Low Carb Muffins Recipe - Bacon and Sour Cream

Low Carb Muffins Recipe – Bacon and Sour Cream

Our Bacon and Sour Cream Low Carb Muffins recipe is quickly and easily reheated in a microwave for a high-fat meal when you’re on the run.

Great as a keto snack between meals.

The Low Carb Bacon and Sour Cream Low Carb Muffins can be kept in the fridge for 5 days. Keep on hand as a craving buster or frozen for those days when you don’t feel like cooking.

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You’ll love the zing of the Red Wine Vinegar!

This recipe makes 6 low carb muffins. 1 muffin is one serve.

Ingredients for Low Carb Muffins

How To Make Low Carb Muffins

  1. Preheat fan forced over to 175C/350F.
  2. Add almond meal, coconut flour, baking powder, salt and pepper in your stand mixer and combine.
  3. Add the eggs, red wine vinegar, sour cream and cheddar and mix until just combined. Set aside.
  4. In a frying pan, saute the bacon over medium heat for 5 minutes. Add the butter and allow to melt.
  5. Add bacon and butter to the other ingredients and mix well.
  6. Spoon mixture equally among 6 holes of a greased muffin pan. This mixture does not rise much, we recommend forming the mixture with peaked centers.
  7. Bake for 15-18 minutes, check that they are cooked through using the skewer method – if the skewer comes out clean they are done.
  8. Enjoy warm with a little extra sour cream or butter.
Low Carb Bacon & Sour Cream Muffins Ketogenic Breakfast Ideas
4.64 from 25 votes
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Low Carb Muffins Recipe - Bacon and Sour Cream  

Our Bacon and Sour Cream Low Carb Muffins are easily reheated for a quick, high fat meal when you're on the run.
Course Breakfast, Snacks
Cuisine Australian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 muffins
Calories 290 kcal
Author Gerri

Ingredients

Instructions

  1. Preheat fan forced over to 175C/350F.
  2. Add almond meal, coconut flour, baking powder, salt and pepper in your stand mixer and combined.
  3. Add the eggs, vinegar, sour cream and cheddar and mix until just combined. Set aside.
    Low Carb Bacon and Sour Cream Muffins Step 3
  4. In a frying pan, saute the bacon over medium heat for 5 minutes. Add the butter and allow to melt.
  5. Add bacon and butter to the other ingredients and mix well.
  6. Spoon mixture equally among 6 holes of a greased muffin pan. This mixture does not rise much, we recommend forming the mixture with peaked centers.
  7. Bake for 15-18 minutes, check that they are cooked through using the skewer method - if the skewer comes out clean they are done.
  8. Enjoy warm with a little extra sour cream or butter.

Nutrition

Nutrition Facts
Low Carb Muffins Recipe - Bacon and Sour Cream  
Amount Per Serving (1 muffin)
Calories 290 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 87mg 29%
Sodium 352mg 15%
Potassium 138mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 10g 20%
Vitamin A 6.1%
Calcium 12.1%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

Try our other low carb muffins recipes

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Keto Chocolate Muffins Recipe

Healthy Chocolate Chip Muffins Recipe – Delicious

Keto Breakfast Muffins Recipe

To make more Bacon and Sour Cream Low Carb Muffins adjust the recipe card above. 

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