PEANUT BUTTER & CHOCOLATE SCONES – LOW CARB AND GLUTEN-FREE

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PEANUT BUTTER & CHOCOLATE SCONES – LOW CARB AND GLUTEN-FREE

Tender low carb scones full of peanut butter and chocolate chips and drizzled with a peanut butter and chocolate glaze. You don’t want to miss this for breakfast! Happy Chocolate & Peanut Butter Day!

I love me some peanut butter and chocolate together. And I seem to have created quite a number of recipes featuring this flavour combination over the past few months. In fact, when I caught wind of this little scheme and was invited to participate, I had quite literally just posted yet another low carb chocolate and peanut butter recipe and I was a bit tapped out.

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

Tender low carb scones packed with peanut butter and chocolate flavor.

Ingredients

Scones:

• 2 cups almond flour
• 3/4 cup peanut flour
• 1/2 cup Swerve Sweetener
• 1 tbsp baking powder
• 1/3 cup sugar-free chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 2 large eggs
• 2 tbsp cream
• 1 tsp vanilla

Glaze:

• 2 tbsp creamy peanut butter
• 1 oz sugar-free dark chocolate

Instructions

1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
5. 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.
6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
8. Stir to combine and then drizzle over scones. Let set 10 minutes.

Recipe Adapted : PEANUT BUTTER & CHOCOLATE SCONES – LOW CARB AND GLUTEN-FREE @ alldayidreamaboutfood