Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 5/8 cup Peanut butter, creamy

• Baking & Spices

  • 2 cups Almond flour
  • 1 tbsp Baking powder
  • 1 oz Chocolate, very dark
  • 3/4 cup Chocolate chips or sugar-free chocolate chips, Homemade Sugar-Free
  • 3/4 cup Peanut flour
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter
  • 2 tbsp Cream

• Other

  • 1/2 cup Swerve

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 3/4 cup peanut flour
• 1/2 cup Swerve
• 1 tbsp baking powder
• 3/4 cup Homemade Sugar-Free Chocolate Chips or sugar-free chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 2 large eggs
• 2 tbsp cream
• 1 tsp vanilla
• 2 tbsp creamy peanut butter
• 1 oz very dark chocolate (85% cacao or higher)

Directions

• For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
• In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
• In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
• Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
• Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
• Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
• For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
• Stir to combine and then drizzle over scones. Let set 10 minutes.

Nutrition