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These buttery keto scones combine the wonderful flavors of rich espresso and dark chocolate chunks. A perfect low carb breakfast treat!
I urge you to stop whatever you are doing, lay other plans aside, and head to the kitchen to make these Keto Espresso Chocolate Chunk Scones as soon as humanly possible. You can thank me later, as you enjoy the flaky, buttery coffee-scented tenderness.
I have an abiding affection for these breakfast pastries and I am forever coming up with new versions. I’ve got the classic Keto Blueberry Scones, as well as fun flavors like Cinnamon Roll Scones. I also paid homage to an old Starbucks favorite with Keto Maple Pecan Scones.
But this new recipe has me over the moon. That chocolate-coffee combo is always delightful. And I tried a new trick with these scones that gave them great texture too!
Why this recipe works
So what makes these keto scones so special? This is the first keto scone recipe in which I tried using some protein powder. As you may be aware, I do this in many other recipes such as keto muffins and keto chocolate cake.
The basic premise is as follows: gluten is a protein that helps conventional baked goods rise properly and hold their shape after baking. Adding a dry protein powder to gluten-free flours can help the texture of keto baked goods in much the same way.
You don’t necessarily want scones to rise as much as muffins or cakes, so I don’t usually add it to my scone recipes. But I decided to add a little and I think it actually gave them better texture overall. I highly recommend this addition!
Ingredient Notes
- Almond flour: Make sure you are using finely ground almond flour.
- Coconut flour: A little coconut flour gives keto scones a better consistency. You can replace it with another full cup of almond flour.
- Sweetener: I recommend an erythritol-based sweetener for this recipe, as allulose may make them brown too quickly.
- Protein powder: Unflavored whey or egg white protein work best for these scones.
- Espresso powder: I really like the espresso powder from King Arthur Baking. You can also use Starbucks Via Packs, and the decaf packets works well if you don’t want the added caffeine.
- Butter: You need to freeze it for about 30 minutes to be able to grate it into the dough.
- Heavy whipping cream: This helps add moisture and wonderful tenderness.
- Sugar free dark chocolate: You could, of course, just use chocolate chips in this recipe. But there’s something so delectable about larger chunks of chocolate in a scone so I chopped up a sugar free dark chocolate bar.
- Cold coffee: A little brewed coffee is used for the glaze we drizzle over the scones. Be sure it is cooled before adding to the powdered sweetener.
- Pantry staples: Eggs, vanilla extract, baking powder, and salt.
Step by step directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, espresso powder, and salt.
2. Grate in the butter: Grate the chilled butter using a box grater. Sprinkle over the dry ingredients and toss to combine, making sure the butter is well distributed.
3. Add the remaining ingredients: Stir in the egg, cream, and vanilla extract until well combined. Fold in the chopped chocolate.
4. Form the scones: Turn the dough out onto a baking sheet lined with a silicone mat 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.
5. Bake until golden: Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake at 325ºF for 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.
6. Drizzle with 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.
Tips for Success
I know many people will ask if they can skip the protein powder. The answer is yes, since most of my scone recipes don’t take it. But it does help the overall texture so I recommend it. You can use whey, egg white, or vegan protein powders, but not collagen as it will make them gummy.
Grating the frozen butter is key to a flakier, crumbly scone consistency. It’s the same sort of trick employed in conventional baked goods and it works here too!
As noted in the instructions, make sure to use a sharp knife and cut straight down when cutting the scones. Avoid dragging the knife through the dough, as the chocolate chunks tear at it and make them messy.
Sweetener options: I highly recommend using an erythritol based sweetener as allulose can make baked goods darken very quickly. If you do use allulose, keep your eye on them in the oven!
Frequently Asked Questions
Yes, keto scones freeze well. I do recommend flash freezing them on a sheet pan first, to harden the glaze, before placing them in an airtight container. They will keep in the freezer for up to 3 months.
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.
This keto espresso chocolate chunk scones recipe has 8.2g of carbs and 3.9g of fiber per serving. That comes to 4.3g net carbs per scone.
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Keto Espresso Chocolate Chunk Scones
These buttery keto scones combine the wonderful flavors of rich espresso and dark chocolate chunks. A perfect low carb breakfast treat!
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Servings: 8 scones
Calories: 220kcal
Instructions
Scones
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Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.
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In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, espresso powder, and salt.
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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.
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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.
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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.
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Remove and let cool completely on the pan.
Glaze
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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.
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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 Facts
Keto Espresso Chocolate Chunk Scones
Amount Per Serving (1 scone)
Calories 220
Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Saturated Fat 7g35%
Sodium 223mg9%
Carbohydrates 8.2g3%
Fiber 3.9g16%
Protein 8.2g16%
* Percent Daily Values are based on a 2000 calorie diet.