Paleo Cheese & Bacon Muffins – a delicious recipe with Flour, u00bc, Baking Powder, u00bc, Butter, Egg Whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 F.
2
Start by mixing the dry ingredients (almond flour through salt) together in a bowl. Cube the butter and add it to the dry ingredients. Using a pastry cutter (or your fingers), work the butter into the flour until the flour resembles breadcrumbs.
3
In another bowl, beat the egg whites until they form soft peaks. Add the egg whites to the flour mixture and fold them in carefully but not completely. Next, add the chopped bacon and shredded cheese to the flour mixture and fold in until completely combined. The egg whites will decrease but the batter will still be aerated.
4
Using a 1/4 measuring cup, drop balls of the mixture onto a parchment lined baking tray leaving an inch or so between each. Bake for 15-18 minutes or until done. Muffins will flatten a little during baking. Serve warm for breakfast.
1108
kcal
Calories
91
g
Fat
19
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cups Almond Flour, 1/4 cups Coconut Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, and more.
Yes, Paleo Cheese & Bacon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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