Keto Muffins - Bacon, Egg & Cheese

A savory and satisfying start to your morning with no grains or sugar. Perfect for brunch and won't add to your muffin top.

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Servings: 6

Prep Time: 00:30

Cook Time: 00:20


6 pieces bacon

1/2 cup scallions

1 tablespoon herbs

Dry Ingredients

1 1/2 cups almond flour

1/2 cup coconut flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Wet Ingredients

3/4 cup buttermilk (or milk with 1/2 t. lemon juice)

1 teaspoon salt

3 tablespoons melted butter

1/3 cup sour cream

2 6 eggs


1Preheat Oven to 350 degrees. Grease a Texas sized muffin pan with with butter or coconut oil.

2Bake bacon for 20 minutes or until lightly browned on foil lined baking sheet. Set aside.

3Place Dry Ingredients in a bowl and mix to combine.

4Whisk Wet Ingredients in a separate bowl.

5Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.

6Chop bacon and combine with Flavorings. Add to batter.

7Place 3 Tablespoons of batter into each of the muffin holes. Make a divot in the batter with the back of a spoon so the egg yolk settles in the middle. Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg.

8Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.

9Remove from oven and allow to rest for 5 minutes. Place on a cooling rack.

Additional Notes

Best served warm.

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