Low Carb Muffins Recipe – Bacon and Sour Cream

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.

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

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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 Muffins Recipe - Bacon and Sour Cream

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.
4.85 from 33 votes
Print Pin Rate
Course: Breakfast, Snacks
Cuisine: Australian
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 muffins
Calories: 290kcal
Author: Gerri

Ingredients

Instructions

  • Preheat fan forced over to 175C/350F.
  • Add almond meal, coconut flour, baking powder, salt and pepper in your stand mixer and combined.
  • Add the eggs, vinegar, sour cream and cheddar and mix until just combined. Set aside.
  • In a frying pan, saute the bacon over medium heat for 5 minutes. Add the butter and allow to melt.
  • Add bacon and butter to the other ingredients and mix well.
  • 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.
  • Bake for 15-18 minutes, check that they are cooked through using the skewer method - if the skewer comes out clean they are done.
  • Enjoy warm with a little extra sour cream or butter.

Notes

Nutrition

Serving: 1muffin | Calories: 290kcal | Carbohydrates: 5g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 352mg | Potassium: 138mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6.1% | Calcium: 12.1% | Iron: 6.9%

Try our other low carb muffins recipes

Keto Muffins – Cheddar Cheese & Zucchini

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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