It’s hard to decide which is more delicious, these savory bacon and cheddar keto muffins, or the original blueberry flavor. Both flavors are made from the same basic recipe with a simple gluten-free ingredient list that includes almond flour, butter, heavy cream and an egg.
The lightly sweetened blueberry version is a delicious morning treat, but this combination of bacon and sharp cheddar is equally hard to resist. Who doesn’t love bacon? These rich and flavorful muffins are perfect for busy mornings (keep a batch in the fridge or freeze, and warm one in the microwave) or for leisurely weekend brunches.
Servings: 12 muffins
Time in the Kitchen: 30 minutes
- 2 ½ cups finely ground almond flour (280 g)
- ¼ teaspoon baking powder (1.25 g)
- ½ teaspoon baking soda (2.5 g)
- 1/4 teaspoon salt (1.25 g)
- ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
- 3/4 cup heavy cream (180 ml)
- 1 egg
- 4 pieces cooked bacon, crumbled
- 3 ounces sharp cheddar cheese, cut into tiny squares (85 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.
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