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I’ve been wanting to make a Keto scone recipe for a while. Something denser than a muffin that I can snack on or as an accompaniment to soup.
These keto bacon and cheese scones are the perfect savoury snack. Nibble on their own, smother in avocado or dunk into a bowl of any hearty keto soup.
Hands-on Overall
Serving size scone
Nutritional values (per scone)
Net carbs1.4 grams
Protein5.7 grams
Fat10.6 grams
Calories129 kcal
Calories from carbs 5%, protein 19%, fat 76%
Total carbs3.6 gramsFiber2.2 gramsSugars0.7 gramsSaturated fat2.3 gramsSodium181 mg(8% RDA)Magnesium43 mg(11% RDA)Potassium135 mg(7% EMR)
Ingredients (makes 15 scones)
Note: Instead of whole flax seeds that will be ground, you can use an equivalent amount of ready-made flax meal (ground flax seeds).
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted). Blitz the flax seeds in a blender until fine, or optionally use ground flax seeds.
- Combine the ground almonds, flax, coconut flour, baking powder, chives, cheese (reserve some for topping), chives, salt and pepper in a mixing bowl. Combine.
- Chop the bacon fine and fry in a dry non stick pan for about 3 - 4 minutes until cooked. Allow to cool.
- In a cup, crack open the eggs and whisk with the almond milk using a fork.
- Add the dry ingredients to the wet (almond mix to egg mix) and fold to form a dough. Stir through the bacon.
- Roll the dough between two sheets of greaseproof paper until about 1 cm thick.
- Cut into small scone shapes using a cookie cutter (6 cm/ 2 1/2 inch). Re-roll the ‘dough’ until all the mixture is used up.
- Bake in the oven for 15 minutes. After 10 minutes, sprinkle on the rest of the cheese and place back in the oven for the remaining 5 minutes. The scones can be stored in the fridge for up to a week.
Ingredients
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted). Blitz the flax seeds in a blender until fine, or optionally use ground flax seeds.
- Combine the ground almonds, flax, coconut flour, baking powder, chives, cheese (reserve some for topping), chives, salt and pepper in a mixing bowl. Combine.
- Chop the bacon fine and fry in a dry non stick pan for about 3 - 4 minutes until cooked. Allow to cool.
- In a cup, crack open the eggs and whisk with the almond milk using a fork.
- Add the dry ingredients to the wet (almond mix to egg mix) and fold to form a dough. Stir through the bacon.
- Roll the dough between two sheets of greaseproof paper until about 1 cm thick.
- Cut into small scone shapes using a cookie cutter (6 cm/ 2 1/2 inch). Re-roll the ‘dough’ until all the mixture is used up.
- Bake in the oven for 15 minutes. After 10 minutes, sprinkle on the rest of the cheese and place back in the oven for the remaining 5 minutes. The scones can be stored in the fridge for up to a week.
Nutrition (per scone)
Calories129kcal
Net Carbs1.4g
Carbohydrates3.6g
Protein5.7g
Fat10.6g
Saturated Fat2.3g
Fiber2.2g
Sugar0.7g
Sodium181mg
Magnesium43mg
Potassium135mg
Detailed nutritional breakdown (per scone)
| Total per scone |
| 1.4 g | 5.7 g | 10.6 g | 129 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.1 g | 5.3 g | 59 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Flaxseed (flax seeds), whole |
| 0 g | 0.5 g | 1.2 g | 15 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 1.1 g | 2 g | 22 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.1 g | 0.9 g | 1.3 g | 15 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.7 g | 0.6 g | 8 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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