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Low carb chocolate chip scones
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| Chocolate Chip Scones: OK, these are more like muffins, but they're so darned good...who cares? Super easy on the blood sugars. By the way, I buy my almond flour in bulk from Lucy's Kitchen Shop. It's the only flour I use. | |
| 2.5 cups | almond flour, (60 CHO) |
| 1/2 tsp | sea salt |
| 1/2 tsp | baking soda |
| 1/3 cup | grapeseed oil |
| 1/4 cup | agave nectar** |
| 2 large | eggs, (2 CHO) |
| 1/2 cup mini | chocolate chips, (100g = 60 CHO). I use mini cuz I think it's more fun. |
| Chocolate Chip Scones: OK, these are more like muffins, but they're so darned good...who cares? Super easy on the blood sugars. By the way, I buy my almond flour in bulk from Lucy's Kitchen Shop. It's the only flour I use. | |
| 2.5 cups | almond flour, (60 CHO) |
| 1/2 tsp | sea salt |
| 1/2 tsp | baking soda |
| 1/3 cup | grapeseed oil |
| 1/4 cup | agave nectar** |
| 2 large | eggs, (2 CHO) |
| 1/2 cup mini | chocolate chips, (100g = 60 CHO). I use mini cuz I think it's more fun. |
**I don't use agave nectar so I have no clue how many carbs are in this. I use Joseph's sugar-free pancake syrup which is 9 CHO per 1/4 cup OR coconut sugar which is about 40 carbs per 1/4 cup.
Preheat oven to 350. In large bowl, mix flour, salt, baking soda. In medium bowl mix oil, agave nectar (or SF syrup or coconut sugar), and eggs. Stir wet ingredients into dry, then fold in chocolate chips.
Drop batter in scant 1/4 cups 2 inches apart on baking sheet.
Bake 12 to 17 minutes until golden brown or until toothpick comes out clean. Let the scones cool for 30 minutes then serve.
Let me know what you think! Ella always goes a little low if I dose her at full blast for these, so maybe give a few free carbs.
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