So I have to be 100% honest here, this recipe came about when I was trying to make scones but these turned out more like a cake then an actual scone. They are mixed and formed like a traditional scone but the texture is more cakey. So that is why I’m calling them coffee cake scones :) Nevertheless, they are delicious and definitely worth making if you like raspberries and chocolate!
Hope you enjoy!
Makes 8 servings
1/2 cup coconut flour, sifted & divided in 2 portions: 6 Tablespons + 2 Tablespoons
2 Tablespoons Splenda
1 Tablespoon Xylitol
2 teaspoons baking powder
1/4 teaspoon salt
3oz (6 Tablespoons) unsalted butter, cut in to small pieces and frozen
1/2 cup(80g) raspberries, frozen
1/2 recipe Candice’s sugar free chocolate chips(recipe below)
3 large eggs
1/3 cup half and half*
1 teaspoon pure vanilla extract
In large bowl mix 6 Tablespoons of coconut flour, splenda, xylitol, baking powder and salt. Set aside.
In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
Cut in FROZEN butter into your coconut flour mixture using your hands or a pastry blender until a course meal texture. Using hands fold in FROZEN raspberries.
Slowly add about 2/3 of your egg/cream mixture either mixing with hands or fork. Mixture will be runny. Add your extra 2 Tablespoons of coconut flour now and mix until thickened. Fold in chocolate chips.
Scoop dough on to a parchment paper lined baking sheet and form in to a circle about 5″x5″.
Place shaped dough in the refrigerator for 20 minutes.
Preheat oven to 425F
After dough has chilled for 20 minutes cut the circle in to 8 wedges(so cut in half, cut those 2 half’s into half, the last cut will be cutting those 4 pieces in to half)
Brush with remaining cream/egg mixture.
Bake at 425F for 25-30 minutes.
Let cool slightly before cutting & serving(dough is still pretty wet so the scones will bake together, you will need to re-cut after baked)
*Can use heavy whipping cream if you prefer.
Nutritional information for 1 serving:
Energy 196 kcal
Carbohydrate, Total 10.05 g
Sugars, total 1.07 g
Fiber, total dietary 4.21 g
Sugar alcohol 1.51 g
Protein 4.78 g
Total lipid (fat) 15.56 g
NET CARBS: 4.33 g
Candice's Low Carb Sugar Free Chocolate Chips
1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**
In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.
Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.
Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Makes approx. 3/4 cup of chocolate chips.
Nutritional information for 1 recipe:
Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g
Net Carbs 12.07 g
*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.