Ingredients
Scale
- 2 large egg
- 1 cup almond flour
- 2 ½ tablespoon coconut flour
- 1 teaspoon baking powder
- 2 teaspoon red wine vinegar
- ¼ cup sour cream
- ¼ cup cheddar cheese shredded
- 4 ounce bacon
- salt and pepper to taste
- 1 ounce butter
Instructions
- Preheat your oven to 450°F.
- In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and pepper.
- In another bowl, whisk together the eggs, red wine vinegar, and sour cream until well combined.
- Mix the wet ingredients into the dry ingredients, then gently fold in the shredded cheddar cheese.
- Heat a skillet over medium heat and cook the bacon until crispy. Melt the butter in the skillet with the bacon until combined.
- Add the bacon and melted butter to the muffin batter and mix well.
- Spoon the muffin mixture into a greased muffin tin, trying to create equal-sized muffins. Make sure the centers are peaked since the batter does not rise much.
- Bake the muffins for 15-18 minutes or until a skewer inserted comes out clean. Enjoy warm with a pat of extra butter.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These muffins are best enjoyed fresh from the oven with a bit of butter.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Consider adding herbs for extra flavor or swapping cheese types as desired.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 1g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg