Hazelnut Chocolate Chip Scones KETO (Carolyn)

 

Servings:   12    |     Net Carbs:   5.25

Ingredients:

Scones:

• 2 ½ cups hazelnut meal
• ½ cup golden flax seed meal
• ⅓ cup Swerve Sweetener
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup hazelnut oil
• 2 tablespoon cream
• ½ teaspoon hazelnut extract or vanilla extract
• ¼ teaspoon stevia extract
• ⅓ cup sugar-free chocolate chips such as Lily's

Chocolate Drizzle (optional)

• 1 tablespoon butter
• 2 oz dark chocolate such as Lily's, chopped

Instructions:

Scones

Preheat oven to 325F and line a baking sheet with parchment paper.

In a large bowl, whisk together hazelnut meal, flax seed meal, sweetener, baking powder and salt. Add eggs, hazelnut oil, cream and extract and mix well until dough comes together. Stir in chocolate chips.

Turn dough out onto prepared baking sheet and pat into a rough rectangle, about 1 inch thick (it should be about 6x8 inches). With a sharp knife, cut into 6 even squares, then cut each square diagonally into two triangles.

Carefully separate and lift scones and place them around the baking sheet, leaving about 1 inch between them. Bake 20 to 25 minutes or until just firm to the touch and lightly browned.

Remove from oven and let cool completely.

Chocolate Drizzle

In a small bowl set over a pan of barely simmering water, melt butter and chocolate together until smooth. Drizzle over cooled scones and let set, at least 20 minutes.

Source:  All Day I Dream About Food