
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
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

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.
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!