I cannot accurately describe to you just how DELICIOUS these low-carb bacon cheddar jalapeño scones truly are! They are SO good, and the best part is that they are keto, gluten-free, grain-free, AND refined sugar-free!
With this recipe, you will be sending your taste buds for an awesome ride. These scones are absolutely to die for. I mean… who doesn’t love bacon recipes?! Made with almond flour, coconut flour, cheese (mozzarella AND cheddar), and jalapeños (obviously!), these scones cannot be beaten!
Everyone will LOVE this bacon treat!
When I first became interested in food and being in the kitchen, I baked Ryan and myself up some delicious savory Cheddar Jalapeño scones that were an instant hit. I re-made the recipe multiple times and even shared the final result with some family members who were equally impressed with the flavors and having merged said flavors in scone-form (HINT: we loveeee baked goods in our family)!
These Savory Scones are Gluten-Free, Grain-Free, AND LOW-CARB?!
I have baked these Low-Carb Bacon Cheddar Jalapeño Scones multiple times now and shared them with many people (most of them have no idea that these are grain-free or low-carb) and the feedback has been spectacular! I mean, I can’t exactly say I’m surprised by people liking them since, well hellllllo, BACON and CHEDDAR and JALAPEÑOS?! That’s all of the best ingredients jam-packed into a baked good. Can’t really go wrong with that! YUUUM!
Perfect Scone Baking Tips and Tricks
There are a few pointers that you should be aware of so that you can take your scones to the next level.
First of all, avoid overmixing the dough. Doing so could prevent your scones from rising the way they should! So, be sure that everything is evenly mixed together. Don’t mix the dough more than you need to.
When you cut your dough into wedges, if you find that is too crumbly, try adding a small spoonful of heavy whipping cream. That should do the trick and get your dough to a consistency that allows for cutting.
After cutting the dough into wedges, lightly press the edges to round them out a bit and give them that classic scone shape.
Finally, scones rise better the colder they are when they enter the oven. If your dough has gotten warm from mixing or perhaps being close to your hot oven, place your baking pan and cut dough into the fridge for one or two minutes to give it a nice chill. This will help the dough rise a bit better!
Let Your Oven Fully Preheat
Make sure that your oven is properly preheated before placing your scones inside. If the temperature is still rising when you begin baking the scones, it could prevent them from cooking to perfection.
Trust me, an extra couple of minutes of waiting (to let your oven fully heat up) is worth it!
Bake Perfect Low Carb Bacon Cheddar Jalapeño Scones TODAY!
Preheat oven to 325 degrees and line baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt.
In a medium bowl, whisk together eggs and heavy whipping cream.
Mix in mozzarella and cheddar.
Pour wet ingredients into bowl of dry ingredients.
Using a spatula or your hands, fold ingredients together until well-combined.
Fold in crumbled bacon and jalapeños.
Transfer mixture to prepared baking sheet and press dough into even circle. Then, using a knife, cut dough into 8 equal wedges, separating each piece from another.
Bake scones for 22-25 minutes. Remove from oven and allow to cool on cooling rack for 10-15 minutes prior to serving. Serve and enjoy!
Net Carbs in Low Carb Bacon Cheddar Jalapeño Scones
With only 4.4 grams of net carbs per serving, you can enjoy a delicious, savory scone while remaining in ketosis!
Isn’t it so awesome that we can enjoy treats, fun breakfasts, and awesome appetizers WHILE eating low-carb? I LOVE finding unique and creative ways to make tasty snacks that fit in perfectly with my ketogenic lifestyle. This low carb bacon recipe is too good to pass up!
Diets This Low Carb Bacon Cheddar Jalapeño Scones Recipe Is Compliant With
- Keto and Low-Carb
- Gluten-Free
- Grain-Free
- Refined-Sugar-Free
This recipe is low-carb, keto, gluten-free, grain-free, and refined-sugar-free. It’s such a good fit for us following the keto diet!
Additionally, if you want to make these vegetarian, simply omit the bacon. It will still be suuuuper tasty, I promise.
Storing Your Scones
If you wind up with leftovers, I’ll be shocked! These are sooo yummy that they’re usually all gone within 10 minutes…at least in MY house!
However, should you ever need to store your leftover scones, be sure to place them in an airtight container and keep them refrigerated. To ensure they retain their integrity, consume them within 1-2 days.
“But what if I want to save them for the future?” Then, you can definitely opt to freeze them! Simply allow them to thaw before re-heating in the oven.
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Low-Carb Bacon Cheddar Jalapeño Scones
Ingredients
- 2 cups almond flour or, for nut-free, ground sunflower seed meal
- 1/4 cup coconut flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp pink Himalayan salt
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1 cup shredded mozzarella
- 1/2 cup shredded sharp cheddar
- 8 slices bacon, cooked and crumbled
- 1 medium jalapeno, thinly diced (de-seed for less spice)
Instructions
- Preheat oven to 325 degrees and line baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt.
- In a separate bowl, whisk together eggs and heavy whipping cream. Mix in mozzarella and cheddar. Pour wet ingredients into bowl of dry ingredients.
- Using a spatula or your hands, fold ingredients together until well-combined. Fold in crumbled bacon and jalapeños. Transfer mixture to prepared baking sheet and press dough into even circle.
- Using a knife, cut dough into 8 equal wedges, separating each piece from another. Transfer scones to oven and bake until lightly golden brown, about 22-25 minutes.
- Remove from oven and allow to cool on cooling rack for 10-15 minutes prior to serving (NOTE: it is important to allow them to cool before eating as the inner part of the scone will finish cooking during this time).
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