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Low Carb / Keto Muffins



  • 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


  • 6 tablespoons Bacon’s Heir Pork Panko
  • 4 strips of cooked bacon, roughly chopped
  • 2 teaspoons maple sugar (6g)
  • pinch of Redmond Real Salt
Low Carb / Keto Muffins

Recipe courtesy of our friend: @backporchpaleo

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