It's a recipe so tasty you'll never miss what's not in it--carbs! Carolyn Ketchum, author of the new cookbook The Everyday Ketogenic Kitchen and "All Day I Dream About Food" blogger, joined us to share her recipe for Maple Bacon Pancake Muffins!
For more great recipes, check out Carolyn's blog.
Maple Bacon Pancake Muffins
- Yield: 8 muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Dairy-Free, Family Friendly, Easy
Portable pancakes! These muffins combine the beloved flavors of maple and bacon in a grab and go breakfast treat.
- 3 large eggs
- 6 tablespoons unsweetened almond milk
- 1 ½ teaspoons maple extract
- 3 tablespoons avocado oil
- 1 cup (100g) blanched almond flour
- ¼ cup (27g) coconut flour
- ¼ cup granulated erythritol sweetener
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 slices bacon, chopped and cooked crisp
- Preheat the oven to 325°F and line a standard 12-well muffin tin with 8 parchment paper or silicone liners.
- Place the eggs, almond milk, maple extract, and avocado oil in a blender. Blend 10 seconds on high to combine.
- Add almond flour, coconut flour, sweetener, baking powder, and salt and blend on high the batter is until well combined and smooth. Stir in about ¾ of the cooked bacon.
- Divide the batter evenly among the prepared muffin cups. Sprinkle each with a little of the remaining bacon. Bake 22 to 25 minutes, or until muffins are golden brown and firm to the touch.
- Remove and let cool 15 minutes, then transfer to a wire rack to cool completely. Store in the refrigerator.
It’s recipes like this in which extracts and flavorings really become useful. I used to love maple syrup but let’s be honest, it’s just sugar in a different form. Using maple extract helps me feel like I am not missing out.
If you don’t need to be dairy-free, there’s no reason you can’t use melted butter in place of the avocado oil.
- Calories: 193
- Fat: 17.58g
- Protein: 8.8g
- Carbs: 5.53g
- Fiber: 2.8g
- Erythritol: 9.3g