Bacon and eggs are excellent keto breakfast options but it is really easy to get sick of them pretty quickly. They can also require you to need some time in the morning to prepare them and also eat them.
These keto breakfast muffins are excellent to have when you feel like something different. It’s a great idea to cook up a batch of these on the weekend. You will then have them ready to grab and go on a weekday morning.
Keto Breakfast Muffins
They are really easy to consume on your commute to work or have quickly whilst you are getting ready for work in the morning. Dan likes to grab one after the gym in the morning and eat it whilst she is driving to work.
Erika enjoys one with her morning coffee. As she works from home, she likes to warm one in the mircowave and sit on the front porch on her morning tea break.
Ketofest 2018 – Our Breakfast Muffins Shine
In July 2018, we went to ketofest 2018 in new London Connecticut. We were lucky enough to be part of the cooking demonstrations on social Saturday. We chose to showcase these muffins and our keto cheesecake muffins.
We expected the sweet muffins to be a big hit, as they are an extremely popular recipe on our blog. Everyone we spoke to LOVED these breakfast muffins. They were by far the favourite of the two muffins.
Check out some of our other delicious keto breakfast recipes
Ingredients
- 200 grams bacon, chopped 7 Ounces
- 1 onion, chopped
- 1 tsp thyme, chopped fresh or dried
- 1 cup almond flour
- 1 tsp baking powder
- salt and pepper
- 0.5 cup sour cream
- 2 eggs large
- 1 cup cheese, grated
Instructions
- Pre heat oven to 160 degrees Celsius or 320 degrees Fahrenheit. Prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
- Fry the chopped bacon in a frying pan/skillet over a high heat until browned and then reduce heat to medium and add the onion and thyme. Cook the onions slowly, stirring occasionally until onions have caramelised. Set aside to cool
- Stir the eggs and sour cream together in a small jug/bowl until combined
- In a bowl combine almond flour, baking powder, cheese and salt & pepper. Stir to combine
- Add the wet ingredients to the dry mixture and stir until all combined.
- Finally add in the bacon and onion mixture, including all the bacon grease. Stir to combine
- Divide mixture between your 6 muffin moulds
- Bake in the oven for 20-25 minutes or until they are golden brown and cooked through
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
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My families favourite!
They are delicious
We LOVE THESE. Family of 6 with kids ages 4 through 17. Sometimes I’ll switch out the bacon with sausage or even combine the two. Due to expense, though, I usually use roughly half the meat it calls for. These keep beautifully (when there are any left) and make a great grab-and- go breakfast or snack.
Sometimes, I’ll add a touch of ACV and 2-4 T of Psyllium Husk Flakes, and a bit of water. Still trying to figure this Keto baking thing out, but the psyllium husk gives things a more bready texture and even acts as gluten in some recipes. Since I added the psyllium husk from the very first time I made this recipe, I’m not sure what it would be like without it.
love it. It’s great when you find the mix that works for you.
These are absolutely the bomb! These muffins are so good, freeze nicely. I take one out of the freezer the night before and defrost in the fridge, by the time I’m running out of the house, I grab and go. I substitute Fage Greek yogurt, 5% for the sour cream. They are moist and filling, and taste really good.
Awesome! Thanks so much Eleni
Hi Girls! Yet to try – but can you make this recipe as a slice instead of muffins?
I haven’t tried that, but I think it would work
The recipe says to include all the bacon grease, but often I make big batches of bacon in the oven and don’t save the grease …. would you estimate it would be about a tablespoon of grease added with the bacon?
A teaspoon would probably be enough.
I don’t know what it is about this simple recipe…..I wanted to eat them all in one day……I used 8oz. Of breakfast sausage. I have one when I break my feast away work with bulletproof coffee and sausage serving. I will definitely be trying more of your recipes.
So glad you enjoy these. They really are delicious. I love the idea of some breakfast sausage in there. Great tip.
Thank you! I just made these and they are amazing! Hubby has requested these for his birthday breakfast next week so they are a winner…in fact, he stole one out of the pan fresh from the oven and couldn’t even wait for it to cool down!
We made these today and we had forgotten just how good they are. Glad you both enjoy them
I made these and they are easy to make and taste brilliant. Very handy to bring to work for breakfast. I advise greasing the tin, cases as recommended in the recipe. I used paper muffin cases which I did not grease and they stuck.
Glad you enjoy them. We love using silicone muffin moulds now as they come right out.
Hi, can I use coconut flour instead of almond? Also for how long I can keep muffins in a fridge?
Coconut flour is a lot more absorbent than almond flour so they are not a 1;1 replacement. You can do it, but I wouldn’t know what the conversions would be. You could always give it a try. In the fridge, they would keep for about a week. We usually freeze them and just get one out when we need them.
I used plain Greek yoghurt instead of sour cream and it worked fine. I also added grated zucchini for extra veggies. Thanks for the recipe, I picked yours because your photos were the best and the yield is reasonable for one person.
Sounds great.
Can you suggest a pork alternative please
You could try beef bacon or turkey bacon
I don’t like sour cream. Can I substitute cream cheese or thing else for the liquid or even maybe an extra egg ?
I would think that cream cheese might not be wet enough. An egg might work, but we haven’t tried it. You could try an egg and some cream to make that half a cup to replace the half a cup of sour cream. We have only ever made it with the sour cream, so if you try one of these options and it works, let us know in the comments.
Try using plain or Greek yoghurt instead
Love these muffins. Easy to make. My husband doesn’t do Keto he wants to eat them, they smell sooo good reheating,
They definitely seem to approved by a few non keto husbands. They must be good.
It is so good.. we even use sausage. it is so good to pot in heat u p and go. Evan our grandbaby loves it. You can always add more cheese or onions.
Hi Angie, We love that even the grandkids love them. The sausage would work perfectly.
Made these for the first time they are delicious!
Is it one muffin per serving, or two?
Glad you liked them. I guess it depends on how many muffins you made. We used a large muffin tin. So got 6. if you got 6 muffins, 1 muffin is a serve. If you got 12 then 2 muffins is a serve. Hope this helps.
These are so good!
My husband & I make a double batch Sunday evenings so they are ready to reheat on busy weekday mornings.
So glad you enjoy them. They are so easy to cook up a batch like that and then you are right for the week. Thanks So much for your feedback.
The breakfast muffins are delicious and my daughter loves them too. Grab and eat them on the way to work!
Thanks Elaine. Glad you both liked them.