Maple syrup and bacon are a match made in heaven, but the combo doesn’t usually conjure up the notion of muffins. Well, I say it should! Except we make ours low carb. These maple-bacon pancake muffins combine all the best things about pancakes and muffins, plus the bacon and loads of maple flavor take them over the top.
1 muffin (~3 ounces)
30 g fat
11 g total carbs
4 g net carbs
12 g protein
MAKES 10 MUFFINS
2½ cups (10 ounces) blanched almond flour
½ cup erythritol
½ tablespoon baking powder
¼ teaspoon sea salt 5 tablespoons + 1 teaspoon (⅔ stick) butter, melted
½ cup heavy cream
3 large eggs
½ teaspoon real maple extract
¾ cup cooked bacon bits
1 tablespoon butter, melted
⅛ teaspoon real maple extract
⅓ cup (1.3 ounces) blanched almond flour
2 tablespoons erythritol Pinch of sea salt
HOW TO MAKE:
- Preheat the oven to 350°F. Line 10 cups of a muffin tin with silicone or parchment paper muffin liners.
- Make the muffins: In a large bowl, stir together the almond flour, erythritol, baking powder, and sea salt.
- Mix in the melted butter, cream, eggs, and maple extract. Stir in the bacon bits.
- Distribute the batter evenly among the muffin cups.
- Make the crumble topping: In a small bowl, stir together the melted butter and maple extract. Add the almond flour, erythritol, and sea salt. Stir until uniform and crumbly. Sprinkle the crumble topping evenly over the muffins.
- Bake for 25 to 30 minutes, until the tops of the muffins are golden and an inserted toothpick comes out clean.
TIPS & VARIATIONS
• Make sure to use blanched, finely ground almond flour for the best texture.
• You can stretch the number of servings to 12 muffins if you want to reduce carbs and calories per muffins