Keto Espresso Chocolate Chunk Scones

Two keto espresso scones on a white plate with a cup of coffee, over a white and gold napkin.

These buttery keto scones combine the wonderful flavors of rich espresso and dark chocolate chunks. A perfect low carb breakfast treat!

Course Breakfast

Cuisine Brunch

Keyword keto scones

Prep Time 15

Cook Time 25

Total Time 40

Servings scones

Calories 220kcal

Ingredients

Scones

1 ¼ cups almond flour
¼ cup brown sugar replacement
¼ cup coconut flour
3 tablespoons whey protein powder
2 teaspoons baking powder
1 1/2 teaspoons espresso powder
¼ teaspoon salt
¼ cup butter frozen for about 30 minutes
1 large egg
2 tablespoon heavy whipping cream
½ teaspoon vanilla extract
1 1/2 ounces sugar free dark chocolate chopped

Glaze

1/4 cup powdered sweetener
1 tbsp cold coffee

US Customary - Metric

Instructions

Scones

Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, espresso powder, and salt.
Grate the chilled butter using a box grater. Sprinkle over the dry ingredients and toss to combine, making sure the butter is well distributed. Stir in the egg, cream, and vanilla extract until well combined. Fold in the chopped chocolate.
Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.
Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.
Remove and let cool completely on the pan.

Glaze

In a small bowl, whisk together the powdered sweetener and coffee until smooth. Add additional coffee as needed to thin the glaze to a drizzling consistency.
Drizzle over the cooled scones.

Notes

Storage Information: Store the scones in a covered container on the counter for up to 4 days, or in the fridge for up to 10 days. They can also be frozen for several months. Be sure to wrap them up tightly to avoid freezer burn.

Nutrition