Keto Bacon & Sour Cream Muffins Recipe – “Low-Carb Savoury” Homemade Snack

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Keto Bacon Sour Cream Muffins in a basket
Keto Bacon Sour Cream Muffins

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.

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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

How To Make Keto Bacon & Sour Cream Muffins

How To Make Keto Bacon & Sour Cream Muffins
How To Make Keto Bacon & Sour Cream Muffins
  1. Preheat your oven 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.
Keto Bacon Sour Cream Muffins in a basket

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.
5 from 41 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: 291kcal
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: 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
Keto Bacon Sour Cream Muffins in a basket
Low Carb Bacon Sour Cream Muffins. These delicious breakfast muffins are a healthy gluten-free breakfast or snack! They are loaded with bacon, cheddar cheese and sour cream – just delicious. Bake up a batch, freeze them and reheat when you’re in a hurry.

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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17 thoughts on “Keto Bacon & Sour Cream Muffins Recipe – “Low-Carb Savoury” Homemade Snack”

  1. 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.

    Reply
  2. 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.

    Reply
  3. 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!

    Reply

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