Low-Carb Bacon Cheddar Jalapeño Scones
Full of so much flavor and low-carb-friendly ingredients, these Low-Carb Bacon Cheddar Jalapeño Scones are the perfect breakfast! With only 4.4g net carbs per serving, this recipe is low-carb, keto, gluten-free, grain-free, and refined-sugar-free!
Servings: 8 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).