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
- ¾ cup peanut flour
- ½ cup Swerve Sweetener
- 1 tablespoon baking powder
- ⅓ cup sugar-free chocolate chips
- ½ cup creamy peanut butter
- ¼ cup butter
- 2 large eggs
- 2 tablespoon cream
- 1 teaspoon vanilla
Glaze:
- 2 tablespoon 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
Gail O says
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.
MarissaD says
These turned out great!
How do I store them?
Carolyn says
They can be on the counter for up to 5 days (covered container) or in the fridge for up to 10.
Jammie says
Is it possible to sub coconut flour for the peanut flour?
Carolyn says
No, they have very different consistencies and coconut flour is much more absorbent. You would need quite a bit less of it… if you really want to do this, start with half the amount and add slowly as needed.
Andi says
This recipe is one of my favorites!! But… I actually make them into cookies. I use my large cookie scoop, mash them down a little bit with a large serving fork, and bake for 15 minutes. I get 18 cookies out of the recipe. ????
Andi says
I love these… and make them ALL the time.
I ran out of my THM peanut flour and don’t
really want to wait to have some delivered.
Can I use PB Fit and still stay within the THM
guidelines? Or is this a question… I would need
to ask THM CS?
Thanks!!
Carolyn says
Does your PB Fit have added sugar?
Natasha says
Peanut butter chocolate anything is speakin my language! Can’t wait to give it a go!!
Melissa says
Peanut and chocolate are made for each other! Thank you, these are just amazing!
Suzy says
Love to make these for when I have overnight guests.
Sara Welch says
These were too good to pass up! Definitely one of my top favorite treats, indeed!
Jessica says
Such a great recipe! Thank you for sharing!
Linda says
It’s so funny. I despise peanut butter. Hating peanut butter (and liver and meatloaf) is one of the things my late husband and I bonded over. But I keep saving all these peanut butter recipes because they look so good. My plan is to experiment with other nut butters and see if I can find substitutes that work as well as peanut butter does. 🙂
Dana says
After reading all the comments I was excited to make these, but what a disaster! The dough was just a bowl of dry crumbs. I had to add a whole cup of milk (unsweetened almond to try to keep it low carb) and about a quarter cup of water just to make anything that resembled a dough, that would stick together. What a pain to get it in a circle loaf to bake. I wasted time and ingredients, and no yummy dessert 🙁
Carolyn says
Well, something went wrong and without being in your kitchen, I can’t say what. But as you can see, these do work for most folks. What brand of peanut flour did you use? What about sweetener?
Jerry says
Can I use peanut butter powder in place of peanut flour in these scones?
Carolyn says
Yes, my understanding is that they work almost exactly the same way.
Shelly says
I made these today……oh my, oh my, oh my…….they are AWESOME! My daughter and I are both on low-carb diets, and had to hold ourselves back from eating them all. I have been eating low-carb for 20 years, and I do believe this is the best recipe I have tried yet. Thank you!!!!!
Carolyn says
So glad you liked them!