Here’s a delicious Keto Bacon and Egg Breakfast Muffins recipe:

Ingredients

  1. Crust:
  2. 1 1/2 cups almond flour
  3. 1/4 cup coconut flour
  4. 1/4 cup granulated sweetener (Swerve, Erythritol)
  5. 1/4 teaspoon salt
  6. 1/2 cup melted coconut oil
  7. Filling:
  8. 6 eggs
  9. 6 slices of cooked bacon, diced
  10. 1 cup shredded cheddar cheese
  11. 1/2 cup chopped fresh parsley
  12. Salt and pepper to taste

Instructions

  1. Preheat oven: 375°F (190°C).
  2. Prepare crust: Mix almond flour, coconut flour, sweetener and salt. Add melted coconut oil; mix until combined.
  3. Press crust: Divide crust mixture among 6 muffin tin cups.
  4. Bake crust: 5-7 minutes or lightly golden.
  5. Prepare filling: Whisk eggs, salt and pepper.
  6. Assemble muffins: Add diced bacon, shredded cheese and chopped parsley to each muffin cup. Pour whisked eggs over filling.
  7. Bake: 15-20 minutes or until eggs set.
  8. Cool: 5 minutes before serving.

Nutrition (approximate per muffin)

  1. Calories: 350
  2. Protein: 20g
  3. Fat: 28g
  4. Carbohydrates: 5g
  5. Net Carbs: 2g

Keto Tips

  1. Choose sugar-free sweeteners.
  2. Limit portion size.
  3. Use high-quality almond flour.
  4. Pair with keto-friendly beverages (coffee, tea).

Variations

  1. Spinach and Feta: Add chopped spinach and crumbled feta cheese.
  2. Mushroom and Chive: Add sautéed mushrooms and chopped chives.
  3. Breakfast Meat Variations: Use sausage, ham or prosciutto instead of bacon.
  4. Vegan Version: Replace eggs with tofu, cheese with vegan alternative and bacon with vegan bacon.