Keto Espresso Chocolate Chunk Scones

These Keto Espresso Chocolate Chunk Scones are the perfect combination of indulgence and nourishment. Rich espresso flavor meets velvety dark chocolate chunks in a buttery, low-carb pastry that’s ideal for breakfast, snacks, or an afternoon coffee break. Made with almond flour, coconut flour, and a hint of protein, they offer a lightly crisp exterior with a soft, tender center—without the carbs.

Why You’ll Love This Recipe

These scones are everything a keto-friendly baked good should be. Here’s why they’ll quickly become a favorite:

• Bold espresso flavor that pairs perfectly with chocolate

• Low in carbs and sugar-free for guilt-free indulgence

• Made with almond and coconut flours for a rich, nutty texture

• Enhanced with whey protein for added structure and satiety

• Naturally gluten-free and keto compliant

• Simple to prepare and perfect for make-ahead mornings

• Finished with a sweet coffee glaze for a bakery-style touch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Scones
1 1/4 cups (140 g) almond flour
1/4 cup (50 g) brown sugar replacement
1/4 cup (30 g) coconut flour
3 tablespoons (42.61 g) whey protein powder
2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1/4 teaspoon salt
1/4 cup (56.75 g) butter, frozen for about 30 minutes
1 large egg
2 tablespoons (30 ml) heavy whipping cream
1/2 teaspoon vanilla extract
1 1/2 ounces (42.52 g) sugar-free dark chocolate, chopped

Glaze
1/4 cup (47.5 g) powdered sweetener
1 tablespoon (15 ml) cold coffee

Directions

1. Preheat oven to 325ºF. Line a large baking sheet with a silicone mat.

2. In a large bowl, whisk together almond flour, brown sugar replacement, coconut flour, whey protein powder, baking powder, espresso powder, and salt.

3. Grate the frozen butter using a box grater and add it to the dry ingredients. Mix until evenly distributed and crumbly.

4. Stir in the egg, heavy whipping cream, and vanilla extract. Fold in the chopped sugar-free chocolate.

5. Turn the dough out onto the prepared baking sheet and shape it into a 7-inch circle.

6. Cut into 8 wedges using a sharp knife and gently separate the pieces, spacing them apart on the sheet.

7. Bake for 20–25 minutes, or until edges are golden and tops are set. Let cool completely on the pan.

8. For the glaze, whisk the powdered sweetener with cold coffee until smooth. Drizzle over the cooled scones before serving.

Servings and timing

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 235 kcal per scone

Variations

• Nut-Free Version: Use sunflower seed flour in place of almond flour (note: color may darken slightly).

• Mocha Scones: Add 1 teaspoon of cocoa powder to the dry ingredients for a chocolate-espresso combo.

• No Glaze: Skip the glaze for a more subtle sweetness, or add a sprinkle of powdered sweetener on top.

• Dairy-Free: Replace butter with a plant-based alternative and heavy cream with full-fat coconut milk.

• Spiced Scones: Add a pinch of cinnamon or cardamom to the dry mix for a warming twist.

• Berry Boost: Fold in a small handful of freeze-dried raspberries or strawberries with the chocolate.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, place scones in a freezer-safe container or bag for up to 2 months. Thaw at room temperature.

To reheat, warm in a low oven (300°F) for 5–8 minutes, or microwave briefly until just warm. Avoid overheating to preserve texture.

FAQs

Can I use only almond flour?

No, coconut flour helps balance the texture. Almond flour alone may result in a denser, oilier scone.

What does whey protein do in this recipe?

Whey protein provides structure and helps mimic the crumb of traditional scones in a low-carb version.

Can I make these scones dairy-free?

Yes, use dairy-free butter and replace the heavy cream with coconut cream or another non-dairy option.

What type of chocolate is best for keto?

Use sugar-free dark chocolate (sweetened with stevia, monk fruit, or erythritol) to stay within keto guidelines.

Do I have to freeze the butter?

Yes, freezing the butter makes it easier to grate and helps create a light, tender crumb when baked.

Can I skip the glaze?

Absolutely. The glaze adds sweetness and shine, but the scones are still delicious without it.

How do I keep the scones from spreading too much?

Properly chilling the butter and shaping the dough firmly helps maintain their shape during baking.

Are these scones freezer-friendly?

Yes, they freeze well. Just allow them to cool completely before freezing and thaw at room temperature before serving.

Can I substitute egg protein or collagen for whey?

You can try, but the texture may vary. Whey works best for structure and softness.

Are these scones sweet enough for dessert?

Yes, they strike a balance between breakfast and dessert—perfect with a cup of coffee or tea.

Conclusion

These Keto Espresso Chocolate Chunk Scones deliver rich coffee flavor and chocolatey indulgence in a low-carb, gluten-free package. With a soft, buttery texture and the right amount of sweetness, they’re perfect for mornings, midday snacks, or pairing with your favorite hot drink. Easy to make and packed with flavor, they’re a must-try for anyone following a keto lifestyle.

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