Low Carb Bacon Cheddar Scones – a grab and go gluten free breakfast!

If you are looking for a grab and go, savory low carb breakfast look no further. These low carb bacon cheddar scones take only 20 minutes to make and are gluten free. Each scone only has 3g net carbs!

You will also love these low carb savory breakfast cookies!

I like to read books that are based in England or Ireland for some reason, and when they involve cooking and baking, it’s all the better. In the beginning of summer I read a book about a bakery that had a recipe for cheese scones. I immediately thought “I could make that low carb” but never got around to it and now I forget what book it was. So I played around with my berry scone recipe and came up with these low carb bacon cheddar scones. YUM! While I’m not sure if it’s a scone or biscuit, it’s still tasty and makes for an easy grab and go low carb breakfast. Each one is only 3g net carbs and is very filling. 

Is this a scone or biscuit?

From what I have read the difference between scones and biscuits is that scones use eggs. To me scones are heavier and crumbly while biscuits are flaky. That is why I am not sure what these are. I used the basic ingredients of a gluten free scone but the texture is not crumbly or heavy. The first batch I made had double the almond flour and they were a bit too dry . This batch is much lighter. As I said before regardless of what you want to call them, they are tasty!

The ingredients are almond flour, coconut flour, eggs, cream, sour cream, cheddar, bacon and baking powder. Note I suggest using Daisy brand sour cream as it only has 1g carbs per 2 tablespoons. 

 

Low carb Bacon Cheddar Scones REcipe

This is super easy as are most of my recipes. In a large bowl, mix the almond flour, coconut flour, baking powder and cheddar cheese. In a small bowl mix the cream, sour cream and beaten egg. Pour into the dry ingredients, mix then fold in bacon bits. Let sit for a few minutes then add to a silicone mat or parchment paper covered cookie sheet. 

The dough is very sticky and wet (see above) so use a spoon and plop on the cookie sheet. Use your fingers to shape and flatten them. Sprinkle a teaspoon or so of the left over cheddar cheese (see below) and then bake for 15 minutes. 

This batch only makes 6 scones but they are pretty big and I think one is enough for breakfast. I just keep them in a baggie in the refrigerator and eat them cold or heat up in the microwave for a few seconds….. literally 10 seconds or so. 

 

If you eat these warm or right out of the oven, add a little fresh butter to add a bit more decadence. If you are interested in low carb baking, check out my selection of gluten free baking ingredients, ont my Amazon shop here. 

Though I haven’t tried this I’m pretty sure these freeze well. Just take one out and microwave for maybe 30 seconds to 1 minute in the microwave. The nutritional information for 1 scone is:

186 cals / 15.1g fat / 4.9g carbs / 1.9g fiber / 8.3g protein = 3g net carbs

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