Maple Bacon Muffin (Paleo/Low Carb/Gluten Free)
A low carb offering for our "macro minded" friends. This muffin is sweetened with lucuma (fruit based sweetener popular in S. America) and stevia. These is a blend of almond flour, a touch of cassava flour and pork panko mixed up with lots of other “real food” forward ingredients coming in at around less than 5 total net carbs per muffin if you make 12 smaller muffins or a little over 5 if you only make 10. And that crunchy topping, be sure to save that muffin top for last!!
Ingredients
topping
- 6 Tbsp6 Tbsp6 Tbsp Pork Panko
- .33 cup.33 cup.33 cup Bacon, 3-4 strips, roughly chopped
- 2 tsp2 tsp2 tsp Maple Sugar
- .125 tsp.125 tsp.125 tsp Sea Salt
muffin
- 1.25 cups1.25 cups1.25 cups Almond Flour
- .75 cup.75 cup.75 cup Pork Panko
- 3 Tbsp3 Tbsp3 Tbsp Cassava Flour
- 1 Tbsp1 Tbsp1 Tbsp Lucuma Powder, optional
- .5 tsp.5 tsp.5 tsp Sea Salt
- 1 cup1 cup1 cup Bacon, 9-12 strips, cooked, roughly chopped
- 1 cup1 cup1 cup Almond Milk, or milk of choice, room temperature
- 4 whole4 whole4 whole Eggs, room temperature
- .25 cup.25 cup.25 cup Salted Butter, melted & slightly cooled, can sub ghee
- .75 tsp.75 tsp.75 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Maple Liquid Stevia Extract, maple flavored for optimal maple flavor
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 385° and line muffin tin with parchment liners.
- Prepare topping, by combining all ingredients in a small bowl and set aside.
- In a medium bowl, combine almond flour, pork panko, cassava flour, lucuma powder, baking powder and salt. Whisk to combine well then toss in bacon. Set aside.
- In another medium bowl, add raw milk, eggs, butter, vanilla and stevia. Whisk until eggs are completely incorporated. Pour into dry ingredients and mix together well with a rubber spatula and let batter set for about one minute.
- Fill prepared muffin tins and distribute topping evenly among them. Bake for 18-20 minutes or until the center springs back when gently touched.
- Remove from the oven and let cool for 3 minutes in tin and then remove to a rack to finish cooling.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins FODMAP Free Gluten Free Grain Free Nightshade Free Shellfish FreeThis is our estimate based on online research. | |
Calories: | 81 |
Fat: | 7 g |
Carbohydrates: | 5 g |
Protein: | 1 g |
Cholesterol: | 12 g |
Sodium: | 200 mg |
Fiber: | 1 g |
Sugars: | 1 g |
Calculated for total recipe. |
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