These scones are inspired by a certain French bakery I used to work at. We baked off bacon cheddar onion scones daily and they were alway one of my favourites.
This low carb version is so close to the original, it’s hard to believe they are healthy! Anyways.. I hope you enjoy them as much as I do.
Ingredients
- 1/2 cup coconut flour 56g
- 1/4 cup almond flour 30g
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp parsley
- 1 tsp dried onion flakes
- 1/4 tsp pepper
- 3 tbsp cold grated butter, 45g
- ~1/4 cup shredded cheddar cheese, 50g
- 1/4 cup full fat sour cream, 60g
- 2 tbsp 30g or 1 beaten egg white (or 1/2 a whole egg, whisked)
- 2 slices crisp cooked bacon
Instructions
- Pre-heat oven to 400*F.
- Line a baking sheet with parchment and spray/grease the parchment with oil.
- Combine all dry ingredients in a large bowl.
- Grate in the butter, cheese and then add the rest of the wet ingredients.
- Stir to combine and then add in the bacon as well.
- Use your hands to form the somewhat crumbly mixture into a ball.
- Place the ball on the lined baking sheet and flatten to just over an inch or so thick.
- Brush the dough with heavy cream(optional, helps browning) and then slice into 4-6 small pieces.
- Separate the pieces slightly and bake for 20-25min or until the scones are browned to your liking.
- Serve hot. Enjoy your keto bacon cheddar onion scones!
Notes
Tools
- Mixing Bowls
- Pizza Cutter or Sharp Knife
- Cookie Sheet
- Parchment Paper
- Grater
Ingredients Links:
- Coconut Flour
- Almond Flour
- Xanthan Gum
- Butter
- Sour Cream
- Heavy Cream
- Egg White
- Bacon
Storage Instructions
- Store these scones in an airtight container in the fridge for up to 4 days OR freeze and store in an airtight container or ziplock and thaw for a future snack!
Nutrition
Serving: 1scone | Fiber: 4g | Calories: 206kcal | Fat: 17g | Protein: 6.5g | Carbohydrates: 2.7g
