These keto scones are really yummy, and are great when combined with some clotted cream. Although these are more like the scones you find in a Starbucks, than the traditional scones from Cornwall & Devon they’re still really good.
If you hate the taste of coconut flour, you might want to use a bit less and increase the amount of almond flour being used.
Remember, if you have a dog, do not use xylitol, as its super poisonous for doggys. Be safe and use erythritol instead.
These scones use whey protein, if you are a vegetarian then you can substitute this for a vegetarian protein powder.
If you’re vegan, substitute the egg for a vegan alternative, and use a vegan protein powder.
The Best Low carb Keto Chocolate Chip Cast Iron Scones
Low carb keto scones with sugar-free chocolate chips, made using almond flour, and coconut flour.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Ready in35
- Yield8 Slices
- Energy185 cal
For the curry
- 100g Almond Flour
- 60g Coconut Flour
- 50g Erythritol or Xylitol (don’t use Xylitol if you have a doggy)
- 48g Unflavored Low Carb Whey Protein, such as Isopure Low Carb Protein Powder or a vegetarian/vegan protein powder.
- 1/2 teaspoon baking powder
- 2 Tablespoons of melted coconut oil
- 60ml almond milk
- 1 egg (or a vegan egg substitute)
- 50g 90%+ Lindt Chocolate, chopped or 50g `Lily’s sugar-free chocolate chips.
- Olive or avocado oil for greasing
Preparing the spices
Preheat oven to Gas Mark 5 / 375F/191C
Grease a cast iron skillet with a oil suitable for high heat such as avocado or olive oil.
Mix all the dry ingredients together.
If you are using Lindt 90% chocolate, you will need to chop a few squares of the bar up into some small chunks. Then mix in. If using sugar free chocolate chips, you can mix it in straight away.
Then mix in wet ingredients, until thoroughly combined. This should form a dough.
Next you need to shape the dough into a circular shape and place it in the centre of the cast iron skillet. If the dough is quite high you might want to gently flatten it out a bit.
Slice the dough into 8 roughly equal pieces, and then spread them apart slightly.
Bake in the oven for 25 minutes, until golden brown. When you poke the scones with a fork or cake tester, it should come out clean with no dough stuck to it.
- 8 servings per container
- Amount per serving
- % Daily Value*
- Total Fat14 g17.95%
- Total Carbohydrate9 g3.27%
- Dietary Fiber5.3 g18.93%
- Total Sugars1.3 g
- Protein8 g16%