Keto Bacon Avocado Muffins

Ingredients

• Egg

  Whole, fresh eggs

  5 extra large or 280g

• Bacon

  Raw, cured pork

  5 strip or 60g

• Butter

  Unsalted

  2 tbsp or 28g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Organic Finely Ground Flaxseed

  Whole Foods Market

  4 tbsp or 28g

• Psyllium Husk Powder

  Natural Orange Flavor - 365 Everyday Value

  4 tsp or 18g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Colby cheese

  4 ½ oz or 128g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  ½ tbsp or 4g

• Chives

  Freeze-dried

  1 tsp or 0.07g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Unsweetened Coconut Milk

  Silk

  1 ½ cup (8 fl oz) or 360g

• Lemon juice

  Canned or bottled

  1 ½ tbsp or 23g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

Directions

1. 1. In a bowl, mix together eggs, almond flour, flax, psyllium, spices, coconut milk and lemon juice. Leave to sit while you cook the bacon.
2. 2. In a pan over medium-low heat, cook the bacon until crisp. Add the butter to the pan when it’s almost done cooking.
3. 3. Chop the spring onions and grate the cheese. Add the spring onions, cheese, and baking powder. Then, crumble the bacon and add all of the fat to the mixture.
4. 4. Slice an avocado in half, remove the pit, and then cube the avocado while it’s in the shell. Be careful of the sharp knife as you do this. Scoop out the avocado and fold into the mixture gently.
5. 5. Preheat oven to 350F, measure out batter into a cupcake tray that’s been sprayed or greased and bake for about 25 minutes. Makes a total of about 16 muffins.

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