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Author:
Kevin Curry
Low Carb Cheddar Bacon Muffins
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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
Ingredients for 10 muffins
Substitution
Note
- 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
STEPS
Step 1
Set oven to 350F.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Low Carb Cheddar Bacon Muffins
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
Set oven to 350F.
-
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.
-
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.
-
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.
-
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.
-
Bake for 28 to 30 minutes, or until golden brown. Allow the muffins to slightly cool before handling and removing from the muffin tray.
Nutrition per serving
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