These muffins are made from almond flour, four eggs, cream cheese, shredded cheddar and crumbled bacon, with garlic powder, onion powder and paprika for seasoning. The batter is mixed in two bowls and baked in a standard muffin tin. The recipe makes 12 muffins, takes 35 minutes in total, and the card lists 2 grams of carbohydrates per muffin.
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They are savory rather than sweet, so they suit breakfast, a snack or a side next to a salad.
What Goes in the Batter
The card has the full amounts. Here is what each ingredient does.
- Almond flour (2 cups): the base, with a light texture.
- Shredded cheddar (1 cup): adds richness and flavor that goes with the bacon.
- Cooked, crumbled bacon (1/2 cup, about 6 slices): the savory crunch. A food processor crumbles it quickly and evenly.
- Eggs (4 large), unsweetened almond milk (1/4 cup) and softened cream cheese (1/4 cup): the wet mixture, which binds the batter and keeps it moist.
- Baking powder (1 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon) and paprika (1/4 teaspoon): the lift and the seasoning.
Mixing and Baking
Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners or grease it with cooking spray. Whisk the almond flour, baking powder and seasonings in a large bowl. In a second bowl, whisk the eggs, almond milk and cream cheese until smooth.
Pour the wet mixture into the dry and stir until just combined. Overmixing makes dense muffins. Fold in the cheddar and bacon until evenly distributed.
Fill each cup about 3/4 full and bake for 20 to 25 minutes, until golden brown and a toothpick in the center comes out clean. Cool in the pan for 5 minutes, then move the muffins to a wire rack.
Leave the eggs and cream cheese out for about 30 minutes beforehand. They mix more easily at room temperature, which gives a smoother batter and fluffier muffins.
Variations
- Jalapeño cheddar: add finely chopped jalapeños to the batter along with extra shredded cheddar.
- Cheese: pepper jack for heat, or mozzarella for a milder flavor.
- Herbs: a teaspoon of rosemary or thyme, fresh or dried. Chopped green onions also work.
- Sweet: a keto-friendly sweetener such as erythritol or stevia, with fresh or frozen blueberries or raspberries.
What to Serve With Them
A side salad of mixed greens, cherry tomatoes and cucumber with an olive oil and vinegar dressing balances the richness of the muffins. Sliced avocado or guacamole is another good side. To drink, try herbal tea, or a smoothie made with unsweetened almond milk, spinach and protein powder.
Storage and Substitutions
- Room temperature: keep the muffins in an airtight container for up to three days.
- Refrigerator: in an airtight container they last about 3 to 4 days.
- Freezer: cool them completely, then store in an airtight container or freezer bag for up to three months. Reheat in the microwave for about 30 seconds.
- Coconut flour: it absorbs more moisture. Use 1/4 cup for every cup of almond flour and increase the liquid slightly.
- Dairy-free: use dairy-free cream cheese and cheese, and swap unsweetened coconut milk for the almond milk.
Nutrition per Muffin
Each muffin has approximately 180 calories, 15 grams of fat (5 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 7 grams of protein and 300 milligrams of sodium. These are estimates.
FAQ
Can I freeze these muffins?
Yes. Let them cool completely, then freeze them in an airtight container or freezer bag for up to three months. Reheat in the microwave for about 30 seconds.
How long do they last in the refrigerator?
About 3 to 4 days in an airtight container.
What can you substitute for almond flour?
Coconut flour, at 1/4 cup for every cup of almond flour, with a little more liquid.
Are there dairy-free options?
Yes. Use dairy-free cream cheese and cheese, and unsweetened coconut milk in place of the almond milk. Check that every ingredient is labeled dairy-free.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Cheesy Bacon Muffins: A Flavorful Delight to Try!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, salt, black pepper, and paprika. Mix well.
In another bowl, whisk together the eggs, almond milk, and softened cream cheese until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese and crumbled bacon until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, mix in some chopped green onions or jalapeños before baking.
Substitute the cheddar cheese with your favorite cheese, such as pepper jack or mozzarella, for a different taste.
Nutrition
| Serving Size | 1 muffin |
|---|---|
| Calories | 180 calories |
| Sugar Content | 1g |
| Sodium Content | 300mg |
| Fat Content | 15g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 7g |
| Cholesterol Content | 100mg |