Jalapeno Popper Keto Scone
The texture of these keto scones is soft and decadent, and they are packed full of all the flavors of a jalapeño popper, resulting in an epic creation. Who would have thought low carb could taste so good?!
Ingredients
- 1 3/4 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
- 1/4 Cup Egg White Protein Powder
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Himalayan Pink Salt
- 1/2 Teaspoon Garlic Powder
- 1/4 Cup Cold Cream Cheese (Cut into cubes)
- 2 Large Eggs
- 1/3 Cup Bacon Bits
- 1/4 Cup Chopped Jalapeños
- 1/2 Cup Shredded Cheddar Cheese
Instructions
- Preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- In a medium sized mixing bowl, add your flour, egg white protein powder, baking powder, salt and garlic. Mix together with a fork or whisk until everything is well mixed and evenly distributed.
- Once your dry ingredients are ready to go, add your cream cheese then mix using a pastry cutter, or your hands until you have a dry crumbly mixture.
- Once your cream cheese has been cut into the mix, and you have a dry crumbly mixture, add your eggs to the mix. Using a fork, mix the dough until the eggs have been well incorporated and you have a sticky, yet slightly crumbly dough.
- Add your chopped jalapenos, bacon bits, and cheddar to the dough, then mix by hand or with the fork until everything has been evenly distributed.
- Roll the dough into a ball, and place on your prepared baking sheet. Flatten your ball of dough with the palm of your hand until you have about a 7 inch circle. Score with a knife into eight equal sections.
- Bake for 25 to 30 minutes or until the scones have become firm in the middle and the edges have begun to brown.Let your scones cool for at least a few minutes, before cutting along the scored lines. Serve warm with some butter for dinner, breakfast, or a snack!