These Low Carb Chocolate Almond Coconut Scones are buttery, tender, and filled with rich dark chocolate and toasted coconut. They’re made using Scotty’s Everyday Keto Biscuit Mix, which means you get bakery-style scones without the carbs, gluten, or added sugar — and they come together in minutes.
Low Carb Chocolate Almond Coconut Scones (Gluten-Free & No Sugar Added)
Rated 5.0 stars by 1 users
Servings
10 Scones
These Low Carb Chocolate Almond Coconut Scones are buttery, tender, and filled with rich dark chocolate and coconut with a touch of almond. They’re made using Scotty’s Everyday Keto Biscuit Mix, which means you get bakery-style scones without the carbs, gluten, or added sugar — and they come together in minutes.
One of our loyal customers, Kathy S. created this recipe and we loved it so much we had to share it! If you’ve been missing scones on a keto or low-carb lifestyle, this recipe will surprise you. They bake up tall and flaky, lightly crisp on the outside while staying soft and moist inside.
Unlike traditional scones made with wheat flour and sugar, these are gluten-free and low net carb, making them perfect for breakfast, coffee, or dessert without the crash.
Ingredients
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1 package Scotty’s Everyday Keto Biscuit Mix
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1/4 cup Scotty’s Allulose & Monk Sugar Replacer sweetener
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3/4 teaspoon baking powder
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1/2 cup dark chocolate, chopped (or sugar-free chocolate chips)
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1/3 cup unsweetened shredded coconut
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1 stick (1/2 cup) unsalted butter, frozen 20 minutes and cut into small cubes
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3/4 cup ice water
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1/2 teaspoon almond extract
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1 tablespoon heavy cream (optional, for brushing tops)
Dry Ingredients
Add-Ins
Wet Ingredients
Directions
Preheat oven to 425°F and position rack in the upper third of the oven. Line a baking sheet with parchment paper.
Add the biscuit mix to a food processor. Stir in sweetener, baking powder, and salt.
Add the cold cubed butter and pulse about 15 times until the butter pieces are pea-sized. (If no food processor, cut the butter into pea size pieces in using a pastry cutter or two knives.)
Transfer mixture to a large bowl. Stir in the chopped chocolate and shredded coconut.
Combine the almond extract with the ice water. Add to the dry ingredients and mix with a fork until a shaggy dough forms.
Turn dough onto a silicone mat or lightly floured surface and pat into a 10 x 4 inch rectangle.
Fold the dough in half like a book. Pat back into a 10 x 4 inch rectangle. Repeat this folding process 3 more times to create layers.
Pat the dough to about 1 1/2 inches thick.
Using a 2-inch sharp round biscuit cutter, cut the scones without twisting the cutter.
Place scones onto the prepared baking sheet. Brush tops with heavy cream.
Bake for about 15 minutes, or until internal temperature reaches 195–200°F and tops are lightly golden.
Serve warm or cool completely on a wire rack before storing in an airtight container.
