Low Carb / Keto Muffins
Ingredients
muffin:
- 1¼ cup almond flour (8g)
- ¾ cup Bacon’s Heir Pork Panko
- 3 tablespoons Otto’s Cassava flour (19g)
- 1 tablespoon lucuma (a natural sweetener) optional (6g)
- 1 teaspoon baking powder
- ½ teaspoon Redmond Real Salt
- 1 cup cooked bacon, roughly chopped
- 1 cup raw milk, room temperature (12g)
- 4 large eggs, room temperature
- ¼ cup butter, melted and slightly cooled
- ¾ teaspoon vanilla
- 1 teaspoon NOW Better Stevia, maple flavor
topping:
- 6 tablespoons Bacon’s Heir Pork Panko
- 4 strips of cooked bacon, roughly chopped
- 2 teaspoons maple sugar (6g)
- pinch of Redmond Real Salt
Recipe courtesy of our friend: @backporchpaleo
Directions
Step 1
Preheat oven to 385° and line 10-12 wells of a muffin tin with parchment liners.
Step 2
Prepare topping, by combining all ingredients in a small bowl and set aside.
Step 3
In a medium bowl, combine almond flour, pork panko, cassava flour, lucuma powder, baking powder and salt. Whisk to combine well then toss in bacon. Set aside.
Step 4
In another medium bowl, add raw milk, eggs, butter, vanilla and stevia. Whisk until eggs are completely incorporated. Pour into dry ingredients and mix together well with a rubber spatula and let batter set for about one minute.
Step 5
Fill prepared muffin tins and distribute topping evenly among them. Bake for 18-20 minutes or until center springs back when gently touched.
Step 6
Remove from oven and let cool for 3 minutes in tin and then remove to a rack to finish cooling.
*approximately 52 TNC for entire recipe ~ 10 muffins = 5.2 TNC/each - 12 muffins = 4.33 TNC/each