These Paleo Chocolate Chip Scones are dense, flaky, slightly sweet and totally satisfying. Using Xylitol as the sweetener makes them sugar free too! These scones make the perfect snack or dessert while following a Candida Diet.
I created these scones for my personal chef clients who follow a Candida diet and also feel better with little to no grain. These scones do just the trick! They totally satisfy your craving for bread and sweets at the same time, making them a great snack, dessert or both!
Almond Flour NOT Almond Meal
To make the texture of these scones as close to traditional, gluten-based scones I went with almond flour as the base. Not to be confused with almond MEAL. Now you may be wondering what the difference is, but put these two flours side by side and you’ll quickly see the difference. Almond flour is much softer and finely ground while the skin of the almond is also removed before preparation. Almond meal, on the other hand, is typically grittier and prepared with the whole almond, skin and all. I’m actually slightly allergic to almonds, but have found that when the skin is removed, I can tolerate them. So things like almond milk or almond flour don’t actually bother me.
In additional to almond flour, these scones call for coconut flour and tapioca flour or arrowroot. Combine these three flours together for a perfect gluten and grain-free flour blend.
The Sweetener: Xylitol
For the sweetener of these scones I went with xylitol, Xyla being the recommended brand since it’s sourced from the Birch Tree as opposed to Corn husk. Since Xylitol in moderat amounts wont feed yeast or spike blood sugar, it’s highly recommend if you’re following a Candida diet or if you have an auto immune disease such as Multiple Sclerosis (MS), Hashimotos, lupus, etc. or if you are diabetic.
Keep in mind, that xylitol is a sugar alcohol meaning that the body doesn’t actually digest it, rather it just pushes it out. I’ve found that some people are extremely sensitive to Xylitol since it can cause gas and loose stool so it’s best to enjoy this sugar alternative in small amounts. For instance, start with once scone instead of three! 🙂 I’ve cooked for clients who do totally fine with Xylitol and others that can’t even tolerate small amounts, so play around and see what works for you.
Of course, if Candida, Auto-immune diseases or Diabetes is not a concern to you, feel free to substitute coconut sugar or maple sugar (as long as they are in granulated form) in equal amounts for an equally delicious and healthy scone!
Stevia Sweetened Chocolate Chips!
One more mention is the chocolate chips. Since this recipe is Sugar-Free I opted for Lily’s chocolate chips which are sweetened with stevia. Again, if you aren’t as concerned about sugar-free, feel free to sub your favorite chocolate chips in place of these. Another brand I really like is Enjoy Life Dark Chocolate Chips. Their chocolate chips are free of corn, soy, dairy and gluten.
Okay, now onto the recipe! I hope you love these scones as much as I do. What’s your favorite flavored scone? You may also enjoy our other scones:
Specialty Equipment and Ingredients for this Recipe:
Paleo, Sugar-Free Chocolate Chip Scones – Anti-Candida
Sugar-Free, Paleo Chocolate Chip Scones
- 1 cup almond flour
- 3/4 cup tapioca flour or arrowroot
- 5 Tablespoons coconut flour
- 1/4 cup xylitol* extra sugar for topping
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter chilled
- 1 egg
- 2 Tablespoons coconut milk
- 1 teaspoon vanilla
- coconut oil spray
- 3 – 4 Tablespoons sugar-free chocolate chips I like Lily’s Brand**
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, combine your almond flour, tapioca flour, coconut flour, xylitol, baking soda and sea salt pulsing a couple times to remove any lumps. Add your chilled, cubed butter and pulse again to create a texture similar to sand.
In a separate bowl combine your egg, coconut milk and vanilla. Pour into the food processor and process again. Finally add the chocolate chips and give it one more pulse to combine fully.
The batter should be slightly sticky to the touch but hold together when formed into a ball.
Next, using a large spoon, scoop out large spoonfuls of batter and place onto prepared baking sheet. Don’t fuss with shaping them too much; I like this because it keeps them looking rustic. Spray the tops lightly with oil spray and dust with a little sprinkle of xylitol. Bake for about 12 - 15 minutes or until golden brown. Remove from the oven and let rest for 5 minutes on the baking sheet before transferring to a cooling rack or serving.
*Option to use coconut sugar or maple sugar in equal amounts if Candida is not an issue.
**Option to use your favorite chocolate chips in equal amounts.
***If you do not have a food processor, option to add all dry ingredients in to a large mixing bowl and use a Pastry Blender to work cold butter into flour mixture.