Tender low carb scones full of peanut butter and chocolate chips and drizzled with a peanut butter and chocolate glaze. You don’t want to miss this for breakfast! Happy Chocolate & Peanut Butter Day!!!
Do you know what today is? It is a very, very special day, one near and dear to my heart. It is truly an important day all the world over and you want to sit up and take note, my friends. Because today is pure magic. Today is the first annual Chocolate Peanut Butter Day! Yes, yes, it’s a real holiday – if by real, you mean made up by a few fellow bloggers for the sole purpose of making and consuming copious amounts of chocolate and peanut butter treats. It is the brain child of Carla of Chocolate Moosey and Miriam of Overtime Cook and includes 31 bloggers posting delicious recipes from cookies to parfaits and everything in between. We are also teaming up with OXO, King Arthur Flour and Peanut Butter & Co to bring you three wonderful prize packs so don’t miss the giveaway. And you can follow along in the fun all day by following our Pinterest board and the hashtag #chocPBday on social media.
Now, you know I love me some peanut butter and chocolate together. And I seem to have created quite a number of recipes featuring this flavour combination over the past few months. In fact, when I caught wind of this little scheme and was invited to participate, I had quite literally just posted yet another low carb chocolate and peanut butter recipe and I was a bit tapped out. However, I mustered all my creative energy and got brainstorming. What hadn’t I tried yet, when it came to combining these two beloved ingredients? Cake…been there, done that. Muffins…one of my first low carb recipe, for goodness sake. Cookies…ha, I already have several low carb peanut butter and chocolate cookie recipes here on All Day I Dream About Food. Ice cream…done that too. But I haven’t done scones! Yes yes, scones. I do love scones in the morning and I love peanut butter and chocolate any time of day. Waking up to a delicious low carb peanut butter and chocolate scones to munch while I drink my coffee? Pure heaven. And they were easy to make (bonus!) and tasted divine. I know you’ll love them!
Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free
Ingredients
Scones:
- 2 cups almond flour
- 3/4 cup peanut flour
- 1/2 cup Swerve Sweetener
- 1 tbsp baking powder
- 1/3 cup sugar-free chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup butter
- 2 large eggs
- 2 tbsp cream
- 1 tsp vanilla
Glaze:
- 2 tbsp creamy peanut butter
- 1 oz sugar-free dark chocolate
Instructions
- For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
- In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
- In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
- Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
- Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
- Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
- For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
- Stir to combine and then drizzle over scones. Let set 10 minutes.
Notes
Nutrition
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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Could the Swerve called for in these be replaced by the equivalent amount of pure Stevia powdered extract or would that have a negative impact on the scones? I’m replacing granular sweeteners with Stevia everywhere possible.
Thank you!
Not really sure but you are welcome to experiment!
Could oat flour or whole wheat pastry flour be used instead of almond flour?
Sorry, I don’t use those ingredients. They are not low carb so I really can’t advise.
YUM! “Reese’s Scones”!! I can hardly wait to make these, but being diabetic, I’m very much a stickler in counting my carbs, fat, etc., intake. With that, I have a question. You have immediately following the recipe that each scone has 11 carbs. Just under that info., in the “Nutrition,” the carbs amount shows to be 8.9 for each. I realize nutrition is obtained via a nutrition calculator, but could you clarify, please?
Thanks so much!
where we live we don’t have peanut flour… can I replace it with anything?
You can try a little coconut flour but you will lose some of the peanut butter flavor.
I buy mine online through Amazon.
I’ve been wanting to try this recipe for ages, and I’m so glad that I did, it’s really very tasty, thanks!! 🙂 I might increase the sweetener a little more next time (personal preference), but I will use a few liquid stevia drops so as to not affect the texture.
Speaking of texture, although the dough looked and felt exactly as it should (I have made some of your other keto scone recipes before, and they’ve all turned out marvellously, with similar dough texture), once baked they seemed a bit on the dry side – I only baked for 15 minutes. So next time I might try a version without the peanut flour (I am using a BuffSupp brand, available on Amazon UK), or subbing some of the peanut flour with almond flour (and some), and/or maybe using a bit of coconut flour as well, instead. I realise this might be quite tricky, but I have noticed that coconut flour, although super absorbent, does tend to make keto bakes seem more “wet” after baking, if that makes sense…?
I have read most of the comments on this page where others have asked for similar peanut flour substitutes, and I’m wondering if you have any other tips to share for this in terms of texture? Thank you again!
I made these as a healthy breakfast for my husband and kids and they LOVED them! When my daughter finished the last one she begged me to make them again right away – she couldn’t believe it when I told her they were healthy! Thanks for such a great recipe.
Great to hear!
These are so good. If you love peanut butter and chocolate you will love these. I made a variety of scones for my girlfriend who was just diagnosed with diabetes. She and her hubby loved all of them but her hubby loved these the most (she and I were more partial to the blueberry and orange cranberry scones) but we all enjoyed every flavour. Scones are probably one of my favourite treats as they are not overly sweet and are perfect with a hot cup of coffee or tea.
These turned out great!
How do I store them?
They can be on the counter for up to 5 days (covered container) or in the fridge for up to 10.