Bacon, Sundried Tomato And Cheddar Scones – Low Carb and Gluten-Free


Delicious low carb savory scones made with almond flour and chock full of bacon, sundried tomatoes and sharp Cheddar cheese.

Low Carb Bacon, Sundried Tomato and Cheddar SconesSome recipes are born of necessity. These low carb savory scones were born of the necessity of using up some goat cheese in that had been languishing in our fridge. Alas, too late. I’d gathered the rest of my ingredients and had even go so far as to whisk the dry ingredients together. I then reached into the fridge, pulled out the wayward goat cheese and took a sniff. Oh my! I like strong tangy cheeses but there was no way that rank goat cheese was going in my scones, thank you very much. Not with that sour smell and moldy covering. And to think that for some cheeses we actually encourage mold to grow and eat it with relish! I will happily eat the rind on brie, but mold on soft goat cheese is another matter altogether.

So into the bin it went, and I needed something to add to my partially mixed bacon and sundried tomato scones. Thankfully, I usually have a very full cheese drawer and a little casting about brought some lovely Cabot sharp cheddar to light. Unopened and still well within its best before date! That’s not the first time Cabot cheese has come to the rescue.

Low Carb Savory Scones with Bacon, Cheddar and Sundried Tomatoes

And bacon. Bacon comes to the rescue frequently in my house. The original idea for these scones was simply goat cheese and sundried tomato. But bacon makes everything better and I happened to be frying some up for our dinner and thought how nice a little crumbled bacon would be in the scones. And since frying bacon splatters the stove and makes a mess anyway, I figured I might as well fry up some extra bacon while I was at it and only have to clean up the splatter once. I was tempted to use some bacon fat in the scones too, but worried that this would overpower the sundried tomatoes and the cheese, so I stuck with the bacon crumbles.

There you have it. Low carb, gluten-free savory scones born of the necessity of using up goat cheese (that got tossed in the end anyway), and of the desire to only splatter my cook-top with bacon grease once. If that’s not a great reason for a recipe, I don’t know what is. And they were really good; a perfect way to round out a soup or salad meal.

Low Carb Gluten-Free Bacon Cheddar Scones

Bacon, Sundried Tomato And Cheddar Scones – Low Carb and Gluten-Free

Yield: 12 scones

Serving Size: 1 scones

Bacon, Sundried Tomato And Cheddar Scones – Low Carb and Gluten-Free

Delicious low carb savory scones made with almond flour and chock full of bacon, sundried tomatoes and sharp Cheddar cheese.


  • 2 ½ cups almond flour
  • 1/2 cup flax seed meal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sundried tomatoes, chopped
  • 1 cup sharp Cheddar cheese, grated (I recommend Cabot White Oak Aged Cheddar)
  • 2 large eggs
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder and salt.
  3. Stir in bacon, tomatoes and grated cheese.
  4. Add eggs and whipping cream and stir until dough comes together.
  5. Turn dough out onto prepared baking sheet and pat into a rough rectangle about 1 inch thick (it should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
  6. Gently lift scones and spread around baking sheet, leaving about 1 inch between them. Bake 25 minutes, or until golden brown and just firm to the touch.
  7. Let cool on pan at least 10 minutes.


Serves 12. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.

240 Calories; 21g Fat (72.5% calories from fat); 10g Protein; 7g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 333mg Sodium.


Disclosure: All Day I Dream About Food is an affiliate of Although they did not compensate me for this post, any sales made through the links above will generate a small amount of commission.

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  1. EllenCF says

    this looks amazing!!! Wondered if you could still do it with goat cheese and how much would you use since it is usually softer? Also LOVE the mold description!!!!!!

    • Carolyn says

      I would have used the 4 ounce package and I would have cut it into small pieces, freezing it first, if I had to. The cheddar in this recipe doesn’t hold it together in any way so it’s not going to change the consistency.

  2. Heather from Canada says

    Hi, will have to make these with the goat cheese as my husband is recently no dairy. Re the bacon, we cover a cookie sheet with parchment and lay out the bacon and bake it. Comes out perfectly every time and doesn’t create a mess!! Make sure the parchment goes past the edges on all sides and perhaps what I am thinking of as a cookie sheet is called a jelly roll pan by others? Don’t want to be the unwitting cause of any oven disasters… lol

  3. FrenchSophie says

    I just discovered your blog yesterday and I haven’t try anything yet but it’s amazing !!! Thanks so much for your low-carb cooking (I’m especially interested with dessert ahah !). Now I have to find all these sweeteners in San Diego where I live !

  4. says

    First – I love the reason for making your scones — I am constantly trying to use up odds and ends in the fridge. Second – bacon goes with everything. Third – how do I become a bacon affiliate? My husband would want that for me!

  5. Christy says

    These are AWESOME! Finally, a low carb replacement for our favorite Cracked Black Pepper and Bacon Biscuits. Not the biggest fan of sun dried tomatoes, but substituted a few chives along with a generous amount of black pepper and these were seriously addictive!

  6. Andrea says

    I made these…and WOW! The flavor was amazing! The texture was great! These have officially become a staple in my household! Thank you for sharing such an awesome recipe!

  7. Faith says

    Do you think pepperoni could be substituted for the bacon? I added chopped pepperoni to your cheddar skillet bread and it is delicious.

  8. Denise says

    Just pulled these out of the oven. I used feta cheese and they turned out beautifully. I love the chunky crusty texture.

  9. Amy Baum says

    I made these today and they just might be my new favorite scone. I hadn’t ever made a savory scone and these were a great first try. I took some to my parents – who are 83 but trying to go wheat/grain/starch/sugar free and they loved them too. I also brought two to the office to let people taste and they were a hit. Thanks for sharing!

  10. Donna says

    These scones were so yummy, very happy to have something new for breakfast or a easy snack.. Could you please tell me the best way to store these and how long will they keep?

  11. Mary Astrid Hilling says


    I’m from Norway and do follow Low carb eating on facebook:-)
    There i see lots of recipes wich looks delicious, but I do have trouble to understand your unit of measurement. Especially when you use Cups! How much is that. Is it an exact measure or is it a coffecup maby?
    In Norway we use kilo og liters, deciliter and centilitres.
    I can deal with Ounce, but not cups:-(
    If you can you help me with this I would be very happy:-)

    Thank you!

    Best regards
    Mary Astrid

  12. shelly says

    I just had 2 cups of almond flour so I used 1/2 cup of coconut flour, added a couple tablespoons of bacon grease, jalapeno pepper, didn’t have sundried tomatoes. Also added a splash of ACV to the baking powder. Turned out great! Thanks for an awesome recipe!

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