These delicious muffins are like pancakes you can take anywhere! These keto, dairy free treats are also gluten free and come to us from Carolyn Ketchum and her book The Everyday Ketogenic Kitchen. We also had the pleasure of profiling her for our Bob's by the Book interview series!
Download the nutritional information here!
Preheat the oven to 325°F and line a standard 12-well muffin tin with 8 parchment paper or silicone liners.
Place the eggs, almond milk, maple extract and avocado oil in a blender. Blend 10 seconds on high to combine.
Add almond flour, coconut flour, sweetener, baking powder and salt and blend on high the batter is until well combined and smooth. Stir in about ¾ of the cooked bacon.
Divide the batter evenly among the prepared muffin cups. Sprinkle each with a little of the remaining bacon. Bake 22-25 minutes, or until muffins are golden brown and firm to the touch.
Remove and let cool 15 minutes, then transfer to a wire rack to cool completely. Store in the refrigerator.
Note: If you don’t need to be dairy-free, there’s no reason you can’t use melted butter in place of the avocado oil.
