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
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Love these and cannot wait to try them 🙂 Give me a Reeces anyday….LOVE 🙂
My favorite chocolate/pb combo is homemade peanut butter cups! Yum 🙂
my favorite of the PB & chocolate combination is a smoothie with banana and almond milk.
Pretty sure you’ve outdone yourself with these! Make sure you bring me some when you come to Blogher Food in May! ha ha!
I love love love peanut butter chocolate muffins. My kids love to have them for snacks, too.
I love a spoonful of PB dipped in white chocolate morsels
I can’t wait to make these!
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
Looks delicious!
These look amazing Carolyn! I haven’t tried peanut flour yet, but it’s on my list to try.
Scotcharoos – kind of like peanut butter rice krispie treats with a PB and chocolate icing – heaven!
Chocolate peanut butter cheescake
Carolyn these look so great! I love that second photo, it’s beautiful (well, all of them are, but that second one… gorgeous!)
I make peanut butter bars that are sooo good. I have to make them in moderation though because I’ll eat the whole pan!
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.
Yes, I believe it would!
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.
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!
Oooh, I like your use of peanut flour here! These sound amazing! Happy Chocolate Peanut Butter Day!
Carolyn, you continue to amaze with your low-carb baking abilities! These are genius!
Reese cups…of course!
You win the prize for the best looking chocolate drizzle…EVER!!! Oh man, I want to lick my computer screen so bad! Wonderful recipe 🙂
Reese’s in my pre-lowcarb days- still working on it now.