KRAZY KETO MUFFINS
So! I’d love to lay claim to everything about the recipe I’m going to share with my Keto Krazy friends and followers but being the honest person I am, I can’t do that. However, I will lay claim to the VARIATIONS I created on this fabulous recipe which I adapted from this Paleo Bacon Lemon Thyme Breakfast Muffins Recipe by Louise Hendon
Now, when you have time, do slip over to that link I just gave you: you’ll see gorgeous, full-colour photos of Louise’s muffins along with large step-by-step pictures of what to look for as you prepare, mix and bake. Those were the first keto muffins I tried…I was still really craving something “bready” at that time. And I must say they turned out exactly like the photos so I was pretty happy with the recipe and with myself.
Of course, with my now renewed interest and success with baking, I was keen to see what variations I could come up with. I was a bit scared at first, but with each subsequent attempt, all of which turned out better than the one before, I now have full confidence in using all my variations and those I’ve yet to think of by adapting Louise’s recipe. So, just for the sake of speed right now, here’s Louise’s basic recipe again (which makes 12 muffins):
- 3 cups almond flour
- 1 cup bacon bits
- ½ cup ghee, melted
- 4 eggs
- 2 teaspoons lemon thyme
- 1 teaspoon baking soda
- ½ teaspoon salt (optional)
- EQUIPMENT – muffin pan and muffin liners
- Preheat oven to 350F.
- Melt the ghee in a mixing bowl.
- Add in the almond flour and baking soda.
- Add in the eggs.
- Add in the lemon thyme (use other herbs if you prefer) and the salt.
- Mix everything together well.
- Lastly, add in the bacon bits.
- Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around ¾ full).
- Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
Calories: 300 Fat: 28 g Carbohydrates: 7 g Sugar: 1 g Fiber: 3 g Protein: 11 g
MY FAVOURITE Sweet VARIATION: PHILLY CREAM CHEESE, COCONUT & CRANBERRY KETO MUFFINS:
Follow the above recipe, omitting bacon bits and lemon thyme BUT,
- to the dry ingredient mix (almond flour, baking soda, toss in a generous handful of unsweetened shredded coconut and a couple of tablespoons of erythritol (or more if you need it sweeter…remember, coconut IS sweet). Add a teaspoon of Cream of Tartar (for added lightness)
- Soften a full package of Philadelphia Cream Cheese, and beat it, along with the ghee, into the dry mix. Beat well.
- Now add the eggs, one at a time, beating well after each addition.
- Add a teaspoon of vanilla or lemon extract and even a drop or two of ginger essence if you have some (optional)
- Throw in a handful or more of dried cranberries. Mix everything again, and bake 25-30 minutes or until toothpick comes out clean as stated in main recipe.
MY FAVOURITE Savoury VARIATION:
Simply follow my sweet recipe above ie.. adding cream cheese and cream of tartar, but none of the sweet ingredients (coconut, erythritol). To the bacon bits in the original recipe, add some chopped olives, chopped pickled or fresh garlic or even some lightly browned chopped onions. Whatever your savoury tastebuds enjoy will work. As for extracts, follow your baking know-how. I suspect you know much more about baking than I do since I stopped baking anything years ago and have only just resumed after discovering the keto way of eating for good health!
Uh, by the way, please don’t ask me for the actual calories, fat, carb, sugar, fiber and protein on my variations! I don’t have a clue. All I know is my variations turned out and taste fantastic! Guess you’ll have to use Louise’s Nutrition Information above and some of your own common sense ie. if you’ve added cheese and coconut, the calories, and fat will be a bit higher, maybe even the protein, and definitely the sugar…but not all that much. Enjoy!
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