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).