Maple Bacon Pancake Muffins

5 from 1 vote

Everyday Tip from Carolyn: Extracts and other flavorings are really useful in recipes like this. I used to love maple syrup, but let's be honest, it's just sugar in a different form. Using maple extract gives these muffins the maple flavor I love and helps me feel like I am not missing out. Everyday Swap from Carolyn: If you don't need these muffins to be dairy-free, there's no reason you can't use melted butter in place of the avocado oil.

Course Breakfast & Brunch

Cuisine American

Keyword Bacon, cookbook review, keto recipe, Maple, Muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings Muffins

Calories 193kcal

Author Carolyn Ketchum

Ingredients

3 large eggs
½ cup plus 2 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 teaspoons baking powder
¼ teaspoon salt
8 slices bacon chopped and cooked crisp

Instructions

Preheat the oven to 325 degrees and line 8 standard-size muffin cups with parchment paper or silicone lines.
Place the eggs, almond milk, maple extract, and avocado oil in a blender. Blend on high for 10 seconds to combine.
Add the almond flour, coconut flour, sweetener, baking powder, and salt and blend on high until the batter is smooth. Stir in about three-quarters of the cooked bacon.
Divid the batter evenly among the prepared muffin cups, filling about three-quarters full. Sprinkle each muffin with a little of the remaining bacon. Bake for 22 to 25 minutes, until the muffins are golden brown and firm to the touch.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store in the refrigerator for up to a week or in the freezer for up to a month.

Nutrition