Ingredients
- 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
Instructions
- Preheat oven to 325ºF. Line a large baking sheet with a silicone mat.
- In a large bowl, whisk together almond flour, brown sugar replacement, coconut flour, whey protein powder, baking powder, espresso powder, and salt.
- Grate the chilled butter using a box grater and mix it into the dry ingredients until evenly distributed.
- Stir in the egg, heavy cream, and vanilla extract. Fold in chopped chocolate.
- Turn dough onto the prepared baking sheet and shape into a 7-inch circle. Cut into 8 wedges with a sharp knife.
- Gently separate each wedge and space them apart on the baking sheet.
- Bake for 20–25 minutes, or until the edges are golden and tops are set. Let cool completely on the pan.
- For the glaze, whisk powdered sweetener with cold coffee until smooth. Drizzle over the cooled scones.
Notes
- Use frozen butter for best texture and flakiness.
- Let the scones cool completely before glazing to prevent the glaze from melting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Chopped nuts or more chocolate can be added for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 235
- Sugar: 1g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
