Keto Loaded Breakfast Muffins
How to Make It
Step 1
Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with paper liners. Combine the almond flour, baking powder, and kosher salt in a medium bowl. Stir well to combine.
Step 2
Add in the olive oil, eggs, and the almond milk. Stir well to combine the liquid ingredients with the dry ingredients. Mixing the liquid ingredients is unnecessary before adding them to the dry ingredients. Since this recipe is gluten-free, you cannot overmix the batter.
Step 3
Roughly chop the bacon. Add the crispy bacon, one thinly sliced scallion, and ¼ cup of cheese. Reserve the other scallion and remaining cheese for the topping.
Step 4
Use a cookie scoop to divide the batter into the paper liners evenly. We like to use a cookie scoop because it leaves a rounded top which is helpful for Keto baked goods to mold them into a nice shape before baking.
Step 5
Top the muffins with the remaining sliced scallions and shredded cheese. Bake for 25 minutes or until golden brown and cooked through.
Step 6
Allow the muffins to cool slightly before removing from the muffin pan. To store, place them in an airtight container and keep them in the fridge for up to five days. You can store them in the freezer for up to one month.
Ingredients
- Almond flour – 3 cup
- Baking powder – 1.5 tsp
- Coarse Kosher Salt – 0.13 tsp
- Extra virgin olive oil – 0.33 cup
- Egg – 3 large
- Almond milk – 0.33 cup
- Scallions – 2 small – 3″ long
- Queso Chihuahua (Chihuahua cheese) – 0.5 cup, shredded
- Bacon – 4 slice – 6″ long