Guest Post: Low Carb Chocolate Chip Scones

Once again, Sukrin USA have been so lucky as to have one of the leading low carb bloggers, Kim from Low Carb Maven, develop a recipe using Sukrin ingredients. This time, Kim is treating us all to wonderful Chocolate Chip Scones. Crispy on the outside and soft on the inside, they are reminiscent of the original Starbucks favorite Maple Oat Nut Scones – but naturally in a low carb version!

Chocolate Chip Scones

Serves 12

Oven 350, rack in the middle position

Bake 15-18 minutes



2 ½ cups almond flour

1/3 cup Sukrin Gold, packed

1 ½ Sukrin Milk Chocolate Bars or 60g of no sugar added milk chocolate, chopped into small chunks

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

¼ cup butter, melted

1 teaspoon vanilla extract

½ teaspoon maple extract

½ teaspoon stevia glycerite or your favorite liquid stevia to taste


½ Sukrin Milk Chocolate Bar or 20g of no sugar added milk chocolate finely chopped

2 teaspoons butter

1 tablespoon heavy cream

More almond flour for shaping

Sukrin:1 for sprinkling on the top


  1. Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.
  2. In a small microwaveable bowl, melt the butter (about 30 seconds). Add the eggs, vanilla extract, maple extract and stevia. Mix well with a fork.
  3. Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together. Do not use a mixer!
  4. Line a sheet pan with a piece of parchment. Sprinkle a little almond flour over the surface. Pour the dough for the scones onto the parchment and sprinkle the surface with Sukrin:1. Gently pat or roll the dough into a circle or a rectangle of ½ inch thickness. Cut into 12 pieces. Gently lift each piece with a spatula and place it in its own spot on the parchment. Bake for 15-18 minutes. Remove to a rack and cool completely.
  5. To make the chocolate glaze: Put the butter, cream, and chocolate into a small microwaveable bowl. Microwave at 30 second intervals, stirring in-between,  until the chocolate melts. Let the glaze cool slightly then drizzle it over the scones.

Nutritional Information:

Calories: 165, Fat: 14, Carbohydrates: 6, Fiber: 3, Protein: 6, Net Carbs: 3

Thank you so much to Kim and Low Carb Maven for the delectable recipe. Enjoy!


10 replies
  1. Robert Oliver
    Robert Oliver says:

    I am really looking forward to trying these out, as well as trying out the Sukrin Gold Syrup, it will help with me maintain the healthy life style that I am working towards. Thans

    JACKIE says:

    Thanks for the recipe, Kim | Low Carb Maven. I just purchased all the ingredients and will be trying it. Can’t wait for the package to arrive!

  3. allison Gismondi
    allison Gismondi says:

    Like them?? Oh my God I love them!! I just made them for my keto family of 4. So we each get three. My son has had two already and is looking to eat mine!! I had one already and I am having a hard time waiting for tomorrow. These are gonna be a real treat tomorrow with my coffee. Love the combo of the maple and brown sugar of the Sukrin. Thank god for that Sukrin gold!!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.