Almond Chocolate Spice (low carb) scones

By • February 16, 2016 0 Comments

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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.

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