Jalapeno Popper Keto Scone

Jalapeño Popper Keto Scones

Who doesn’t love a good jalapeño popper stuffed with cream cheese, bacon, and cheddar? Around our place, jalapeño poppers are basically a dessert and are requested for just about every holiday dinner, birthday dinner, etc. And yes we even eat them with our turkey dinner on Thanksgiving.:-)

When trying to decide what my next Rocky Mountain Baking creation should be, my obsession with jalapeño poppers inspired me to try something a little different. I knew I was wanting to make a keto friendly scone as that was something I hadn’t tackled yet, but couldn’t decide on what kind. I debated on a berry packed one, (which may still be in the works), but was craving something savory rather than sweet at that moment. 

That’s when the idea hit me. I needed to try making a jalapeño popper keto scone.

I scratched up a rough recipe formula and went to work in the kitchen. As I mixed up my scones, I prepared myself for some disappointment, as this was my first attempt at a low carb scone, and I knew the probability it would flop was high.

Was I ever wrong. When my scones had finished baking, and I took the first bite I was very surprised. The texture of these scones was soft and decadent, and they were packed full of all the flavors of a jalapeño popper, resulting in an epic creation.

If you love a good jalapeño popper, then you have to try this tasty recipe! If you don’t like jalapeño poppers. Well. Let’s just say, I’m not sure we can be friends anymore. 🙂 

Ingredient List

1 3/4 Cup Finely Ground Almond Flour

1/4 Cup Egg White Protein Powder

2 Teaspoons Baking Powder

1/2 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Garlic Powder

4 Ounces Cold Cream Cheese (Cut into cubes)

2 Large Eggs

1/2 Cup Shredded Cheddar Cheese

1/3 Cup Bacon Bits

1/4 Cup Chopped Jalapeños

How To Make Jalapeño Popper Keto Scones

The process for making a keto scone, is very similar to the process of making a keto biscuit. Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.

As with most of my recipes, I begin by mixing all my dry ingredients in a bowl, stirring them with a fork until everything is well mixed.

Once your dry ingredients are mixed and ready to go, add your cream cheese, then mix using a pastry cutter or your hands. Those of who you follow me, already know that I don’t mind getting a little messy and prefer using my hands for this step. Not only do I love the feel of dough between my fingers, but by using your hands you can crumble the cream cheese in the dough better and have more control over what your dough is doing. 

After the 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 the chopped jalapeños, bacon bits, and cheddar to the dough, then mix by hand or with a fork until everything has been evenly distributed.

Roll the dough into a ball, and place it 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 either for dinner, breakfast, or as a snack! 

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