oil
    • 2 tablespoon cream
    • ½ teaspoon hazelnut extract or vanilla extract
    • ¼ teaspoon stevia extract
    • ⅓ cup sugar-free chocolate chips such as Lily's

    Chocolate Drizzle (optional)

    • 1 tablespoon butter
    • 2 oz dark chocolate such as Lily's, chopped

    Instructions

    Scones

    • Preheat oven to 325F and line a baking sheet with parchment paper.
    • In a large bowl, whisk together hazelnut meal, flax seed meal, sweetener, baking powder and salt. Add eggs, hazelnut oil, cream and extract and mix well until dough comes together. Stir in chocolate chips.
    • Turn dough out onto prepared baking sheet and pat into a rough rectangle, about 1 inch thick (it should be about 6x8 inches). With a sharp knife, cut into 6 even squares, then cut each square diagonally into two triangles.
    • Carefully separate and lift scones and place them around the baking sheet, leaving about 1 inch between them. Bake 20 to 25 minutes or until just firm to the touch and lightly browned.
    • Remove from oven and let cool completely.

    Chocolate Drizzle

    • In a small bowl set over a pan of barely simmering water, melt butter and chocolate together until smooth. Drizzle over cooled scones and let set, at least 20 minutes.

    Notes

    Serves 12. Each serving has 11.77 g of carbs (with the glaze) and 6.52 g of fiber. Total NET CARBS = 5.25 g.
    Food energy: 323kcal
    Saturated fatty acids: 5.23g
    Total fat: 28.43g
    Calories from fat: 255
    Cholesterol: 37mg
    Carbohydrate: 11.77g
    Total dietary fiber: 6.52g
    Protein: 7.01g
    Nutrition Facts
    Hazelnut Chocolate Chip Scones
    Amount Per Serving (1 scone)
    Calories 323 Calories from Fat 256
    % Daily Value*
    Fat 28.43g44%
    Saturated Fat 5.23g26%
    Cholesterol 37mg12%
    Carbohydrates 11.77g4%
    Fiber 6.52g26%
    Protein 7.01g14%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Denise says

      November 07, 2021 at 12:26 pm

      I’m avoiding flax and chia since that are estrogenic, what is a good sub for the flax meal? Thank you and I just love your recipes!

      Reply
      • Carolyn says

        November 07, 2021 at 3:24 pm

        Just more hazelnut flour.

        Reply
    2. Taylor says

      June 06, 2019 at 12:52 pm

      5 stars
      Love the hazelnut and chocolate combination. So delicious!!

      Reply
    3. Kara says

      June 06, 2019 at 11:51 am

      5 stars
      My husband loves hazelnuts and chocolate together, I can’t wait to make these for him. They look incredible!

      Reply
    4. Chelsea says

      June 06, 2019 at 11:39 am

      5 stars
      These scones are a dream! They are seriously so delicious and so easy to make! Thanks for sharing!

      Reply
    5. Steph says

      June 06, 2019 at 10:59 am

      5 stars
      I love scones for breakfast! Such a delicious recipe!

      Reply
    6. Jen says

      June 06, 2019 at 10:36 am

      5 stars
      These would definitely make me jump out of bed in the morning! Perfect companion to my morning coffee.

      Reply
    7. Kimberly Griffith says

      August 15, 2016 at 8:25 pm

      These are delicious!! Taste like Nutella only better. As someone said, you’re the queen of scones!! I subbed coconut oil for the hazelnut oil and added a touch cocoa to the batter. They were so yummy and just perfect.

      Reply
    8. Kelly says

      June 21, 2016 at 10:40 am

      Can they be frozen?

      Reply
      • Kimberly Griffith says

        August 15, 2016 at 8:25 pm

        I have frozen all of her scones and had success. 🙂

        Reply
    9. Georgie says

      April 11, 2016 at 9:03 am

      Looks great

      Reply
    10. Chantelle says

      May 27, 2015 at 7:09 pm

      I made these and they are delicious! I didn’t have hazelnut oil so I used olive oil. I used coconut sugar instead of Swerve. Also, I only had about 2 Tbsp ground flaxseed left so I threw that in and hoped for the best. Since my mixture was quite wet due to way less flaxseed, I dropped 8 round ‘scones’ on the baking sheet (faster than shaping and cutting, too). They were moist and tasty, and held together really well – which surprised me considering the lack of flaxseed, and that I’d whizzed up whole hazelnuts in my processor that weren’t particularly fine. Thanks so much!

      Reply
    11. Becky says

      January 13, 2015 at 5:45 pm

      Just wanted to let you know that after finally gathering all the ingredients for this recipe (had to order the hazelnut extract online and the Lily’s chips went on sale at my Whole Foods) I got to make it last week. Love them! It’s so nice to have one with my morning cup of coffee. Thank you for another winner!

      Reply
    12. Stacy says

      November 05, 2014 at 6:05 pm

      Hello!
      I notice you use Stevia and small amounts in some of your recipes. I have tried to like Stevia and just can’t enjoy the initial and after taste. What would be the conversion for adding Swerve in place of Stevia? Do you have a recipe for making the chocolate drizzle by using cocoa and swerve instead? I also have a on of Just Like Sugar…not too big of a fan of that either but am wondering if you know of a good use for it. Thank you!

      Reply
      • Carolyn says

        November 05, 2014 at 8:44 pm

        You can replace the 1/4 tsp of stevia with 1/4 cup Swerve. For the chocolate drizzle, if you don’t want to use Lily’s, use something like 85 or 90% Lindt Chocolate.

        Reply
    13. Thalia @ butter and brioche says

      October 04, 2014 at 7:35 pm

      These scones look SO delicious. What a great recipe! I am totally obsessing over that chocolate drizzle, wish I had one of these scones to devour right now.

      Reply
    14. Jamie | My Baking Addiction says

      September 28, 2014 at 9:28 pm

      This would be a welcome breakfast any time at my house!

      -Jamie

      Reply
    15. Cecelia says

      September 28, 2014 at 3:26 pm

      Do you have a good pie crust recipe?

      Reply
      • Carolyn says

        September 28, 2014 at 3:49 pm

        https://alldayidreamaboutfood.com/2013/07/coconut-cream-pie-low-carb-and-gluten-free.html

        Reply
    16. Mimi says

      September 28, 2014 at 8:24 am

      Now those are some good looking scones!

      Reply
    17. Robin says

      September 26, 2014 at 11:48 am

      Question about hazelnut meal and hazelnut oil. Can I make my own hazelnut meal by grounding hazelnuts the way I make my own almond meal? Also, how necessary is hazelnut oil vs. using another oil like coconut oil or hemp seed oil? I would be willing to purchase these products if absolutely necessary but was wondering if I could use something I am already using and have on hand. Thanks for the help! The recipe looks fantastic!

      Reply
      • Carolyn says

        September 26, 2014 at 4:47 pm

        If you have something that can grind them finely enough, go for it. It’s just tough to get a nice “flour” vs a “meal” when you grind your own. And yes, you can use another oil but they will have a less distinct hazelnut flavour.

        Reply
        • Robin says

          October 02, 2014 at 5:58 pm

          The ground meal works great and I bought some hazelnut oil from Amazon. These are cooling now! Thanks!

          Reply
    18. Jeanette | Jeanette's Healthy Living says

      September 26, 2014 at 5:52 am

      Love how you recreated the nutella experience into something so much healthier! You are the queen of scones!

      Reply

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