Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
June 09 2018

Bacon & Cheddar Keto Muffins

By Worker Bee
8 Comments

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

Ingredients

  • 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)

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.

TAGS:  keto

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

8 thoughts on “Bacon & Cheddar Keto Muffins”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Wow! Mark, you are really great. Thanks for sharing another Keto recipe. It is looking very yummy. I can also recommend it to others to try this.

  2. Have you considered posting nutritional info with your recipes (apologies if I am just missing seeing it somewhere)? Would love to know what the carb and calorie and fat content etc is.

  3. I’ve just made my first batch (half the recipe). They look and smell amazing…..

  4. Lorenz – I put the recipe into MyFitnessPal and it comes out as 268 calories per muffin, 6g Carbs, 25g fat, 8g protein. May not be 100% accurate, but that’s about the ballpark.

  5. I just whipped up a batch of these, and they are amazing!! Another great recipe from Mark?