Bacon & Cheddar Keto Muffins
Calories 750kcal
Ingredients
- 2 1/2 cups almond flour (finely ground, 280 g)
- 1/4 teaspoon baking powder (finely ground, 280 g)
- 1/2 teaspoon baking soda (finely ground, 280 g)
- 1/4 teaspoon salt (finely ground, 280 g)
- 1/4 cup unsalted butter (finely ground, 280 g)
- 3/4 cup heavy cream (finely ground, 280 g)
- 4 pieces cooked bacon (finely ground, 280 g)
- 3 ounces sharp cheddar cheese (finely ground, 280 g)
Instructions
- Heat your oven to 375 °F/190 ºC and line a muffin pan with 12 liners, or use a silicone muffin pan.
- In a medium bowl, whisk together almond flour, baking powder, baking soda and salt.
- In a large bowl, whisk together butter, heavy cream and egg until smooth.
- Stir in the bacon and cheddar.
- Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine.
- The batter will be very thick.
- Spoon the batter into the muffin tin, filling the cups almost to the top.
- Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes.
- For optimal freshness, store bacon and cheddar keto muffins in the refrigerator.
- They keep well for 3 to 5 days.
- The muffins also freeze well and can be defrosted and heated in the microwave before eating
Originally posted 2019-02-20 18:45:02.
