Bacon & Cheddar Keto Muffins

Bacon & Cheddar Keto Muffins

35 minutes
Calories 750kcal


  • 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)
  • 1 eggs ,
  • 4 pieces cooked bacon (finely ground, 280 g)
  • 3 ounces sharp cheddar cheese (finely ground, 280 g)


  • 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.

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