2 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tbsp parsley (dried or fresh)
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/4 tsp salt
1 scoop TeamKeto Unflavored C8
1/4 tsp xanthan gum
3 tbsp chilled butter, diced
3 tbsp heavy whipping cream
3/4 cup shredded cheddar cheese + 1 extra tbsp for topping
6 slices of cooked crispy bacon
In a food processor, add all dry ingredients, pulse until well-combined. Add in chilled butter until crumbly, then add in bacon and cheddar cheese (remember the extra tbsp is for topping). Pulse until combined. Then add heavy whipping cream and eggs. Pulse until dough is formed.
Using a scone baking pan, evenly distribute dough between all 16 sections. If you don't have a scone pan place dough on a parchment-lined baking sheet. Flatten dough into a square that is about 1 inch thick. Cut into 4 large squares, cut each square into 4 small squares, then cut each small square in half diagonally creating 16 even triangles.
Bake at 325° for 25 minutes. Pull out of oven and evenly top with each scone with remaining cheddar cheese. Place back in oven for another 5 minutes. Remove from oven and allow to cool on pan.
Serve and enjoy!
Makes 16 scones
Macros per scone: 168 cal, 14g fat, 8g protein, 2 net carbs
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