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
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.