Disclaimer- All recipes and/or projects on this website have been tested for our own individual use and/or consumption and are being provided to our readers as an idea for them to try. Use of our recipes for food, scrubs, oils, bars and other like items are at your own risk. We do not assume responsibility for any negative effects such as allergic reaction, rash, skin irritation or other occurrences. It is the reader's responsibility to read product labels and use at their own discretion. We are not medical professionals and do not provide medical advice. Thank you. .................................................................................................................................................................................................. This post may contain affiliate or paid links. Content selection and opinions are in no way influenced by compensation. See our full disclosure at the bottom of this page for more information. ..................................................................................................................................................................................................
Our keto muffin recipe is an excellent breakfast choice or quick snack through out the day. They freeze well and can be easily reheated.
Keto Muffin Recipe
with bacon, sausage and cheese!
It is no secret that breakfast is one of the hardest meals when eating low carb or keto. If you are a person who hates eggs then there goes a good chunk of your options. I don’t mind eggs, but I am not a huge fan so I am always trying new recipes and ideas.
Our keto muffins are made with egg, however they aren’t “eggy”. I see a lot of recipes that use 4-5 eggs in their low carb bread or muffin recipes and they just have too much of an egg flavor for me.
This keto muffin recipe uses my own homemade low carb flour mix. Feel free to use your own favorite brand such as Carbquik, LC Foods Market or Bob’s Red Mill. My homemade mixture simply consists of pre-mixing almond flour, oat fiber, baking powder, baking soda, psyllium husk and salt. I will post the exact recipe some day. For now I just break it down in the individual recipe posts.
Watch the video on how to make our keto muffin recipe
Keto Muffins
Our keto muffin recipe is an excellent breakfast choice or quick snack through out the day. They freeze well and can be easily reheated.
Ingredients
- 4 strips bacon cooked/chopped
- 3 pre-cooked sausage links diced
- 2 large eggs
- 1/4 c heavy cream
- 1/2 c almond flour
- 1 tbsp psyllium husk
- 2 tsp baking powder
- 1/2 c shredded cheddar
- pinch salt & pepper
- Alternate: you can use a low carb flour like Carbquik or Bob's in place of almond flour. If you do skip the psyllium and baking powder listed.
Instructions
-
Preheat the oven to 425
-
Whisk eggs and cream in a bowl.
-
Add almond flour, psyllium, baking powder and cheese. Mix well.
-
Stir in bacon and sausage.
-
Scoop into buttered mini muffin tin.
-
Bake for 15 mins.
-
Serve immediately, or cool completely then freeze. Reheat in the microwave for 30 seconds at a time.
Recipe Notes
This recipe was made in a mini muffin tin. It can easily be doubled to use a standard size and make more.
Serving Size- 2 muffins
178 calories
1.5 net carbs.
Another amazing breakfast idea:
Meat Lover’s Fathead Breakfast Pizza
KETO NO BAKE COOKIES
Leave a Reply