1cupsharp Cheddar cheesegrated (I recommend Cabot White Oak Aged Cheddar)
2large eggs
¼cupheavy whipping cream
Instructions
Preheat oven to 325F and line a large baking sheet with parchment or a silicone mat.
In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt, and garlic powder.
Stir in bacon, tomatoes and grated cheese.
Add eggs and whipping cream and stir until dough comes together.
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.
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.
Let cool on pan at least 10 minutes.
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.