Gluten-Free Low-Carb Bacon Cheddar Scones
Savory keto scones combining sharp cheddar cheese and crispy bacon with almond and coconut flour. These grain-free wedges deliver cheesy, salty satisfaction with a tender crumb, perfect for low-carb breakfasts, brunch boards, or lunchbox additions. The combination of two flours creates structure while butter and eggs provide richness. Serve warm with butter or alongside eggs for a complete meal.
Ingredients
- 2 cup almond flour, ground
- ⅓ cup coconut flour, fine
- 1 tbsp baking powderbaking soda + acid (lemon juice)1/4 tsp soda + 1/2 tsp juice per tbsp powderleavening
use if soda needed; conf:3
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup sharp cheddar cheese, shredded
- 6 slice bacon, cooked and crumbled
- ⅓ cup unsalted butter, melted
- 4 large eggs
- ¼ cup heavy whipping cream
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper.
- 2
Whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper.
- 3
Stir in shredded cheddar and crumbled bacon until evenly distributed.
- 4
In separate bowl, whisk together melted butter, eggs, and heavy whipping cream until combined.
- 5
Pour wet into dry ingredients and mix until dough forms.
- 6
Shape dough into 1-inch disc with hands and cut into 8 equal wedges.
- 7
Space wedges on baking sheet and bake until golden brown and firm, about 18 minutes.
- 8
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Tips
Don't overmix dough after combining wet and dry; handle gently to keep scones tender and crumbly rather than tough.
Cook bacon until crispy before crumbling for maximum flavor; soft bacon becomes chewy when baked into scones.
Shape dough cold or chill briefly before baking for better rise and less spreading.
Good to Know
Keep in airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Freeze in freezer bag up to 2 months; thaw at room temperature before serving.
Mix dry ingredients up to 2 days ahead in covered bowl. Form dough and chill up to 4 hours before baking. Bake fully and cool; reheat 5 minutes in 300°F oven before serving.
Serve warm with salted butter, cream cheese, or alongside scrambled eggs and avocado. Also pairs with coffee or eaten cold from lunchbox.
Common Mistakes
Overmix wet and dry to avoid tough, dense scones; use gentle folding motion.
Skip chilling shaped dough to avoid excessive spreading; cold dough rises better.
Use undercooked bacon to avoid chewy or soggy scones; crisp bacon adds crunch.
Substitutions
Dairy-Free Swaps
General Alternatives
use if soda needed; conf:3
FAQ
Can I make these dairy-free?
Partially. Replace butter with ghee or coconut oil and cheddar with nutritional yeast for umami. Swap heavy cream for full-fat canned coconut milk. Scones will be less rich but still savory. Egg remains.
What if my scones spread too much while baking?
Dough was too warm or butter too soft. Chill shaped wedges 30 minutes before baking. Ensure melted butter cools slightly before mixing. Check oven temperature accuracy with thermometer.
How long can I keep baked scones?
Room temperature in airtight container: 3 days. Refrigerated: 5 days. Frozen: 2 months. Reheat frozen or day-old scones 5-8 minutes at 300°F until warm and crispy outside.