Keto Breakfast Muffins Recipe
Keto Breakfast Muffins are a delicious and convenient low-carb option perfect for busy mornings. Made with a base of almond or coconut flour, eggs, and cheese, these muffins are high in healthy fats and protein while being low in carbohydrates. The recipe is versatile, allowing you to customize with your favorite vegetables, meats, herbs, and spices. Simply mix the ingredients, pour the batter into a muffin tin, and bake until golden brown. These muffins can be stored in the fridge or freezer for a quick and satisfying keto-friendly breakfast anytime.
Equipment
- Mixing bowls One for dry ingredients and another for wet ingredients.
- Whisk or Hand Mixer For mixing the batter.
- Measuring cups and spoons For accurate measurement of ingredients.
- Spatula or spoon: For folding in additional ingredients like vegetables or cheese.
- Muffin tin A standard 12-cup muffin tin.
- Muffin Liners or Non-Stick Spray – To prevent the muffins from sticking to the tin.
- Oven Preheated to the desired temperature for baking the muffins.
- Cooling Rack For cooling the muffins after baking.
Ingredients
- 1 ½ cups Almond Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 large Eggs
- 1 cup Cheddar Cheese
- ¼ cup Butter or Coconut Oil
- ¼ cup Heavy Cream
- ½ cup Chopped Vegetables
- ½ cup Cooked Bacon or Sausage
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a bowl, mix 1 ½ cups almond flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Whisk together 4 eggs, ¼ cup melted butter or coconut oil, and ¼ cup heavy cream. Combine with dry ingredients.
- Fold in 1 cup shredded cheddar, ½ cup chopped vegetables, and ½ cup cooked bacon or sausage. Add optional seasonings.
- Spoon batter into muffin tin and bake for 20-25 minutes until golden and cooked through. Cool before serving.
Notes
- Ingredient Substitutions: Ensure any substitutions maintain the keto guidelines. For example, use unsweetened almond milk instead of regular milk, and choose sugar-free bacon or sausage.
- Measuring Flour: Use a kitchen scale for accuracy when measuring almond flour, as it can vary in density.
- Mix-ins: Customize the muffins with your favorite keto-friendly vegetables and proteins, but be mindful of their moisture content, as too much moisture can affect baking time.
- Baking Time: Keep an eye on the muffins towards the end of the baking time. Ovens vary, and muffins may need slightly more or less time.
- Storage: Store muffins in an airtight container in the refrigerator for up to a week or freeze for longer storage. Reheat in the microwave or oven before serving to restore freshness.
- Cooling: Allow muffins to cool in the tin for a few minutes before transferring them to a cooling rack to prevent them from sticking and to ensure they set properly.