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–+ servings

Keto Chocolate Peppermint Scones

These keto chocolate peppermint scones are the perfect blend of chocolate and peppermint all in one simple-to-make recipe! 
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Prep Time 20 minutes
Cook Time 12 minutes
Servings 6 Scones

Ingredients
  

  • 2 Cups Finely Ground Almond Flour
  • 1/2 Cup Chocolate Mölk
  • 1/2 Cup Dutch Processed Cocoa
  • 1/3 Cup Monkfruit/Erythritol Blend
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Peppermint Extract
  • 1/3 Cup Lily's Peppermint Chips

Chocolate Glaze

  • 1/3 Cup Sugarfree Chocolate Chips
  • 1/8 Cup Heavy Cream

Instructions
 

  • Begin by preheating your oven to 350° Fahrenheit.
    Next, line a baking sheet with parchment paper and set it aside.
  • In a large mixing bowl combine your almond flour, protein powder, sweetener, cocoa, salt, and baking powder. Mix ingredients until evenly combined. 
  • Add the eggs, cream, vanilla, and peppermint extract to the dry mixture. Using either a spatula or your hands mix the dough until it has come together and can be formed into a ball.
    If your dough is too dry, add cream until everything sticks together. If you are in a more humid climate and your dough is too sticky add a little bit of almond flour until you have a nice workable ball of dough.
  • Next, add the peppermint chips and fold them in either by hand or with a spatula until they have been evenly distributed throughout the dough. Form the dough back into a ball, then turn it out onto your prepared baking sheet.
  • Press into about an 8-inch circle. Using a knife or pastry cutter cut the dough into six even wedges. Use a dipping spatula to gently separate and move the scones. Turn them in alternating directions on the baking sheet giving at least a half inch of space between each scone.
  • Bake for 12-15 minutes or until they have begun to crack and the edges have begun to firm.
    Pull out of the oven and let cool slightly, then make your chocolate glaze.
  • To make the glaze microwave the cream in 15 to 30 second increments until hot. Pour in the chocolate chips and let sit for a few minutes. Stir the mixture until smooth. Put the glaze in a small sandwich bag and barely snip the corner. Pipe onto the scones in your desired pattern. 
    Serve and enjoy!