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Aunt Rocky’s Bacon Cheddar Scones (Gluten Free, Low Carb)

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Level: Easy

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Description

An easy one bowl dough mix that yields a soft and moist flavor-filled grab-and-go breakfast or snack. I also take them along when I travel. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, coconut free, low potassium, low sodium, CKD/Renal Diet.

Ingredients

  • 1  Large Egg
  • ¼ cups Daisy Sour Cream (Original)
  • 2 Tablespoons Heavy Whipping Cream
  • ½ cups Kirkland Bacon Crumbles (Or 2 Strips Of Bacon Fried & Chopped)
  • ¾ cups Shredded Sharp Cheddar Cheese, Divided
  • ½ cups Fine Ground Blanched Almond Flour (I Use Anthony's)
  • 2 Tablespoons Lifesource 500 Oat Fiber (See Notes)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Instant Yeast (For Flavor)
  • ½ teaspoons Freeze-Dried Chives (Or 1 Tbsp Fresh Chives)
  • ¼ teaspoons Garlic Powder

Preparation

Preheat oven to 375ºF. Line a baking sheet with parchment or a silicone baking mat.

In a medium mixing bowl, whisk together the egg, sour cream, cream, bacon, and 1/2 cup of the cheddar cheese.

Add the dry ingredients (reserving that final 1/4 cup of cheddar for now), and stir well with a spatula or spoon.

Using a large spoon, divide the dough into 6 segments, and spoon onto the prepared baking sheet. Use dampened fingers smooth the scones out into a round shape, but don’t press too flat.

Divide the remaining 1/4 cup of cheese on top of the scones. Bake for 15 minutes, or until the cheese on top is completely melted and drying out.

Allow to cool for at least 10 minutes. May be served either warm or cold.

Scones will freeze well once completely cooled. Defrost on counter.

Tip: For a flavor variation, use pepper jack cheese, or add diced jalapeños or red pepper flakes to the dough.

Notes:
• Oat fiber is made from the hull of the oat, not the grain. It is 100% fiber, and is therefor Keto friendly. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good. (In Europe, many people have had success using potato fiber in place of oat fiber.)• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per scone: Calories 194, Total Fat 15 g, Saturated Fat 6 g, Sodium 258 mg, Potassium 102 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 1 g, Protein 10 g. Macros: 74% fat, 22% protein, 4% carbs.

© April 27, 2020 Roxana Lopez for Aunt Rocky’s.

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