Low-Carb Bacon Cheddar Jalapeño Scones
This recipe is low-carb, keto, gluten-free, grain-free, and refined-sugar-free.
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Ingredients
- 2 cups almond flour
- 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 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.
- 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 (NOTE: it is important to allow them to cool before eating as the inner part of the scone will finish cooking during this time).
Source:realbalanced.com
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