Low Carb and Gluten-Free – Bacon, Sundried Tomato And Cheddar Scones
– Makes 12 servings –
2 ½ cups almond flour
½ cup flax seed meal
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
6 slices bacon, cooked and crumbled
½ cup sundried tomatoes, chopped
4 ounces Cabot White Oak Cheddar or Cabot Sharp Cheddar (about 1 cup)
2 large eggs
¼ cup heavy whipping cream
To see how to make this recipe, visit All Day I Dream About Food.
Photo courtesy of Carolyn Ketchum.
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