The Best Keto Chocolate Chip Cast Iron Scones Recipe
These keto scones are really yummy, and are great when combined with some clotted cream. They’re keto friendly, sugar-free scones made with almond flour and coconut flour using a cast iron skillet! There’s no added sugar in this keto scones recipe – plus the chocolate chips are sugar-free as well! A keto friendly recipe, perfect for breakfast or snack time!
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Is coconut flour keto?
Coconut flour is suitable on a keto diet, and helps add a natural sweetness to the scones. It also absorbs liquid, so it’s great for making sure the scones don’t end up soggy. Coconut flour is also a great alternative for those who can’t have nuts or nut flours. It’s higher in fiber and protein than other gluten-free flours and some other keto-friendly flours.
Coconut flour does have a higher carb count than almond flour, so I recommend only using small amounts of it. Even if you are allergic to nuts, I wouldn’t recommend relying solely on coconut flour while following a ketogenic diet. It’s best to combine several low-carb flours together (such as nut flours like almond, and pecan), which can help you meet your daily macros. If you’re unable to eat nut flours, then you can look into seed flours sun as sunflower seed flour or linseed flour.
Tips on baking these keto-friendly scones:
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. The texture might change a bit but this can work well if you are unable to eat or dislike coconut.
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.
Remember, if you have a dog, do not use xylitol, as its super poisonous for doggys. Be safe and use erythritol or monk fruit (not easily found in the UK) instead.
Keto Low Carb Chocolate Chip Cookies
Ingredients
- 100 g Ground Almonds/Almond Flour
- 15 g Coconut Flour
- 1 tablespoon glucomannan powder
- 0.5 teaspoon Xanthun Gum
- 0.5 teaspoon baking soda (bicarbonate of soda)
- 0.5 teaspoon salt
- 100 g erythritol
- 125 g unsalted butter
- 1 teaspoon pure vanilla extract
- 1 egg
- 80 g Sugar-free chocolate chips, buttons or bar E.g. Lilly's (USA), or PINK SUN (UK)
Instructions
Keto Cookie Baking Instructions
- Measure the ground almonds, coconut flour, glucomannan powder, salt, xanthum gum, baking soda into a bowl. Mix together.
- Measure the sweetener, and butter into another bowl then cream together until thoroughly mixed. Then add the egg, and vanilla extract and continue mixing.
- Add half the dry ingredients to the butter mix, and continue mixing together until fully mixed in and then add the rest of the dry mix and continue mixing.
- If using a chocolate bar, measure out the chocolate then chop into chunks. Add the chocolate to the cookie mix, and mix in.
- Either cover the bowl, or transfer the mix to a smaller container which you cover. Then place into the fridge for a minimum of 1 hour.
- Preheat oven to gas mark 4/180°C/350°F, and line a baking tray with parchment paper, NOT silicone! Silicone stops it from spreading.
- After an hour, remove mix from fridge. Evenly divide the cookie dough into 15 portions. Roll each portion into a ball shape. Place onto the baking tray, and flattern the cookies. The flatter you make them, the crisper they'll be so for super crispy cookies make them really flat. So leave them a bit fatter if you want them less crispy.
- Bake in the oven for about 10 to 12 minutes. Bigger/thicker cookies take a bit longer than smaller/thinner ones.
Coconut flour works well, helps the scones not be soggy. But they do get a bit dry 🙁 Good tip about not using xylitol with dogs as well!
These keto scones are so yummy!