Almond Chocolate Spice (low carb) scones

By Brian Coppola
February 16, 2016
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes:

My April 2015 diagnosis of early onset Diabetes II has also been a grand adventure in cooking, learning to think and make in totally new ways. These scones have become my favorite go-to food for a mid-morning snack with coffee. I’ve carried these, individually wrapped up and stuffed in my backpack, for a week, even while on extended travel in places such as Indonesia and China. This recipe freely adapted from:

Brian Coppola

Makes: 12


  • 3 cups Almond flour
  • 0.50 cups flax seeds
  • 0.25 cups Splenda
  • 0.50 cups rough chop dark chocolate crusted almonds
  • 0.50 cups rough chop high quality 85%+ dark chocolate
  • 2 teaspoons baking powder
  • 2 tablespoons freshly ground cinnamon
  • 1 tablespoon allspice
  • 1 tablespoon ground cloves
  • 2 large eggs, lightly beaten
  • 0.25 cups melted butter
  • 1 tablespoon vanilla


  • 2 tablespoons melted butter
  • 2 tablespoons Splenda
  • 3 tablespoons 100% cocoa powder
  • 1 tablespoon freshly ground cinnamon
  • 1 tablespoon almond flour
  1. Pre-heat oven to 325F.
  2. Line a baking pan with parchment paper
  3. Wisk all the dry ingredients in a large bowl.
  4. Add the eggs, butter and vanilla. Stir to bring the dough together, then mound by hand.
  5. Cut the dough into two halves and pat each into a tight disk about 1 inch high and perhaps 7-8 inches in diameter.
  6. Place on the parchment and coat with the topping.
  7. Cut each disk into 6 parts and spread around the baking pan.
  8. Bake for 20-25 minutes until firm. Remove and cool on a rack.

More Great Recipes: