NUT FREE BACON MUFFINS
Category
Classical & MKD Recipes
Fat: 48.75g Protein: 16.23g CHO: 0.56g Kcal: 506 MKD 0.56g CHO TOTAL
Notes
Mo’s tip: This muffin is very low carb, making them useful to serve with vegetables or salad for a main meal.
This will batch up well and freeze, but when you batch up, keep 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
Ingredients
- 20g Streaky bacon rashers - grilled
- 27g Butter
- 10g Mature cheddar cheese
- 44g Eggs
- 15g Golden omega milled flaxseed – VIRGINIA HARVEST
- 7g Oat fibre – CARBOPHOBIA from Amazon
- 15g Double cream
- You will also need 2g low carb gluten free baking powder.
Instructions
- Pre heat oven to 170c / fan 150c / gas 5.
- Reserve 9g of the butter for serving.
- Chop the grilled bacon into fairly small pieces, grate the cheese then weigh it.
- Mix the oat fibre, flaxseed and baking powder together.
- Soften the 18g of butter then add the flax mixture with the cheese and bacon.
- Combine with the beaten egg and cream, you can add a pinch of dried herbs or a little salt and pepper.
- Put in a muffin mould and leave to stand for 10 minutes.
- Cook for approximately 20 minutes until risen and brown.
- Serve with the reserved butter.
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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.