Here’s a delicious Keto Bacon and Egg Breakfast Muffins recipe:
Ingredients
1. Crust:
1. 1 1/2 cups almond flour
2. 1/4 cup coconut flour
3. 1/4 cup granulated sweetener (Swerve, Erythritol)
4. 1/4 teaspoon salt
5. 1/2 cup melted coconut oil
2. Filling:
1. 6 eggs
2. 6 slices of cooked bacon, diced
3. 1 cup shredded cheddar cheese
4. 1/2 cup chopped fresh parsley
5. Salt and pepper to taste
Instructions
1. Preheat oven: 375°F (190°C).
2. Prepare crust: Mix almond flour, coconut flour, sweetener and salt. Add melted coconut oil; mix until combined.
3. Press crust: Divide crust mixture among 6 muffin tin cups.
4. Bake crust: 5-7 minutes or lightly golden.
5. Prepare filling: Whisk eggs, salt and pepper.
6. Assemble muffins: Add diced bacon, shredded cheese and chopped parsley to each muffin cup. Pour whisked eggs over filling.
7. Bake: 15-20 minutes or until eggs set.
8. Cool: 5 minutes before serving.
Nutrition (approximate per muffin)
1. Calories: 350
2. Protein: 20g
3. Fat: 28g
4. Carbohydrates: 5g
5. Net Carbs: 2g
Keto Tips
1. Choose sugar-free sweeteners.
2. Limit portion size.
3. Use high-quality almond flour.
4. Pair with keto-friendly beverages (coffee, tea).
Variations
1. Spinach and Feta: Add chopped spinach and crumbled feta cheese.
2. Mushroom and Chive: Add sautéed mushrooms and chopped chives.
3. Breakfast Meat Variations: Use sausage, ham or prosciutto instead of bacon.
4. Vegan Version: Replace eggs with tofu, cheese with vegan alternative and bacon with vegan bacon.
