BACON MUFFINS NUT FREE
12th June 2020
FAT: 47.73g PROTEIN: 12.47g CHO: 2.45g Kcals 489
Ingredients
- 10g Bacon rashers, streaky, grilled
- 27g Butter
- 6g Cheese Mature Cheddar
- 24g Eggs, whole, raw
- 14g Golden Omega Milled Flaxseed(Virginia Harvest)
- 5g Spring onions, bulbs and tops, raw
- 10g Ultra Fine Fiberflour from Lonjevity Foods
- 25g Cream, fresh, double
Instructions
- Nut Free recipe
- You will also need 1/4 teasp of Barkat Baking Powder
- Reserve 11g of butter for serving
- Chop the bacon into fairly small pieces.
- Soften the butter. Grate the cheese. Finely chop onion
- Mix the FibreFlour, Flax & Barkat together
- Mix in the butter, cheese, onion & bacon
- Combine with the beaten egg & cream.
- You can add a pinch of dried herbs or a little pepper
- Put in a muffin mould & leave it to stand for 10 mins while you pre-heat the oven
- Cook @ 170c/ Fan 150c/ gas 5 for approx 20 mins till risen & brown
- The muffin is very low carb so this will allow the addition of vegetables or salad to complete the meal if required.
- They batch up well and freeze. But when you batch upkeep the bacon to one side and add when you have weighed out the mixture for each muffin. This ensures you get the correct amount in each one.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.