Our Keto Bacon and Sour Cream Muffins recipe is quick and easy to make, then reheat for a high-fat meal when you’re on the run. These Keto Muffins are delicious smothered in butter.
Great as a keto snack between meals.
These Low Carb Bacon and Sour Cream Keto Muffins can be kept in the fridge for 5 days, or frozen for up to 3 months. Keep them on hand as a craving buster or frozen for those days when you don’t feel like cooking.
This recipe makes 6 low carb muffins. 1 muffin is one serve and has 3g net carbs.
Keto Sour Cream & Bacon Muffins Ingredients
- 1 cup of Almond Meal
- 2 1/2 tablespoons of Coconut Flour
- 1 teaspoon of Baking Powder
- 2 pinches of Salt
- 2 pinches of White Pepper
- 2 Eggs
- 2 teaspoons of Red Wine Vinegar
- 1/4 cup of Sour Cream
- 1/4 cup of Cheddar Cheese, grated
- 4 ounces of Bacon
- 1 ounce of Butter
How To Make Keto Bacon & Sour Cream Muffins
- Preheat your oven to 175C/350F.
- Add almond meal, coconut flour, baking powder, salt and pepper in your stand mixer and combine.
- Add the eggs, red wine 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.
Keto Bacon & Sour Cream Muffins Recipe - "Low-Carb Savoury" Homemade Snack
Our Bacon and Sour Cream Low Carb Muffins are easily reheated for a quick, high fat meal when you're on the run.
Print Pin RatePrep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 muffins
Calories: 291kcal
Ingredients
- 1 cup almond meal
- 2 1/2 tablespoons coconut flour
- 1 teaspoon Baking Powder
- 2 pinches Salt
- 2 pinches White Pepper
- 2 eggs
- 2 teaspoons Red Wine Vinegar
- 1/4 cup Sour Cream
- 1/4 cup Cheddar Cheese grated
- 4 oz bacon diced
- 1 oz Butter
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: 291kcal | Carbohydrates: 6g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 353mg | Potassium: 139mg | Fiber: 3g | Sugar: 1g | Vitamin A: 304IU | Calcium: 121mg | Iron: 1mg
Try our other low carb muffins recipes
Keto Muffins – Cheddar Cheese & Zucchini
Healthy Chocolate Chip Muffins Recipe – Delicious
To make more Bacon and Sour Cream Low Carb Muffins adjust the recipe card above.
Can you use Almond flour instead of almond meal?
Hi Kay,
You certainly can.
Gerri
Hey Gerri,
It looks yummy and delicious. Hope my kids will love to have it on their breakfast.
Hi Ellen,
Thank you for your kind words. I hope your kids love them!
Gerri
These are great, I substituted the sour cream for Greek yogurt and I added a teaspoon of minced garlic
Hi Don,
What a great idea to add garlic. Thank you for your kind words!
How many muffins are in one serving? Just one?
Hi Suzanne,
1 muffin is 1 serve.
Would any of these keto recipes workn in a gas oven?
Hi Aubrey
The recipes can be made in any type of oven, as long as you can control the temperature
Made these last night! OMG soooooo good. There is NO difference in taste or texture in my opinion to the most fluffy, tasty biscuit muffin I’ve ever had. This will be in my permanent rotation keto or not.
These were pretty good. Better the next day, reheated. I substituted 1T of coconut flour for 1T of psyllium powder hoping for more of a bread texture. I struggle with almond flour texture, but this was ok. Not quite a traditional muffin texture, but passable. This will be added into my rotation. The fact that this works as a fat bomb is amazing. Thank you for creating this recipe.
Thank you for your kind words, Heather!
I do not have red wine vinegar can I substitute?
Hi Kimberly,
The vinegar adds a really nice flavor to the muffins. You could try white wine vinegar or apple cider vinegar, but they just won’t be the same.
I can hardly wait to try this recipe. If you go meatless, add in raw finely diced sweet onion in your recipe, it will taste like a Southern “hush puppy”.
Thank you very much!
Sounds delicious Laura!