Bacon & Cheddar Keto Muffins

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.

TAGS:  Keto Recipes

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21 thoughts on “Bacon & Cheddar Keto Muffins”

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  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.

    1. i totally agree…i’d like to have the nutritional info for 1 serving of your recipes.

  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?

  6. I just took a batch out of the oven and tried one. OMG are they good! But here is a small hack: if you don’t own a silicone muffin tin and, like me, forgot to buy liners, just use some of the leftover bacon fat to grease the muffin tin. This puts the fat to good use, and ups the keto quotient even more.

  7. these are some of the best muffins i’ve ever made.!
    i’m going to add an egg to the next batch to see if they stick together a bit better – i’m at high altitude, so i always have to experiment.

  8. These are great! Really nice right out of the oven, when you can manage that! I’m adding some jalapenos next time.

  9. Hi – for anyone out there using a convection toaster oven.
    I did 6 at a time, first batch 375 for 14 min (slightly burnt on top, still raw in center)
    Second batch 350 for 14 min then 325 for 3. Perfect.
    Always have to fool around with a little oven – no fault to the “worker bee”!

  10. My wife is allergic to almonds. Is there another flour that can be substituted for the almond flour?

  11. Hello, I have a questions regarding this receipy. What is the reasonable portion for a breakfast? how many pieces per person? thanks!