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All Day I Dream About Food

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January 15, 2014

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

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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

5 from 4 votes
Print
Bacon, Sundried Tomato And Cheddar Scones – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
25 mins
Cooling Time
10 mins
Total Time
50 mins
 
Delicious low carb savory scones made with almond flour and chock full of bacon, sundried tomatoes and sharp Cheddar cheese.
Course: Breakfast
Cuisine: Breakfast
Servings: 12 scones
Calories: 240 kcal
Ingredients
  • 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
Instructions
  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, salt, and garlic powder.
  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.
Recipe Notes

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.

Nutrition Facts
Bacon, Sundried Tomato And Cheddar Scones – Low Carb and Gluten-Free
Amount Per Serving (1 scone)
Calories 240 Calories from Fat 189
% Daily Value*
Fat 21g32%
Cholesterol 55mg18%
Sodium 333mg14%
Carbohydrates 7g2%
Fiber 4g16%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

bacon

Disclosure: All Day I Dream About Food is an affiliate of BaconFreak.com. 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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Filed Under: Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, bacon, sundried tomatoes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Keithia Hinks says

    January 15, 2014 at 8:30 am

    Just love this recipe & look forward to trying many more

    Reply
    • Michelle Conway says

      March 4, 2014 at 12:15 pm

      Can I use natural Greek yoghurt instead of heavy whipping cream?

      Reply
      • Carolyn says

        March 4, 2014 at 3:18 pm

        Probably, but it has less moisture in it so you may need a tbsp of water or two.

        Reply
  2. Jocelyn (Grandbaby Cakes) says

    January 15, 2014 at 9:04 am

    Gosh these scones are unbelievable. Sundried tomatoes and bacon in scones? Love!

    Reply
  3. Jeanette | Jeanette's Healthy Living says

    January 15, 2014 at 10:01 am

    Love the idea of a savory scone Carolyn – would go great with a bowl of soup!

    Reply
  4. EllenCF says

    January 15, 2014 at 11:12 am

    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!!!!!!

    Reply
    • Carolyn says

      January 15, 2014 at 12:11 pm

      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.

      Reply
  5. Gloria says

    January 15, 2014 at 11:57 am

    What temperature is the oven? I do not recall seeing this information. Thank you!

    Reply
    • Carolyn says

      January 15, 2014 at 12:13 pm

      Sorry about that, I accidentally cut myself off when it should have read Preheat oven to 325F. Fixed!

      Reply
      • Gloria says

        January 15, 2014 at 12:20 pm

        Thank you! I kinda figured it was something in that neighborhood! I gotta try this! I miss my breads!

        Reply
  6. Sharron Timmins says

    January 15, 2014 at 12:23 pm

    OMG, forgive me, but …mouth orgasm!! 🙂

    Reply
  7. Heather from Canada says

    January 15, 2014 at 1:28 pm

    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

    Reply
  8. Jessica @ A Kitchen Addiction says

    January 15, 2014 at 2:33 pm

    I have yet to make savory scones, but that has to change soon! These sound so good!

    Reply
  9. Arthur in the Garden! says

    January 15, 2014 at 4:22 pm

    Yummy!

    Reply
  10. Shannon says

    January 15, 2014 at 8:22 pm

    Could almond meal be used instead of almond flour?

    Reply
    • Carolyn says

      January 16, 2014 at 8:12 am

      You can try, but you may not get as fine a consistency.

      Reply
      • Shannon says

        January 16, 2014 at 9:53 am

        Thank you! I am new to diabetes and have been reading your Low Carb Basics posts and noticed that you mentioned almond meal could work in muffins and scones but I couldn’t find any muffin or scone recipes with meal listed in ingredients so I wasn’t sure. I want to invest in almond flour but it will have to wait til next month but I had some almond meal already in my pantry.

        Reply
        • Carolyn says

          January 16, 2014 at 12:20 pm

          A few recipes that I think will work well (or well enough) with almond meal: https://alldayidreamaboutfood.com/2012/05/cheddar-jalapeno-muffins-low-carb-and-gluten-free.html

          https://alldayidreamaboutfood.com/2012/01/black-and-white-muffins-low-carb-and-gluten-free.html

          https://alldayidreamaboutfood.com/2011/12/macadamia-coconut-lime-muffins-low-carb-and-gluten-free.html

          https://alldayidreamaboutfood.com/2011/09/zucchini-walnut-spice-muffins-low-carb-and-gluten-free.html (you can use more almond meal in place of the soy flour here).

          Reply
          • Eric says

            January 16, 2014 at 4:25 pm

            I would add your Almond Crusted Butter Cake to the list. I have made it with almond meal, and it is fabulous! I think I like it better using almond meal than with almond flour.

          • Carolyn says

            January 16, 2014 at 5:04 pm

            Huh, interesting! I feel like it loses something with meal instead of flour. I like the fineness of the crumb with a finer milled flour. But glad you still like it that way!

  11. Kat says

    January 15, 2014 at 10:12 pm

    These look beautiful and yummy! Can you send one over? 🙂

    Reply
  12. FrenchSophie says

    January 16, 2014 at 12:58 am

    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 !

    Reply
  13. mellissa @ ibreatheimhungry says

    January 16, 2014 at 9:43 am

    These look fantastic Carolyn, and so easy to make! I can’t wait to try them, I know they are going to be a hit at our house!!!!

    Reply
  14. Alison @ Ingredients, Inc. says

    January 16, 2014 at 1:42 pm

    these look amazing! On my list this weekend

    Reply
  15. Shaina says

    January 16, 2014 at 2:06 pm

    This is a wonderful combination of flavors for savory scones.

    Reply
  16. lisa @garlicandzest.com says

    January 17, 2014 at 2:03 pm

    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!

    Reply
    • Carolyn says

      January 17, 2014 at 4:14 pm

      Haha. Why don’t you email me at [email protected] and I can tell you how to reach out to the people at Bacon Freak.

      Reply
  17. Helen @ Scrummy Lane says

    January 18, 2014 at 5:05 am

    These look so tasty, especially with the bacon addition. I used to love cheese scones as a child so I’m sure I’d love these!

    Reply
  18. Arthur in the Garden! says

    January 19, 2014 at 12:52 pm

    Tasty!

    Reply
  19. Katrina @ In Katrina's Kitchen says

    January 20, 2014 at 9:40 am

    I love savory scones! And seriously awesome that you are an affiliate with bacon freak 🙂

    Reply
  20. Christy says

    January 21, 2014 at 6:19 am

    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!

    Reply
  21. Andrea says

    January 21, 2014 at 11:26 am

    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!

    Reply
  22. Faith says

    January 25, 2014 at 10:50 pm

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

    Reply
    • Carolyn says

      January 26, 2014 at 8:39 am

      Sure!

      Reply
  23. Denise says

    February 2, 2014 at 10:52 pm

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

    Reply
    • Carolyn says

      February 3, 2014 at 12:00 pm

      Yum, feta is a great addition!

      Reply
  24. James says

    March 1, 2014 at 9:31 am

    made Boom there are really nice
    James

    Reply
  25. Mindy says

    March 22, 2014 at 8:31 pm

    Just made these, super easy and tasty! Thanks for another terrific recipe 🙂

    Reply
  26. Sheanine says

    March 24, 2014 at 12:08 pm

    Could you use coconut flour instead of almond flour?

    Reply
    • Carolyn says

      March 24, 2014 at 1:24 pm

      No, not in this recipe. They work too differently.

      Reply
  27. Amy Baum says

    April 3, 2014 at 7:30 pm

    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!

    Reply
  28. Meagan says

    July 8, 2014 at 3:53 am

    What would substitute well here with the flax seed meal?

    Reply
    • Carolyn says

      July 8, 2014 at 5:14 am

      You can use more almond flour if you like.

      Reply
  29. Donna says

    August 21, 2014 at 10:09 pm

    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?

    Reply
    • Carolyn says

      August 22, 2014 at 5:39 am

      I keep them in a bag on the counter for up to 2 days, or in the fridge or freezer after that.

      Reply
  30. Marci says

    October 27, 2014 at 11:58 am

    Is there another flour to substitute the almond flour with? I can’t have nuts. 🙁 Thanks!!

    Reply
    • Carolyn says

      October 27, 2014 at 4:31 pm

      Have you ever tried sunflower seed flour? It works really well! http://www.amazon.com/gp/product/B00EQB5A9A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00EQB5A9A&linkCode=as2&tag=aldaidrabfo05-20&linkId=PFB3ZPC435WNQ6RG

      Reply
  31. Mary Astrid Hilling says

    October 30, 2014 at 5:51 am

    Hi!

    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

    Reply
    • Carolyn says

      October 30, 2014 at 7:45 am

      Hi there. You could potentially purchase American-sized measuring cups (these are NOT the same as coffee cups or cups you have in your cupboard). You can also use an online converter like this one. they aren’t perfectly accurate because it’s a volume to weight change, so it’s just a rough guide. But most people find that it works okay. http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php

      Reply
  32. diana says

    October 30, 2014 at 9:31 am

    What does the flaxseed meal do for these? Is there a suitable sub?

    Reply
    • Carolyn says

      October 30, 2014 at 12:06 pm

      It just gives it good consistency. You can sub more almond flour but it won’t be quite the same.

      Reply
  33. shelly says

    August 23, 2015 at 9:58 am

    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!

    Reply
  34. Carolyn @ Cabot says

    August 24, 2015 at 6:17 am

    Bacon, cheddar and sundried tomato scones? Sign me up. This is a great low cab recipe!~Carolyn

    Reply
  35. Melanie says

    October 10, 2015 at 8:43 am

    Hi these look wonderful. Question on the sun dried tomatoes. Did you use the ones packed in oil or the dried, chewy variety? Thanks. Gonna make these soon.

    Reply
  36. Melanie says

    October 10, 2015 at 8:49 am

    Tried posting this question earlier and I’m not sure it went through. Sorry for the duplicates if it shows up twice. For the sun dried tomatoes, did you use the ones packed in oil, or the chewy variety. Cannot wait to make these. Thanks so much for all of your hard work and keeping these posts going. I enjoy your website so much !

    Reply
    • Jeanne says

      October 31, 2015 at 11:59 am

      I have the same question! Have dried ones in the pantry…important question as the oil packed tomatoes would add moisture that would be missing with the dried. Carolyn?

      Reply
      • Carolyn says

        October 31, 2015 at 4:54 pm

        No, you’d be fine with either. The almond flour scones have plenty of moisture.

        Reply
  37. Brent says

    January 16, 2017 at 6:01 pm

    Just threw scones in the oven and realized garlic powder is in the ingredient list, but nowhere in the directions ?

    Reply
    • Carolyn says

      January 17, 2017 at 9:37 am

      Thanks for the catch, I will go fix it.

      Reply
  38. Patti says

    September 4, 2017 at 9:27 am

    Hi Carolyn can you use pepperoni and mozzarella.? I made the cheddar amd ham. Yummy.
    I just want to make sure they aren’t doughy in the middle. I wasn’t sure about the moisture. If it would be to much. I’m going to make the bacon and su dried tomato. I usually don’t like sun dried tomato but was wondering are they less chewy when they are baked.? I know lots of questions lol.

    Thanks so much

    Reply
    • Carolyn says

      September 4, 2017 at 9:00 pm

      I think it would be fine.

      Reply
      • Patti says

        September 5, 2017 at 7:23 am

        Thank you so much. I will let you know how it turns out. I’m also going to try to use either pumpkin or sunflower seed flower.

        Have a great day

        Reply
  39. Gloria Gabrysch says

    September 5, 2017 at 1:47 pm

    Could these be frozen?

    Reply
    • Carolyn says

      September 5, 2017 at 9:12 pm

      Sure!

      Reply
      • Gloria Gabrysch says

        September 6, 2017 at 10:19 am

        Thanks so much! A rare treat for me!

        Reply
  40. Kellie says

    March 14, 2018 at 10:38 pm

    5 stars
    Would these freeze, then thaw well?? I’m wanting to bake ahead of time for an event on Sunday.

    Reply
  41. Marie says

    May 15, 2018 at 1:07 pm

    5 stars
    This recipe is fantastic. I subbed roasted red peppers for the sun-dried tomatoes, because I misread the jar at the store, ha. I chopped them and then dried very well with paper towels. I also made mine into muffins instead of the scone shape. Came out great. Baked 25 min. in silicone.

    Reply
  42. Cindy Crawford says

    November 16, 2018 at 1:17 pm

    5 stars
    I added a bit of Italian seasonings but made a critical error and used pre packaged sharp cheddar and it did not melt so my advice who try’s to short cut DONT I am sure they would have been better w REAL CHEESE! Love all Caroyln’s recipes!

    Reply
    • Carolyn says

      November 16, 2018 at 3:00 pm

      Good to know!

      Reply
  43. AAILUY says

    December 18, 2018 at 9:33 am

    5 stars
    Hi,this sound so yummy! However, I must make substitutions, dairy allergies and no pork. Any suggestions?

    Reply
    • Carolyn says

      December 18, 2018 at 10:08 am

      Feel free to leave it out and you can use a different oil.

      Reply
  44. Cindy crawford says

    November 21, 2019 at 4:11 pm

    Carolyn I think I made these before however thinking a great Turkey day brunch item can these be frozen? Want to make a few days ahead of time!

    Reply
    • Carolyn says

      November 21, 2019 at 6:50 pm

      Yes, these should freeze fine.

      Reply

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