Low-Carb Bacon and Cheddar Scones

Indulge in the savory delight of Low-Carb Bacon and Cheddar Scones, the perfect blend of crispy bacon and sharp cheddar in a tender, buttery scone that fits your keto lifestyle.

Course Snacks

Cuisine American

Keyword bacon cheddar scones, keto scones, keto snacks, low-carb baking, low-carb scones

Prep Time 15

Cook Time 18

Total Time 33

Servings scones

Calories 345kcal

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Baking sheet
Parchment paper
Cheese grater
Knife
Cutting board

Ingredients

2 cups almond flour 224g / 7.9 oz
⅓ cup coconut flour 40g / 1.4 oz
1 tbsp baking powder 14g / 0.5 oz
½ tsp garlic powder 1.4g / 0.05 oz
½ tsp onion powder 1.4g / 0.05 oz
¼ tsp salt 1.5g / 0.05 oz
¼ tsp black pepper 0.6g / 0.02 oz
1 cup shredded sharp cheddar cheese 113g / 4 oz
6 slices bacon, cooked and crumbled 108g / 3.8 oz
⅓ cup unsalted butter, melted 76g / 2.7 oz
4 large eggs
¼ cup heavy whipping cream 60ml / 2 oz

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper.
Add Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled bacon, making sure they are evenly distributed throughout the flour mixture.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, and heavy whipping cream until well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Form Scones: Using your hands, shape the dough into a disc about 1 inch thick. Cut the disc into 8 equal wedges.
Bake: Place the wedges on the prepared baking sheet, ensuring they are spaced apart. Bake for 18 minutes, or until the scones are golden brown and firm to the touch.
Cool: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

To ensure the scones are as flaky as possible, use cold butter and work quickly when combining it with the dry ingredients.

These scones can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

For a spicy twist, add a pinch of cayenne pepper to the dry ingredients or top the scones with a slice of jalapeño before baking.

Nutrition