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!
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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
Low Carb Bacon Cheddar Scones - easy 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!
Ingredients
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 1 egg, beaten
- 1/4 cup sour cream
- 2 tablespoons heavy cream
- 3/4 cup cheddar cheese
- 2 strips bacon, cooked and crumbled
- 2 teaspoon baking powder
Instructions
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Preheat oven to 375 degrees F.
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In a large bowl, add beaten egg, heavy cream, sour cream and 1/2 cup of the cheddar cheese.
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In another bowl, mix the almond flour, coconut flour and baking powder. Pour into the wet ingredients and mix well.
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Fold in the bacon bits.
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Add a silicone mat or a piece of parchment paper to a cookie sheet.
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Spoon the dough onto the cookie sheet to make 6 scones. The dough is sticky and wet so just use your fingers to form the shape you want.
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Spoon a teaspoon or so on top with the remaining cheese.
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Bake for 15 minutes and let cool.
Marjolijn
These are totally delicious. I usually make them with cream cheese (as I’ve always got that in the fridge). I think I’m now up to a double batch per week. Very popular in this household. I store them in a container in the fridge and just grab one, or heat it up in the microwave or airfryer. Supertasty!
Does anyone have any handy tip for easily scooping and heaping the batter onto the parchment paper?
Denise
Hi Marjolijn, So glad you liked them! Thanks for sharing your tips. Hopefully someone will chime in with a tip. I haven’t made these in awhile but I can offer that if you use a measuring cup (say 1/4 cup) to scoop and then use a small silicone spoon or spatula to scoop it on top the parchment. Then from there you can use the spoon/spatula to shape it.
Thanks for coming back to rate and comment! I appreciate it.
LINDA
I absolutely love these scones, what a treat with a bowl of hot homemade soup, chili or stew. I cannot eat wheat at all and this is by far the best wheat free substitute I have found.
Denise
Hi Linda, I’m so glad you liked them!
Sandy
Thanks for your recipe and it looks amazing. Can I use cream cheese as a substitution for sour cream?
Denise
Hi Sandy, to be honest I am not sure. Maybe if you have it really softened and are able to mix it well with the other ingredients? This is a pretty forgiving recipe so in some ways I don’t see why not but I have never tried it. Sorry I’m not much help and good luck!
Shannon Y.
Really good!!! And so easy to make!
Karen M
Wow! I’m so happy I tried these as they are a really great savoury treat. Been on keto for nearly 3 years now and felt quite disillusioned when something looks and sounds great but the reality is that they taste bad. However these are delicious and I’ll definitely be making them again. Thanks for sharing!
Denise
Hi Karen, so glad you liked them!! That’s so great you’ve been doing keto for 3 years. I was bad over Christmas but I’m back in the swing of things. Thanks for coming back to comment. It made my day. 😉
LaToya
These were absolutely delicious!
Denise
Hi LaToya,
So glad you liked them! Thanks for coming back to comment and rate the recipe. I appreciate it!
James
Cool recipe, I’ll try to cook it)
Jacquelyn Hastert
You have really created a delicious snack! I love that they are low-carb and gluten-free. These can’t be beat!
Natalie
I absolutely love cheddar. And the bacon! So naturally this recipe is a MUST try for me. These scones sound and look delicious. I can’t wait to make them.
Charity
I am always on the go in the morning and a breakfast that I can grab and go, like this is perfect.
Sara
These look like such a wonderful addition to brunch! You can’t go wrong with bacon in anything!
Markus Mueller
Looks delicious! Do these freeze just as well as other scone recipes do:
Denise
Yes Markus, I have no problem freezing these….just pop them in the microwave for less than a minute and they are good to go.
Heather
Excellent way to cut carbs without cutting out the guilty pleasure of a bacon cheddar scone! Perfect for breakfast and a great on the go choice. These look so scrumptious!
Jessica (Swanky Recipes)
Bacon and cheddar is the most amazing thing! I love scones and never even thought about adding cheddar cheese but now I want to set up in the kitchen and make a batch for next weekend!
Julie
Cheese and bacon in scones? Yes, please! We cook and bake with almond flour all the time, but I haven’t started in with coconut flour yet. Time for me to find some so I can bake these delicious looking scones.
lauren
Typically, I’m not one to automatically reach for a scone on the pastry display but these would definitely find a way onto my plate! That melty cheese on top is too tempting! I love that there’s bacon and sour cream in the recipe for richness. Overall a great low carb and easy breakfast!
Amanda
Yum — I love scones! And all that melted cheese makes scones even better. Thanks for sharing!
Kylee from Kylee Cooks
A low carb option like this is PERFECT for mother’s day brunch this weekend. Now everyone will be happy!
Eva
I have both flours at home and I never really know what to make out of them. These scones sound great for a low carb meal option!
Joanna
What substitute could i use instead of coconut flour as they don’t sell it in my supermarket.
Denise
Hi Joanna, you could use just all almond flour. However the ration of coconut flour to almond flour is 1 to 4. That is 2 tablespoons of coconut flour will be equivalent to 8 tablespoons of almond flour. So the total amount of almond flour for this recipe will be 1 cup. Hope that made sense!
Corinne
Wow, I’ve made a batch of these to stave off the 3am carb cravings on a 13hr night shift, and they are amazing! I added a tsp of dijon mustard to the mix to bring out the flavour of the cheese. Warmed up in the microwave, topped with butter… Yum!
Denise
Hi Corinne, so glad you like them! I’ll have to try dijon mustard next time I make them! Thanks for taking the time to come back and comment.
Tami
Regarding your comment in the article about scones containing eggs… I’ve made many batches of scones and have never made any that contained eggs.
Denise
Hi Tami, to be totally honest I am not much of a baker and I read that in this article. http://www.eatingwell.com/article/285584/the-difference-between-biscuits-and-scones-plus-6-healthy-recipes/
I was trying to figure out just what to call these. I’m sure you know more about them than me.
Christine
I love your low carb gluten free recipes. Is there somewhere on your website that I can save my favourites?
Thanks, Christine
Denise
Hi Christine, I’m sorry I don’t have any way to save them other than just bookmarking them. Thanks for stopping by though!