These Keto Bacon and Sour Cream Muffins are a savory delight that brings a comforting, biscuit-like texture to your low-carb lifestyle without any of the heavy grains. Each bite offers a perfect balance of smoky, crispy bacon and sharp cheddar cheese, all held together by a rich and tangy sour cream base that ensures the crumb stays incredibly moist and tender. Because this batter is made with a hearty blend of almond and coconut flours, it doesn't rise quite as much as traditional high-carb muffins, so it is helpful to peak the centers of the batter in the tin before popping them into the oven. The result is a golden, dense, and flavorful treat that smells absolutely heavenly while baking and tastes even better when served warm with a generous smear of grass-fed butter.
One of the best things about this recipe is how easily you can customize it to suit your personal preferences or what you have on hand in your kitchen. While the combination of cheddar and bacon is a classic for a reason, you can easily swap the cheddar for smoked gouda or pepper jack if you want a little extra kick or a deeper flavor profile. If you find yourself out of red wine vinegar, apple cider vinegar works just as well to help balance the fats and provide that slight tang. For an extra pop of color and freshness, try folding in some freshly chopped chives or green onions along with the cheese. These muffins are incredibly versatile, serving as a quick grab-and-go breakfast or a satisfying side dish for your favorite keto-friendly soups and stews.
To keep these muffins tasting fresh throughout the week, store any leftovers in an airtight container in the refrigerator for up to five days. If you like to meal prep in bulk, these freeze beautifully; simply wrap them individually in parchment or plastic wrap and store them in a freezer-safe bag for up to three months. When you are ready to enjoy one, you can reheat it in the microwave for about twenty to thirty seconds for a soft texture. For the best experience, however, we recommend using a toaster oven or a conventional oven at 350F for a few minutes until warmed through. This helps the exterior regain its slight crispness and ensures the bacon bits and melted butter inside stay perfectly delicious.
Yields 6 servings of Keto Bacon and Sour Cream Muffins
The Preparation
- 2 large egg
- 1 cup almond flour
- 2 1/2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 teaspoons red wine vinegar
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, shredded
- 4 ounces bacon
- salt and pepper, to taste
- 1 ounce butter
The Execution
1. Preheat oven to 450F.
2. Combine the almond flour, coconut flour, baking powder, salt, and pepper in a large bowl.
3. In a separate bowl whisk together the eggs, red wine vinegar, and sour cream.
4. Mix the wet and dry ingredients together, then fold in the cheddar cheese.
5. In a skillet over medium heat, crisp up the bacon. Melt the butter in the skillet alongside the bacon.
6. Mix the bacon and butter into the biscuit batter.
7. Spoon the mixture into a well greased muffin tin. Create muffins of equal size to equal amount of servings. Peak the centers of the muffins if possible, because this mix does not rise much. Bake for 15-18 minutes. Test with a skewer to ensure they are cooked through.
8. Enjoy for breakfast with some extra butter.
This makes a total of 6 servings of Keto Bacon and Sour Cream Muffins. Each serving comes out to be 320 calories, 28.2g fats, 3.2g net carbs, and 14.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 2 1/2 tablespoon coconut flour | 50 | 2.9 | 8.3 | 5.8 | 2.5 | 2.5 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 2 teaspoon red wine vinegar | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/4 cup cheddar cheese | 124 | 10.2 | 1 | 0 | 1 | 7 |
| 4 ounce bacon | 604 | 52.9 | 0 | 0 | 0 | 30.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 ounce butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| Totals | 1905 | 166.6 | 38.7 | 20.4 | 18.3 | 78.7 |
| Per Serving (/6) | 318 | 27.8 | 6.4 | 3.4 | 3.1 | 13.1 |
Keto Bacon and Sour Cream Muffins
Ingredients
- 2 large egg
- 1 cup almond flour
- 2 ½ tablespoon coconut flour
- 1 teaspoon baking powder
- 2 teaspoon red wine vinegar
- ¼ cup sour cream
- ¼ cup cheddar cheese shredded
- 4 ounce bacon
- salt and pepper to taste
- 1 ounce butter
Instructions
- Preheat oven to 450F.
- Combine the almond flour, coconut flour, baking powder, salt, and pepper in a large bowl.
- In a separate bowl whisk together the eggs, red wine vinegar, and sour cream.
- Mix the wet and dry ingredients together, then fold in the cheddar cheese.
- In a skillet over medium heat, crisp up the bacon. Melt the butter in the skillet alongside the bacon.
- Mix the bacon and butter into the biscuit batter.
- Spoon the mixture into a well greased muffin tin. Create muffins of equal size to equal amount of servings. Peak the centers of the muffins if possible, because this mix does not rise much. Bake for 15-18 minutes. Test with a skewer to ensure they are cooked through.
- Enjoy for breakfast with some extra butter.
