Craving a guilt-free breakfast treat that will make your taste buds dance and your diet stay on track? Look no further than these mouthwatering Keto Strawberry Chocolate Chip Scones! Imagine biting into a perfectly golden, buttery scone packed with juicy strawberries and decadent sugar-free chocolate chips - all while keeping your carb count low. These scones are not just a recipe; they're a keto lover's dream come true, proving that healthy eating can be absolutely delicious and indulgent!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: Serves 8
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1 tbsp baking powder
- 1/4 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup strawberries, chopped
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, erythritol, and baking powder. Whisk together until well incorporated and free of lumps.
- Add cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- In a separate small bowl, whisk the egg and vanilla extract together until smooth.
- Pour the egg mixture into the dry ingredients and gently mix until a soft dough forms.
- Carefully fold in the chopped strawberries and sugar-free chocolate chips, being careful not to overmix and crush the strawberries.
- Transfer the dough onto the prepared baking sheet and shape into a circular disk about 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, slightly separating them to allow even baking.
- Optional: Brush the top of the scones with a beaten egg for a golden, glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Keep your butter COLD: The key to flaky scones is using chilled butter that hasn't melted. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overmix the dough: Mix just until the ingredients are combined. Overmixing can lead to tough, dense scones instead of light and tender ones.
- Use fresh, firm strawberries: Chop them into small pieces to distribute evenly and prevent the scones from becoming too wet.
- Check for doneness: The edges should be golden brown, and a toothpick inserted in the center should come out clean.
- Let them cool slightly: Allowing the scones to rest for 10 minutes after baking helps them set and makes them easier to handle.
- Storage tip: These scones stay fresh in an airtight container in the refrigerator for up to 3 days. Warm briefly before serving for the best texture and flavor.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 8g
Protein: 7g
Fat: 21g
Saturated Fat: 6g
Cholesterol: 45mg
