These keto triple chocolate scones make the perfect on-the-go breakfast or fast keto snack. It’s a no-roll recipe that makes chocolate the star by using cocoa powder, baking chocolate, and sugar-free chocolate chips.
This recipe for low-carb chocolate scones is not only decadently rich and delicious, but it’s also super easy to make. It’s a healthy way to enjoy scones without all the unnecessary sugar and carbs! You’re welcome.
These are incredibly satisfying and consistently silence my sweet tooth without being overly sweet. Enjoy them with a cup of coffee or your favorite tea.
If you are a scone lover doing keto, I have a growing collection of keto scones with many flavor variations. So be sure to check them out, too.
Keto Triple Chocolate Scones
These keto-friendly chocolate scones are rich because they use not one, not two, but three types of chocolate. Yup, chocolate lovers doing keto are in for a real treat.
Get your dose of chocolate without an ounce of guilt! My keto chocolatey scones stand apart from traditional ones because they use a batter that can be spread rather than rolled and are baked in a cast-iron skillet.
However, they can also be baked in a cake pan. I sure hope that at some point you get your hands on a cast-iron skillet because the crust it produces is unmatched.
How To Make Keto Triple Chocolate Scones
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Traditional scones are quick bread, making them super easy to make. They use baking powder or baking soda instead of yeast as their leavening agent.
Since the dough in this recipe is just mixed and spread in the pan, it’s pretty much failproof. Keep in mind that these scones are a little less flaky, but other than that, they share lots of similarities to the classic recipe.
These are not only low in carbs but gluten-free chocolate scones made with a combination of almond flour and coconut flour for the perfect crumb texture.
I added a sugar-free vanilla icing to the recipe that is a nice contrast to the chocolate.
Personally, I think using a high-quality vanilla extract in the batter and the icing is worth the tiny investment. Olive Nation has a great one you may want to try.
Classic scone-making usually involves cold butter that is sliced thinly and cut into the flour. But I use melted butter in my keto scone recipes.
Since keto baking is very different from high-carb baking, somehow, the use of melted butter with the two types of keto-friendly flour works well and keeps the recipe super simple.
Keep in mind that these low-carb scones are void of gluten, so there is no worry about overworking the dough.
It’s what makes these gluten-free triple chocolate scones a great, easy treat for anyone avoiding gluten and doing keto.
Below are the ingredients you’ll need. Note that the full printable recipe card is at the bottom of the page.
Ingredients Needed
Keto Chocolate Scones
- Finely milled almond flour, measured and sifted
- Coconut flour
- Granulated sugar substitute
- Full-fat sour cream
- Unsalted melted butter
- Cocoa powder
- Baking chocolate
- Eggs, room temperature
- Baking powder
- Sea salt
- Vanilla extract
Keto Vanilla Glaze
- Confectioner’s sugar substitute
- Vanilla extract
- Heavy whipping cream, room temperature
- Sea salt
Best Sugar Substitutes For Sugar-Free Chocolate Scones
My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, I will add that I am not a fan of stevia-based ingredients in chocolate. I just find that it intensifies the aftertaste.
If you still plan on using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
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Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda for baking or a generic brand of the same. It will work with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
Regarding the keto vanilla glaze, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones to choose from.
For more information on what are the best sugar substitutes to use on the keto diet, be sure to check out our guide.
Tag Us
My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes, like these scones.
I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.
Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I sure hope you give this recipe for low-carb triple chocolate scones a try and that once you do, you will take a moment to tag us on Instagram and Facebook.
It’s what encourages us to keep sharing and perfecting our recipes.
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In case you don’t know, we have authored two books for you: Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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To say we needed God’s intervention is to put it mildly. Following the Holy Spirit’s prompting, we got on the path to fundamental transformation.
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Keto Triple Chocolate Scones
These keto triple chocolate scones make the perfect on-the-go breakfast or snack. It's a no-roll delicious keto recipe that makes chocolate the star! It features cocoa powder, baking chocolate, and sugar-free chocolate chips.
Ingredients
Keto Triple Chocolate Scones
- 1 1/4 cups of finely milled almond flour
- ½ cup of coconut flour
- ½ cup of granulated sugar substitute
- ½ cup of full-fat sour cream
- 1/4 cup of melted unsalted butter
- 1/4 cup of cocoa powder
- 2 ounces of baking chocolate
- 3 eggs, room temperature
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- 1 1/4 teaspoon of vanilla extract
- 3/4 cup of sugar-free chocolate chips ( I used Lily's Dark Chocolate Brand)
Keto Vanilla Glaze
- 1/4 cup of confectioners' sugar substitute
- 1 teaspoon of vanilla extract
- 2-3 tablespoons of heavy whipping cream, room temperature
- 1/8 of teaspoon of sea salt
Instructions
Keto Vanilla Scones
- Pre-heat oven to 350 degrees
- Grease with butter a 10-inch cast-iron skillet.
- Melt the butter and the baking chocolate in the microwave in 20-second intervals stirring in between or over a double boiler. Set it aside to cool. Wait until the mixture cools before adding the eggs.
- Using an electric mixer combine the sugar substitute, cooled melted chocolate butter mixer, and the eggs.
- Add the sour cream, vanilla extract, and combine well.
- Next add the dry ingredients (the almond flour, coconut flour, baking powder, cocoa powder, and salt) then stir until fully combined.
- Fold in the sugar-free chocolate chips into the chocolate scone batter.
- Spread the batter into a fully greased 10-inch cast-iron skillet. If you do not own a cast-iron skillet, grease a round cake pan
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Allow the scones to cool completely.
- Drizzle the keto vanilla glaze over the top. Dust the top of the scones with a tiny amount of cocoa powder (optional).
- Store your keto triple chocolate scones in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Vanilla Glaze
- Combine the confectioner's sugar substitute with 2-3 tablespoons of heavy whipping cream and 1 teaspoon of vanilla extract.
- Start with 2 tablespoons of cream and more if needed.
- Drizzle the vanilla glaze over the top of the fully cooled scones and allow the glaze to set before enjoying.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 17.6 gSaturated Fat: 6.2gCholesterol: 70mgSodium: 67mgCarbohydrates: 5.5gNet Carbohydrates: 4.4gFiber: 1.4gSugar: 1.2gProtein: 6g
