INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Preheat the oven to 325F and line a baking sheet with parchment paper or a silicone mat.
Step 2
Lightly grease the paper or mat with oil.
Step 3
In a large bowl, whisk together the almond flour, cocoa powder, Swerve, baking powder, and salt. Stir in the chocolate chips.
Step 4
Add the eggs, butter, and vanilla extract and stir until the dough comes together. Transfer the dough to the prepared baking sheet and pat out into an 8 inch circle. Cut into 8 equal wedges and carefully lift and space around the baking sheet.
Step 5
Bake 20 to 30 minutes, until the top of the scones are firm to the touch. Remove and let cool completely.
Step 6
For the chocolate drizzle, pour the cream into a small microwave safe bowl and heat on high until bubbling. Add the chopped chocolate and let sit 3 minutes to melt. Add the Swerve and whisk until smooth.
Step 7
Place the chocolate in a small ziploc bag and cut off the very tip of one corner. Drizzle over the cooled scones.
Makes 8
