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Low-Carb Dark Chocolate Chunk Pecan Scones

The Perfect Scone! Tender and Loaded with Chunks of Rich Dark Chocolate and Buttery Pecan Pieces

I've always stayed away from treats like scones, mainly because they are usually full of butter. Well, not anymore! This scone recipe uses uber-healthy coconut oil, which imparts the perfect texture and rich flavor. Add to that big decadent chunks of pecans and dark chocolate, and I am one happy girl. Sweet, but not too sweet, they are perfect for those who don't like super sugary sweet treats. And, brace yourself...they are only 1.25 net carbs and 106 calories per scone! Since I eat these quite often, I usually make a big batch and store them in the freezer.

Low-Carb Coconut Chocolate Chunk Pecan Scones

Makes 16 scones


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1 C almond flour (I like Blue Diamond finely ground almond flour)

1/2 tsp salt

2 Tbsp coconut oil at room temperature

1 C unsweetened almond milk

1/2 tsp vanilla bean paste (I like Nielsen-Massey pure vanilla bean paste)

1/8 C Purecane for topping


Preheat your oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the almond flour, coconut flour, oat fiber, salt, and swerve. Add the coconut oil to the dry mix and mix with your hands until a crumbly texture develops. In a small bowl, add the vanilla bean paste to the almond milk and whisk together with a fork. Add the almond milk mixture to the dry ingredients and stir together until combined. Chop the chocolate bars into chunks and work into the dough with your hands until evenly distributed.

Pat the mixture into a large rectangle about an inch thick. Coat the top of the rectangle with the Purecane, using more if needed. Pat the Purecane down lightly into the top of the scones. With a sharp knife, cut the rectangle in half lengthwise and then in half the opposite way. You should now have 4 smaller rectangles. From the top, cut down the middle of each set of smaller rectangles to produce 8 squares. Cut each square diagonally in half to make 2 triangles. Once you're finished cutting, you should have 16 triangles. I've provided a picture below of what it should look like! Transfer the scones to your parchment-lined baking sheet and bake for 20 minutes, or until the bottom edges are golden brown, but the tops are still light. Remove from the oven and transfer to a wire rack to cool completely. Enjoy!

Nutrition Facts:

Serving size: 1 scone

Calories: 106

Net Carbs: 1.25 grams

This is what the dough should look like before you mix in the chocolate chunks.

Here's the dough with the chocolate mixed in! Yummmm!

The dough formed into a large rectangle about an inch thick.

This is about the amount of Purecane you want on top.

This is how you cut it! Make sure you use a sharp knife so you can cut through the chocolate chunks easily.

Ready for the oven!

The finished scones, out of the oven and cooling on the wire rack. Almost time to eat!

Comment below with any questions and let me know if you make these crumbly, nutty, chocolatey scones!

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