Almond Flour Peanut Butter Chocolate Chip Scones
Servings: 8 Scones
Calories: 290kcal
Ingredients
- 1 Cup Finely Ground Almond Flour
- ¼ Cup Coconut Flour
- ¼ Cup Classic Monkfruit Sweetener may need more to taste if you like things very sweet
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ¼ Cup Creamy Sugar-Free Peanut Butter Adams (or Smuckers) no stir is my favorite
- 2 Tablespoons Coconut Oil
- 1 Egg
- 1 Teaspoon Vanilla Extract
- ¼ Cup Heavy Cream
- ½ Cup Sugar Free Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Whisk together the dry ingredients: almond flour, coconut flour, monkfruit, baking powder, and salt.
- In a mixing bowl, beat the peanut butter and coconut oil until smooth. Add the egg and vanilla, beating until incorporated. Scrape down the sides of the bowl.
- Add the dry ingredients to the wet ingredients and combine until evenly mixed.
- Add the heavy cream and mix until the dough comes together into a ball.
- Fold in the chocolate chips.
- Transfer the dough to the prepared baking sheet and shape into a flat circle about 2 inches thick.
- Cut the dough into 8 triangle wedges and gently space the wedges apart.
- Bake for 15 to 20 minutes.
Nutrition
Serving: 1Scone | Calories: 290kcal | Carbohydrates: 9g | Protein: 11g | Fat: 25g | Fiber: 4g