low-carb bacon cheddar jalapeño scones

Ingredients

• 1/2 cup shredded sharp cheddar
• 8 slices bacon, cooked and crumbled
• 1 medium jalapeno, thinly diced (de-seed for less spice)
• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp pink Himalayan salt
• 2 large eggs
• 1/4 cup heavy whipping cream
• 1 cup shredded mozzarella
  

Instructions

1. Preheat oven to 325 degrees and line baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt.
3. In a separate bowl, whisk together eggs and heavy whipping cream. Mix in mozzarella and cheddar. Pour wet ingredients into bowl of dry ingredients.
4. Using a spatula or your hands, fold ingredients together until well-combined. Fold in crumbled bacon and jalapeños. Transfer mixture to prepared baking sheet and press dough into even circle.
5. Using a knife, cut dough into 8 equal wedges, separating each piece from another. Transfer scones to oven and bake until lightly golden brown, about 22-25 minutes.
6. Source Blog>>https://realbalanced.com/recipe/low-carb-bacon-cheddar-jalapeno-scones/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=700981830_28072314_455564

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