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Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free

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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!!!

Low Carb Peanut Butter Chocolate Scones

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.

 

Low Carb Gluten-Free Peanut Butter Scones with Chocolate Glaze

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!

Low Carb Grain-Free Peanut Butter & Chocolate Scones

5 from 4 votes
Print
Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Tender low carb scones packed with peanut butter and chocolate flavor.
Course: Breakfast
Cuisine: Breakfast
Servings: 16 scones
Calories: 221 kcal
Ingredients
Scones:
Glaze:
Instructions
  1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
  3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
  4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
  5. 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.
  6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
  7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
  8. Stir to combine and then drizzle over scones. Let set 10 minutes.
Recipe Notes

Serves 16. Each serving has 11 g of carbs and 5 g of fiber. Total NET CARBS = 6 g.

 

Nutrition Facts
Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free
Amount Per Serving (1 scone)
Calories 221 Calories from Fat 165
% Daily Value*
Fat 18.3g28%
Carbohydrates 8.9g3%
Fiber 4.1g16%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.

Low Carb Chocolate Peanut Butter Scone Recipe

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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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Comments

  1. Carolyn, if there was such a thing, I would nominate you for “Best Blogger in the whole world” suddenly my inbox and facebook page are full of the most fabulous LCHF recipes and your blogs are as if they are written to me personally. Instead OF unwanted emails about stuff I don’t really want to know about, you pop in. Such a joy to read! How could anyone be down reading your upbeat delightful comments and messages. At the moment I am saving your recipes, as being very strict on LCHF until have weight down, then there will be no stopping me!!!! Xx H (Lincolnshire UK).

    Reply

  2. I am a scone lover and these are ridiculous!! These photos are amazing!! Thank goodness I don’t have the option of tasting all of the Chocolate & PB insanity I am seeing today – or I would be in BIG trouble!

    Reply

  6. Peanut butter and chocolate cookies – peanut butter cookies with a drizzle of dark chocolate over the top

    Reply

  8. I haven’t heard of peanut flour before, but I think I’m willing to give it a go! swerve is also too sweet for my tastes, and I always use half the amount called for. Will this affect the recipe? My hubby LOVES scones, and I’m looking forward to fixing this treat for him!

    Reply

  19. Honestly, I can’t turn anything down that’s peanut butter/chocolate combo! My favorite is Reese’s Peanut Butter Eggs, somehow they’re better than the pb cups.

    Reply

  26. I’ve baked with almond flour but never peanut flour! And, now all I can think is, why not?! Love these beautiful scones with their drizzle of chocolate, Carolyn!

    Reply

  30. To be honest…I like to dip one pretzel in PB, another in Nutella, and then sandwich them together. yum!

    Reply

  32. What type of peanut flour did you use? They one similar to almond meal; ie: ground peanuts?

    Reply

  35. I love anything pb-chocolate. Have even been known to take spoonful of pb and give it a loving squirt of Hershey’s syrup. Sigh. My favorites are Reese’s cups and chocolate ice cram with pb swirl. Can’t wait to make those scones. They look awesome!

    Reply

  38. My favorite chocolate/peanut butter treat . . . . Reese’s eggs. I don’t know why they’re better than the regular Reese’s, but they are.

    Reply

  39. I love chocolate PB fudge. In fact, I just made some up yesterday. Can’t wait for dessert tonight so I can have a chunk. Okay, who am I kidding? I’ll likely eat some way before dessert. 😉

    Reply

  48. One time a coworker told me he doesn’t like PB and choc together. I told him I didn’t understand the words he was saying because they don’t make sense. My point is that there can never be too many PB & choc recipes. I like it even more than mint & choc.

    Reply

  51. I’ve always been a reese’s pb cup fan…but not since I changed my way of eating…too much junk and sugar in them.

    Reply

  55. I don’t comment on your posts enough, and I really should since I eat something off your blog for breakfast 4-5 days a week. PB&C scones are being added to the breakfast rotation pronto! It used to be 7 days a week, btw, but my egg sensitivity was getting to me. The other 2-3 days a week, my standard breakfast is sliced banana with PB&C!

    Reply

  57. I love reading your blog and trying out low carb recipes.. I ALSO love entering contests.. even tho I have never won one.. YET!!! Here’s hoping! 🙂

    Reply

  62. I was waiting for this recipe to see how you made it low carb. I guess I’m going to have to place an Amazon order because I can’t find any of those ingredients around here. You have no idea how many places I’ve gone to for the Swerve with no luck.

    Reply

  64. Thank you, Carolyn! I, too, am a chocolate and peanut butter lover (and scones, too)! Looking forward to making these!

    Reply

  65. Mmmm… I love scones! Their so easy yet so fancy. And since these are low carb is guess that means I can eat that many more of them!!

    Reply

  71. I’m a chocolate AND peanut butter fanatic, so I basically like all of them… Hmm, if I were to choose, though, it would have to be cheesecake. Glorious choco-PB cheesecake.

    Reply

  72. I don’t actually get to eat peanut butter, but I do really love an chocolate dipped almond butter cookie, so that’s pretty close.

    Reply

  75. I love peanut butter but I end up trowing my peanut flour but it was too strong flavor for me. Too much roasted? I love your pictures!

    Reply

  76. Low carb peanut butter cookies with chocolate chips. This looks like it would be similar. Will need to find some peanut flour and try them.

    Reply

  79. Peanut Butter Chocolate Chip Cookies are typically my favorite although I might have a new favorite when I try this recipe out!

    Reply

  86. My aunt’s buckeyes are my favorite treat. She only makes them at Christmas and we all fight over them. They are that delicious!

    Reply

  89. I like to take squares of dark chocolate (dairy free) and use them as a scoop for peanut butter. Guilty pleasures!! 🙂

    Reply

  90. I have been making lots of scones lately. Glad I didn’t miss this recipe! Yummm. I’ve used powdered peanut butter in place of peanut flour a couple of times and it seemed to work ok. But not as one of the main ingredients in a baked product. Any reason why it shouldn’t work? I have peanut flour, too, I think I just got lazy and decided to try the powdered PB…

    Reply

  92. hmmm hard pressed to name all the pbutter/chocolate things I love. Copycat Reese’s Pbuter cups, nutella, bannanas and pbutter sandwich on healthy bread. The Pbutter Chocolate scones above look like a breakfast date with my kitchen and I. Pbutter mixed into chocolate ice cream, pbutter balls at Christmas, the girl scout pbutter cookie. Not sure which I like more, pbutter or chocolate.

    Reply

  96. Perfect timing. I need to make something for my Bible study brunch next week and need it to be gluten-free — voila! these scones look perfect to fill the bill. What a great giveaway you have today — it would be wonderful to win and to share with friends.
    Thanks for your wonderful, wonderful blog!

    Reply

  106. These look so delicious, I want to make them ASAP……but I don’t have any peanut flour. Would powdered peanut butter work. Thanks for a wonderful recipe.

    Reply

    • I made these yesterday and they are delicious. I used powdered PB in place of the peanut flour and it worked well. My batter was a little IMHO to wet. It might be because I used milk instead of cream which is thicker or it might be the way I measured the almond flour. What is the correct way to measure the almond flour….do you scoop then level off or do you fluff it up, then spoon into the measuring cup? I just had one of the scones that I toasted in my toaster oven, but a little butter on top and it was delicious. Thank you again for a wonderful recipe that will be made again and again.

      Reply

      • I just scoop and level with almond flour. But you’re right, cream and milk are SO different in consistency, it may have been that. Or it may have been the powdered PB, not sure. Either way, sounds like it worked out!

        Reply

  113. Anything chocolate and Pb is definitely a winner in my book. But I do love chocolate covered ritz crackers with a bunch of Pb in the middle!!! Mmmmm

    Reply

  121. I love anything with PB! Peanut butter, chocolate, and banana protein shakes are my current favorite though!

    Reply

  126. I have been CRAVING chocolate and peanut butter lately! These came with perfect timing. I just love to have PB on a spoon with a few semi- sweet chocolate chips! Simple satisfying snack.

    Reply

  129. WOW! These are on my next recipe of Carolyn’s to make. I made the “Hostess” cupcakes last night to share for my birthday today. AMAZING and worth the time and effort for a very special treat. You have a great gift and skill in creating such yummy recipes. Thanks you!

    Reply

  131. Love that I found this site and this recipe, miss scones so much and love peanut butter and chocolate, can’t wait to make some myself!

    Reply

  133. Chocolate and Peanut butter have to be my most favorite flavors combined as well!! Thank you soo much for this recipe and for the giveaway!

    Reply

  140. in my country we have some pb candies that are incredible awesome. it’s basically crushed peanuts, almost like a flour, and some tiny bit of sugar. they are shaped as a little cylinder or as rectangles, as soon as you bite, they flake all over. i like to drizzle melted chocolate as an extra special treat. 🙂

    Reply

  145. My favorite Peanut Butter and Chocolate treat is Reeses Peanut Butter Cups. I can eat those all day long.

    Reply

  148. I LOVE all things peanut butter and chocolate….it is so difficult to choose. I really love the simple little chocolate/peanut butter cups and I really, realy love chocolate/peanut butter cheesecake! YUMMY!

    Reply

  149. Wow….that is a difficult question. What is my favorite pb and chocolate recipe? There are so many things from the simple chocolate/peanut butter cup to a chocolate/peanut butter cheesecake! I just love it all!!! Great contest! 😉

    Reply

  153. I will always profoundly love Reese’s Peanut Butter Cup Easter Eggs. Lucky for me lots of unrefined, carb-tamed copy-cats exist 🙂

    Reply

    • I use a very old Canon Rebel XT (about 10 years old) and a 50mm 1.8 lens (one of the less expensive lenses, only about $99)

      Reply

      • Wow who knew a 10 year old camera can capture such perfect images! Thanks. I have the 1.8 as well and rebel t2i and my pics still don’t look as perfect as yours. Maybe it’s the lighting and frame etc combination.

        Reply

        • Kim, my best advice is to find photos you love (mine or someone else’s) and try to emulate them. Not exactly but aim for the same overall set up and where the light is coming from. Then practice. Over-expose some a little, under-expose others. Take shots from all sorts of angles. That’s how I taught myself!

          Reply

  162. My favorite is blending cottage cheese, stevia, a little cocoa powder and some peanut butter. Then I let if sit in the freezer for an hour or so, and it tastes like a chocolately peanut butter cheesecake dream!

    Reply

  171. These look so good and I love scones. But alas, I’m not supposed to eat peanuts, so I don’t use peanut flour. I can use almond butter for the peanut butter, but what could I sub for the peanut flour? I thought about golden flax meal or maybe just more almond flour? I love your recipes!

    Reply

    • You could do more almond flour. You may need a little extra since peanut flour is very dry and soaks up moisture.

      Reply

      • Thank you. I will try that. I find a lot of scone recipes have to much liquid, so I’m usually very careful when adding it, so I may just add less liquid.

        Reply

  172. This recipe was a great success! The dough came together really well and was just right. I used to be a little intimidated by the idea of scones, but it was actually pretty simple. The texture and consistency were really nice and didn’t seem “low carb”! These were a hit!

    Reply

  173. I couldn’t wait to try these, so I made them today. They smelled wonderful and LOOKED delicious. I was curious about the TBSP of baking powder, but since I didn’t have a lot of experience with scones, I thought maybe they needed it. Yikes, they are so salty we will have to toss them. Major bummer since ingredients are expensive. I am just wondering if that is suppose to be 1 tsp of baking powder. I will try them again because they are easy to make and look delicious!

    Reply

    • No, it’s not an error. Gluten free recipes typically take more leavening agent to help them rise. And others have made this recipe without issue. So a few thought…there is low(er) sodium baking powder out there. But it could have been the brand of peanut butter as well, perhaps it has a lot of salt. And if you used salted butter, that would add to it as well.

      If it’s just that you are particularly sensitive to salt, a trick is to use baking soda instead. You would only need 1 tsp and then you need to add 1/8 tsp cream of tartar and about 1 tbsp apple cider vinegar to the mixture to create the acid you need to make it rise.

      Reply

  174. ok please ignore my earlier comment…I just realized that I put salt in my erythritol container instead of erythritol! Oh my…now you know how gross it was…ha/ha

    Reply

    • Hi Ann, No I haven’t stopped sending things out but Feedburner, the system I use to send out updates, is really messing up lately. You are not the first person to tell me about this problem. So I am moving to a newsletter system. Bear with me while I get the kinks worked out! I hope you will get something today.

      Reply

    • If you can find another granulated low carb sweetener, go ahead and sub it cup for cup. For honey or another liquid sweetener, you will need to add a little more almond or peanut flour to make up for the liquid in the honey.

      Reply

  178. Hi Carolyn,
    I enjoyed reading your blog today and will definitely do so again. I am a Gluten Free baker and have a GF site as listed above. Your scones sound fabulous!
    Thanks for your inspiration!
    Debbie

    Reply

  179. Is there a sweetener that’s similar to Swerve but not as expensive? We’re on a tight budget and Swerve is really expensive for what you get. I love it for sure, though.

    Reply

    • Well, in my humble opinion, there isn’t any as good as Swerve. But yes, it’s pricy. I often extend it out by using some liquid stevia in my recipes. There’s also Truvia but it already has stevia in it so you run the risk of getting that funny liquorice taste.

      You could purchase straight erythritol (it’s cheaper) and then use some stevia. Together they enhance each other’s sweetness with less aftertaste. That’s what I used to do before I found Swerve. It’s not as good for some things, but it works most of the time.

      Reply

  180. Greetings!
    I live in Orlando and for the life of me I can’t find peanut flour.
    Is there anywhere you can suggest to purchase it that’s not online?
    Thanks-

    Reply

  181. 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!!!!!

    Reply

  183. 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 🙁

    Reply

    • 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?

      Reply

  184. 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. 🙂

    Reply

  190. 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!!

    Reply

  191. 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. 😊

    Reply

  192. Happy Peanut butter & Chocolate Day to you Carolyn,

    very new to low carb baking. Thank you for sharing such great recipes for baking. I have a sweat tooth and love chocolate and peanut butter When I decided to go low carb I though I would have to give up baking. It a great feeling to feel like you are cheating on your diet but not really! I will be making these for Sunday Breakfast. Thanks again for sharing.

    Reply

  193. I love buckeyes (peanut butter balls) but unfortunately they are not low carb. I do adore your peanut butter chocolate brownies.

    Reply

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