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CHOCOLATE CHIP SCONES recipe - keto, low carb, sugar-free, gluten free

If there's one baked good I could have everyday and not get tired of it, it's scones!  I love how they aren't too sweet and can be made into so many different flavors, just by changing up what you add in or the extract flavor.  This particular recipe is for chocolate chip scones, as almost everyone has chocolate on hand :)

Want to see the how-to video?  just go here!


1 pouch of our biscuit & scone mix

3 TBSP of room temp butter (not melted!)

1 egg

3 TBSP sour cream

the equivalent of 3 TBSP of sugar - we used 3 TBSP of Lakanto classic since that measures cup for cup to real sugar

1/2 tsp vanilla

sugar free chocolate chips


1. Line a cookie sheet with parchment paper and pre-heat oven to 350 degrees.

2. Place the room temp butter in a large mixing bowl.  Use the flat end of a rubber spatula to "chop" it up into small pieces, it should still be lumpy. Add in the egg, sour cream and vanilla extract and stir until sour cream is mixed in. Again, butter should still be lumpy!

3. Then pour in the dry mix and the sweetness equivalent to 3 TBSP of sugar. Mix until just barely combined, then gently fold in the chocolate chips at the end.

4. Drop 6-7 mounds of dough onto the cookie sheet and bake for 14-18 minutes, until just set and tops are golden.

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