Low Carb Cheddar Bacon Muffins

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 189
Protein 12g
Fat 13g
Carbs 8g
Total Time 35 minutes

All that’s missing is a piping bowl of chili or soup to go with these low carb cheddar bacon muffins.  The star of these muffins is cauliflower.

It keeps them moist while baking and makes them more filling and abundant while keeping the recipe significantly low in carbs.  These muffins are easy to customize with your favorite fresh or dried herbs as well.  Consider adding Italian seasoning, or sage and thyme, or even fresh dill to completely change the flavor profile.



Low Carb Cheddar Bacon Muffins


Low Carb Cheddar Bacon Muffins

Ingredients for 10 muffins

  • 3 slices bacon
  • 4 cups (or 1 head) cauliflower florets
  • 1 teaspoon baking powder
  • 1 cup almond flour
  • 3 eggs, lightly beaten
  • 1 jalapeño, diced with some or all seeds removed (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chives, diced (OR diced green onion)
  • 1 1/2 cup shredded cheddar cheese
  1. Set oven to 350F.
  2. In a skillet, cook up some bacon until it’s crispy. Set the slices aside on a paper towel to cool and get crispy, then chop it into pieces.
  3. Chop the stem off the head of cauliflower and break off the florets. Add the florets to a high powered food processor. Blend until the cauliflower turns into “rice.”  Once you reach that consistency, sprinkle in the baking powder and blend again to mix.
  4. Add the cauliflower to a large mixing bowl followed by the rest of the ingredients and the bacon. Mix and fold the ingredients together until well mixed.
  5. Spray a regular-sized muffin pan with olive oil (or avocado oil), then evenly divide the batter among the muffin cups.  If desired, sprinkle a little cheese on top, then add a jalapeño slice on top for garnish.
  6. Bake for 28 to 30 minutes, or until golden brown.  Allow the muffins to slightly cool before handling and removing from the muffin tray.

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