Ingredients:
- 6 large eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled (about 6 slices)
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp baking powder
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh chives (optional for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- Prepare the Batter:
- In a large mixing bowl, whisk the eggs until they are well-beaten.
- Add the almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Stir in the melted butter and heavy cream, mixing until smooth.
- Fold in the shredded cheddar cheese, crumbled bacon, and chives (if using).
- Fill the Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Tips:
- Add some variety: You can add other ingredients like chopped jalapeños, spinach, or even different types of cheese to customize the flavor.
- Make it dairy-free: Substitute the cheese with dairy-free cheese and use coconut oil instead of butter if you want a dairy-free version.
