KETO Breakfast Scones | Low Carb Chocolate Chip Scones Recipe |  3 NET CARBS

KETO Breakfast Scones | Low Carb Chocolate Chip Scones Recipe | 3 NET CARBS

KETO Breakfast Scones | Low Carb Chocolate Chip Scones Recipe | 3 NET CARBS

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so today I’m gonna show you guys how to make low-carb keto scones that tastes like a scone that you get from Starbucks except these are only gonna have three net carbs apiece now these don’t taste anything like a low-carb 3 net carb scone everything about these is totally on point the consistency is crumbly and chewy they have the perfect amount of sweetness and when you try these I think you’re gonna have a hard time believing but this is a ketose scone recipe they taste so damn good so that being said let’s jump in this one and I’ll show you guys how to make my ultimate low-carb keto scone recipe alright so the first thing we’ll want to do is preheat our oven to 325 degrees next we’re gonna take out our food scale and a really large bowl and we’re gonna add one cup for a hundred grams of superfine almond flour to it now like a lot of you guys know my go-to for almond flour and what I highly recommend using is the Bob’s Red Mill superfine almond flour it’s warm using today if you want to pick some of that up there’s a link in the video description below to grab it we’re also gonna be adding some coconut flour for our keto scones this is just gonna help give them that flakey crumbly consistency that you’ll find in just a regular scone so for today’s scones we’re going to be adding a quarter cup or 25 grams of that to our bowl and then we’re gonna be sweetening our keto scones up without any carbs or calories by using some confectioners your Thrall I personally like to use the brand swerves your throw I just think it’s the highest quality you’ll find and if you want to pick some of that up just like the almond flour there’s a link to grab it in the video description below both that being said for today’s recipe we’re gonna be adding a heaping quarter cup or 60 grams of that stuff to our bowl and then the last ingredient we’re going to add is gonna be a half a teaspoon of baking powder so now at this point we’re all set to get out our whisk and whisk all those ingredients together until they’re well combined well once everything is combined in the bowl I mean set that bowl aside and get out an even larger bowl and start working on our wet ingredients the first thing we’re gonna do is crack an add one large egg to the bowl next we’re gonna add a quarter cup of unsweetened vanilla almond milk followed by 2 tablespoons or about 28 grams of melted butter as well as a teaspoon of vanilla extract now at this point we’re gonna get our whisk back out whisk all those ingredients until a thick yellow yoki consistency starts to form in the bulb once it does we’re gonna get our dry ingredients back out add those into the bowl and then start folding all the ingredients together with our spatula once we’ve got all the ingredients folded in and looking good and a thick sticky doughy consistency starts to form in that bowl that’s we’re gonna get out our no sugar added chocolate chips my personal favorite are the Lily’s chocolate chips they only have two net carbs per serving and for today’s recipe we’re gonna be adding a third of a cup or about 48 grams of those chocolate chips into our dough so once those chocolate chips are folded into the batter we’re just gonna refrigerate the dough for about a half-hour while the dough’s refrigerating we’re gonna get out a baking sheet we’re gonna line it with some parchment paper and then once the dough is done chilling in the fridge we can take that back out we’re gonna add that to our baking sheet and chilling the dough just helps us work with it like we’re doing right now we’re forming this seven inch by seven inch circle that’s probably three-quarters of an inch thick out of that scone dough and once that dough is all situated in formed we’re gonna get a pizza cutter out and we’re just gonna start running that through the dough and forming eight equal sized scones so once we’ve done that and we’ve scored eight equal sized scones out of our dome we’re gonna pop that in the oven at 325 for about a half hour you want the top of your scones to just start turning golden brown and then once they’re done baking we’re going to take them out of the oven and let them cool completely on the tray itself once they are done cooling we’re gonna take out a sharp knife and we’re just gonna run that through the edges that we created with our pizza cutter from before this will just help loosen the scones from one another and once we’ve done that we’ve done everything we have to do check this out this is what the keto scones end up looking like how perfect did these look so that’s today’s low-carb keto scone recipe I hope you guys enjoy these if you make them definitely tag me on instagram i handles in the video description below if you need to pick up any of the products like the chocolate chips or the almond flour or anything all the links are in the video description below like I said in the video thank you guys so much for watching I will see you the next recipe you

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KETO Breakfast Scones | Low Carb Chocolate Chip Scones Recipe |  3 NET CARBS

Here’s The Video Description From YouTube

How to make Keto Scones! This easy 3 NET CARB low carb Scones recipe make a great keto breakfast idea, on the go snack, or even just as a keto dessert too! Truly these scones are a great recipe for keto diet beginners to try because they’re so easy to make, and basically fail proof!

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THINGS I USED IN TODAY’S KETO RECIPE:

Food Scale:

Lily’s Chocolate Chips:

Confectioners Erythritol:

Coconut Flour:

Almond Flour:

Macros Per Scone (Recipe Makes 8 Scones)
Calories: 145
Fat: 12.5g
Carbs: 7.5g
Fiber: (4.5g)
NET CARBS: 3g
Protein: 4.5

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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