All the yumminess of a chocolate chip cookie in a bite-sized scone!

These sweet little treats are grain-free, sugar-free and perfect with a cup of coffee or tea.

Ingredients

2 cups almond flour
1/2 cup monkfruit sweetener
1/2 cup sugar-free dark chocolate chips
1/4 cup butter, melted
1 large egg
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

Yields: 16 mini scones
Per serving* (per cookie):
Calories: 95
Net carbs: 1.5
Protein (grams): 3
Fat (grams): 8

Prep time: 5 min
Cook time: 15 min
Total time: 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a large bowl, combine the almond flour, monkfruit sweetener, baking powder and salt.

Pour the melted butterover the mixture, then add the egg and vanilla extract, and combine.

Fold in the chocolate chips.

Shape the dough into a large ball using your hands and transfer it to a parchment lined baking sheet. Flatten the ball by pressing down the dough slightly, spreading it out into the shape of a large circle.

Using a knife, cut the circle of dough across 4 times, then halve each piece, making 16 mini scones. You can press down each corner to adjust their shape.

Gently space them out on the baking sheet to avoid them sticking together in the oven.

Bake the scones for 12-15 min, until the edges are golden.

Store the scones in the fridge or freeze them.

Once baked, remove the cookies from the oven and enjoy!