My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!

These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!

What You’ll Need

As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.

• Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
• Butter: I recommend using unsalted to control the amount of salt in the final product.
• Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
• Sweetener: Granulated monkfruit sweetener.
• Egg: you will need one size large egg.
• Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.

How to Make Pumpkin Cookies

In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.

• Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
• Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
• Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
• Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
• Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.

Storage

Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.

To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.

Tips and Tricks

• Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
• Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
• I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else. 
• You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven. 

Recipe FAQ

Other Pumpkin Recipes

• Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!  
• Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
• How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
• Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
• Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!  

Yield: 24

Sugar-Free Pumpkin Cookies

Print

These Sugar-Free Pumpkin Cookies are soft, chewy and absolutely delicious!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated monkfruit sweetener
• 1 large egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
3. Mix in the egg, pumpkin, and vanilla extract.
   With the mixer set on low speed, slowly add the flour mixture and mix until combined.
4. Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
5. When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
6. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
7. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

24

Serving Size:

Nutrition calculated per cookie
Amount Per Serving: Calories: 96Total Fat: 5.8gCholesterol: 17.9mgSodium: 79mgCarbohydrates: 2.7gNet Carbohydrates: 2gFiber: 0.7gSugar: 0.7gProtein: 1.8g

The post Sugar-Free Pumpkin Cookies appeared first on The Best Keto Recipes.

Keto Blueberry Cheesecake Bars

These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!

These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.

Ingredients for Blueberry Cheesecake

Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.

• Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
• Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
• Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
• Egg: Size large, beaten. This helps keep the entire crust together.

• Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
• Eggs: These work as a binder and add moisture for a decadent, rich cake.
• Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
• Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.

How to make Blueberry Cheesecake

These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.

Prepare oven and pan

First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.

Make the crust

Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.

Make the Cheesecake Filling

In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.

Make Blueberry Sauce

In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.

Blend the Blueberry Sauce

This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.

Swirl

Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.

Bake

Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.

Store

These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.

Freeze

You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

• Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
• Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
• Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
• Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
• 20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!

FAQs about Keto Blueberry Cheesecake Bars

Yield: 12 slices

Blueberry Cheesecake

Print

These easy Blueberry Cheesecake Bars are the perfect keto dessert!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Crust

• 8 tablespoons butter, melted
• 3/4 cup coconut flour
• 2 tablespoons confectioners monk fruit sweetener
• 1 large egg, beaten

Cheesecake Filling

• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup sour cream
• 1 large egg, room temperature
• 3/4 cup confectioners monkfruit sweetener
• 2 teaspoons vanilla extract

Blueberry Sauce

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners monk fruit sweetener

Instructions

1. To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.
2. OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.
3. Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, and lightly spray with oil.
4. In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.
5. In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.
6. Pour the cheesecake batter into the prepared pan.
7. Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.
8. Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
9. Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.

Notes

It is very important to reserve part of the blueberry sauce. If you add all of the sauce to the cheesecake it will be too much liquid and the cheesecake will never set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Nutrition Information:

Yield:

12

Serving Size:

1 slice + 2 tablespoons blueberry sauce
Amount Per Serving: Calories: 258Total Fat: 23.6gCholesterol: 94.6mgSodium: 169mgCarbohydrates: 5.8gNet Carbohydrates: 4.1gFiber: 1.7gSugar: 2.7gProtein: 5.4g

The post Blueberry Cheesecake (keto, low carb) appeared first on The Best Keto Recipes.

Easy Blueberry Muffins

Ingredients for Keto Blueberry Muffins

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling.

• Butter: This should be slightly softened but still good and cold
• Brown sugar monk fruit sweetener – This adds a depth of flavor without calories or net carbs.
• Coconut Flour: I would not recommend any flour substitutions. If you prefer a recipe with only almond flour, try this Chocolate Muffin recipe. Here’s a great writeup about coconut flour if you’re new to baking with it.
• Baking powder and salt – These help make the muffins fluffy and flavorful.
• Wet ingredients – Eggs, Unsweetened almond milk, vegetable oil, and vanilla extract.
• Coconut flakes – These add a great texture and flavor to the muffins. It complements the blueberries and the coconut flour.
• Blueberries – Fresh blueberries are best as frozen blueberries add a lot of moisture and can make the muffins dense and undercooked.

How to make Keto Muffins

Aside from the ingredients listed above you will need a bowl, electric mixer (hand or standing), spatula and muffin tin (metal or silicone will work). I’ve documented the entire process below so you can see each step of the baking process.

Cream the Butter and Sweetener

Add the monkfruit and butter to a mixing bowl. Using an electric mixer cream the butter and sweetener on medium speed this process will take about 1 minute. It will resemble the texture you see above.

Add Liquid Ingredients

Next, add the oil, eggs, milk and vanilla extract to the same mixing bowl. Using the electric mixer again beat the mixture until it is well incorporated. Be sure to stop and scrape the sides of the bowl down as needed.

Add the Coconut Flour, Baking Powder and Salt

In another bowl combine the coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mixer on low speed. When the ingredients are incorporated stop the mixer, do not over mix the batter because coconut flour is extra absorbent.

Fold in the Coconut and Blueberries

Lastly, fold in the fresh blueberries and unsweetened shredded coconut flakes.

Add to Muffin Pan

Spray a muffin tin with cooking spray and spoon the batter evenly among 6 muffin wells.

Bake

Bake the muffins at 350 degrees F for 25 minutes or until the muffins have begun to brown on top and have set in the center. Enjoy immediately with a pat of butter and cup of coffee!

Serve

One of these muffins with a Lemon Cheesecake Parfait is about 7 net carbs and perfect for when you need a sweet start to the day! If you want a drink but aren’t big on coffee, try an Iced Vanilla Chai or a Vanilla Bean Frappuccino.

For coffee lovers, try this Keto Coffee Frappuccino – It’s better than Starbucks! If you’re feeling fancy, a Keto Caramel Frappuccino is perfect for you. Feeling full of the holiday spirit (no matter the season)? You will LOVE this Gingerbread Latte!

Store

These muffins can be stored in an airtight container on the countertop for 1 week. You can store them in the fridge for 2 weeks, but they’re best enjoyed warm or at least room temperature.

Freeze

You can freeze keto muffins! Allow the muffins to cool completely, then double wrap each one in plastic — These help stop freezer burn and make it easy to grab and go! Store the wrapped muffins in a freezer-safe container and eat within 3 months for the best taste and texture.

Reheat

Reheating these muffins in 30 second intervals is the quickest way to reheat. You could also place in the toaster oven afterwards if you prefer the crisp edges on top.

If you like these Keto Blueberry Muffins, you’ll love these recipes:

• Keto Chocolate Muffins – 3.6 net carbs
• Blueberry Chaffle – 1.8 net carbs
• Low Carb Blueberry Bars – 7.2 net carbs
• Grain Free Granola – 2.5 net carbs per 1/4 cup
• Keto Lemon Raspberry Bread – 2.9 net carbs
• Keto Pumpkin Muffins – 5 net carbs

For more keto breakfast recipes, here’s a great list!

FAQs about Easy Keto Muffins

Yield: 6 Muffins

Easy Keto Blueberry Muffins

Print

These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are gluten free, nut free, and under 6 net carbs each.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 10 minutes

Ingredients

• 2 tablespoons butter: slightly soft, but still cold
• 1/3 cup brown sugar monk fruit sweetener
• 2 large eggs
• 1/2 cup unsweetened almond milk (regular if not keto)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup blueberries

Instructions

1. While the oven preheats to 350 degrees F, grease a 6 count muffin tin and set it aside.
2. Use an electric mixer to cream together the butter and sweetener in a mixing bowl. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy. 
3. In another bowl combine coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed. When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and blueberries.
4. Immediately spoon into the wells of the prepared muffin tin and bake 25-30 or until the muffins have begun to brown on top and have set in the center.

Nutrition Information:

Yield:

6

Serving Size:

1 muffin
Amount Per Serving: Calories: 169Total Fat: 14.8gCholesterol: 62mgSodium: 389mgCarbohydrates: 6.9gNet Carbohydrates: 4.3gFiber: 2.6gSugar: 2.7gProtein: 3.6g

The post Easy Keto Blueberry Muffins appeared first on The Best Keto Recipes.

No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars are the best keto-friendly sweet treat! These have a classic texture–the smooth chocolate layer atop a creamy-and-crunchy peanut butter base. It’s a comforting delight, perfect for an after school snack or dessert! 

These keto bars are gluten free, grain free, sugar free, and diabetic friendly. They are great for gifting to teachers, family members, or neighbors, too. Just wrap up in some cute butcher’s paper, plastic, or gift boxes (these would be cute with a festive label, or these would fit two pretty well!) for an inexpensive, thoughtful present!

These are easy to meal prep as well. Make a batch (or several), cut into pieces, and freeze whatever you won’t eat within the next five days. These can be great for some travel as you can take them out of the freezer in the morning, toss them into a lunchbox, and they’ll be thawed and ready in a few hours! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

Keto Peanut Butter Bar Ingredients

Here’s a quick overview of what you’ll need. For specific measurements, keep scrolling down to the printable recipe card.

• Roasted peanuts – These will get ground up to a graham cracker crumb consistency
• Butter, powdered monk fruit sweetener, creamy peanut butter, coconut flour, and vanilla extract – Makes the bar SO creamy
• Lily’s sugar free chocolate chips, creamy peanut butter, and heavy cream – This gets melted to form the delicious dark chocolate layer on top.

How to make Keto Peanut Butter Bars

This recipe has several steps, but it’s still very easy to make! This recipe is perfect for beginner cooks or a family meal prep day! The majority of the work takes place in a food processor or a very strong blender.

First, you’ll start by grinding your peanuts in a food processor until it crumbles to the consistency of graham cracker crumbs. Then you’ll incorporate your creamy ingredients (like butter, sweetener, and peanut butter), followed by coconut flour and vanilla extract. This multi-step process will require you to scrape the sides of the processor down with a spatula several times, but the stop-and-go is worth it for these delicious bars!

Finally, scrape the thick batter onto a pan (8×8 lined with parchment paper). Spread it to a nice even layer and allow it to chill for 30 minutes. While this is chilling, heat the heavy cream and add chocolate and peanut butter. Remove from heat and stir until super smooth. Pour this over the chilled peanut butter layer and chill for another hour before cutting and serving.

How to store No Bake Peanut Butter Bars

These peanut butter bars are best kept chilled in an airtight container in the fridge for up to 5 days. To keep fresh for longer, freeze and eat within 3 months for the best taste and texture. These will get softer as they get closer to room temperature, so keep that in mind if serving for a party or gifting to others.

When storing these, make sure to place a layer of parchment or wax paper between the bars if storing on top of one another. This will help prevent them from sticking or getting misshapen. 

Tips for the BEST Peanut Butter Chocolate Bars

• Use a high-quality food processor or blender. This mixture is very thick, and weaker appliances may not be able to handle this.
• Make sure to line the pan with parchment paper, aluminum foil, or wax paper before spreading the mixture. The peanut butter layer is quite sticky, and it would be very difficult to remove pieces if you put this directly into an unlined pan.
• Use roasted peanuts or roast raw peanuts for this. Roasted peanuts are able to achieve a creamier texture and provide a greater depth of flavor. You can use salted or unsalted (if using salted, make sure to use unsalted butter).
• Don’t skimp on the chilling time. You want the peanut butter layer to be cold and well-set so that the warm chocolate layer doesn’t melt and seep into the peanut butter layer. If you don’t allow it to chill long enough before cutting, you’ll have a gooey mess.

What to serve with No Bake Peanut Butter Bars

This is the perfect afternoon treat to power you through the rest of a long day, especially when served with a Keto Frappuccino (maybe try this Salted Caramel version, or this Mocha one?)! This Vanilla Bean Frappuccino is low carb and a great option if you don’t love coffee or if you’ve got a little one wanting some homemade Starbucks, too!

For a nighttime treat, serve these No Bake Peanut Butter Bars with a Keto Hot Cocoa with Espresso Whipped Cream! 

More No Bake Keto Recipes

• Keto Strawberry Cheesecake Truffles – 0.8 net carbs
• No Bake Peanut Butter Pie – 3.4 net carbs
• Keto Cookie Dough Bites – 1.2 net carbs
• Keto Almond Butter Cups – 2.4 net carbs

Yield: 12

No Bake Peanut Butter Bars (keto + low carb)

Print

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Peanut Butter Filling

• 1 cup roasted peanuts, crushed to a graham cracker crumb consistency
• 4 tablespoons butter, melted
• 1/2 cup powdered monkfruit sweetener
• 3/4 cup creamy peanut butter
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract

Chocolate Topping

• 1 cup Lily's Sugar Free Chocolate Chips, chopped
• 2 tablespoons creamy peanut butter
• 1/2 cup heavy cream

Instructions

1. Place the peanuts in a food processor and pulse until it reaches a graham cracker crumb consistency. (see photos in post)
2. Push the crushed peanuts to one side of the processor and add the melted butter, sweetener, and peanut butter. Pulse several times until well blended. You will need to stop and scrape down the sides as you go.
3. Add the coconut flour and vanilla extract, pulse a few more times.
4. Pour the batter (it will be thick, but easy to scrape out) of the food processor into a parchement paper lined 8x8 pan. Spread the peanut butter into a nice smooth layer. Chill for 30 minutes.
5. In a small sauce pan heat the heavy cream. When it is piping hot add the chopped chocolate and peanut butter. Remove from the heat and stir until the mixture is smooth. Pour over the peanut butter layer and chill at least 1 hour before cutting.

Notes

To get good clean cuts place the bars in the freezer 10 minutes before slicing and whipe the knife clean after each cut.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 235Total Fat: 21gCholesterol: 15.8mgSodium: 6.2mgCarbohydrates: 10gNet Carbohydrates: 2.3gFiber: 4.7gSugar Alcohols: 3gProtein: 7g

The post No Bake Peanut Butter Bars (keto + low carb) appeared first on The Best Keto Recipes.

Broccoli Cheddar Muffins

Growing up my family would always have this delicious Broccoli Cheddar Cornbread at holiday dinners. It is one of those side dishes that brings back great memories and has all of those special qualities that comfort foods should! These low carb Broccoli Cheddar Muffins are a keto-friendly spin on that classic dish. 

These savory muffins are naturally gluten free and low carb. They are great as a side dish and pair perfectly with soup! If you are into meal prep this is a great option for breakfast, just add your favorite eggs and you’ve got a breakfast loaded with veggies and protein! 

Broccoli Cheddar Muffin Ingredients 

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling. Here’s all you’ll need to make this recipe: 

• Broccoli: fresh or frozen will work in this recipe, just be sure it is lightly steamed. 
• Cheddar Cheese: shredded cheddar or a mixture of your favorite cheeses if you prefer. 
• Cream Cheese: full or reduced fat will work in this recipe. 
• Eggs: size large eggs are required for this recipe. 
• Coconut Flour: this dish is best with coconut flour, I do not suggest making substitutions. 
• Baking Powder, Salt and Pepper: provides lift and flavor to these savory muffins. 

How to Make Keto Muffins

These low carb muffins are so easy! First, steam some broccoli until slightly soft. While your broccoli is steaming, combine your cream cheese, shredded cheddar and eggs. Stir in the broccoli. Next, fold in the coconut flour, baking powder, salt and pepper. Very importantly, next you will chill the dough. This step is essential! Following this, spray a muffin tin with nonstick spray and scoop your mixture into the tin. Bake for 15-17 minutes at 350 degrees and you’re done!

Is broccoli keto?

Yes! Broccoli is a naturally low carb vegetable. It is also loaded with fiber, minerals and vitamins, making this an excellent healthy snack!

Can you meal prep low carb cheesy bread?

Yes! These keto muffins are perfect for meal prep. You can make broccoli cheddar muffins beforehand and store them in the fridge in either a glass or plastic container with an airtight lid. These muffins will stay fresh for up to five days. You can also prep these muffins and freeze them! Simply scoop the mixture onto a baking tray and freeze. Once frozen, transfer to a plastic bag and bake when you are ready to serve. Add an addition 5-7 minutes to your baking time if making from frozen. 

What to serve with keto bread

As you guys may know, I am obsessed with soup, so that’s what I served with these yummy broccoli muffins! Tomato soup is perfect for this time of year, but I made this Instant Pot Chicken Spinach Soup last week and I think these keto muffins would be the perfect side dish. This One Pan Cheesy Pasta would also be the perfect dinner to pair with this cheesy bread. If you’re looking for a kid-friendly meal, make these Keto Chicken Tenders with these broccoli bites for a protein and veggie packed meal!

More broccoli recipes:

• Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice
• Cheddar Roasted Broccoli (keto + low carb)
• Keto Chicken Broccoli Cheddar Hot Pocket
• Keto Broccoli Cheddar Chicken

Other keto side dishes

• Keto Three Cheese Biscuits
• Prosciutto and Parmesan Stuffed Mushrooms
• Bacon Cheddar Cauliflower Tots (keto + low carb)
• Crispy Zucchini Fries (keto + low carb)

Yield: 12

Broccoli Cheddar Muffins (keto + low carb)

Print

These savory Broccoli Cheddar Muffins are less than 2 net carbs each, making them the perfect keto-friendly side dish! Enjoy a cheesy muffin with your favorite soup or low carb meal!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 cups lightly steamed broccoli
• 1 ounce cream cheese
• 3 eggs
• 1 1/2 cup shredded cheddar cheese
• 3 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Steam the broccoli until it has softened slightly.
3. In a medium size mixing bowl combine the cream cheese, shredded cheese, and eggs. Stir in the broccoli.
4. Fold in the coconut flour, baking powder, salt and pepper.
5. Chill dough 10 minutes to allow the flour to absord the moisture. DO NOT SKIP THIS STEP.
6. Lightly spray a standard 12 count muffin pan with cooking spray. Spoon the mixture into the pan and bake 15-17 minutes until the muffins have set.
   

Nutrition Information:

Yield:

12

Serving Size:

1 Muffin
Amount Per Serving: Calories: 101Total Fat: 7.6gCholesterol: 65mgSodium: 140mgCarbohydrates: 2.2gNet Carbohydrates: 1.6gFiber: 0.6gProtein: 6.1g

The post Broccoli Cheddar Muffins (keto + low carb) appeared first on The Best Keto Recipes.

The Perfect Keto Cookies

I’ve definitely mastered the perfect keto chocolate cookies! These cookies are soft and a little bit chewy. The best part about them is that they are made with basic keto pantry staples that you probably already have on hand. So when your sweet tooth starts calling, you can satisfy it without running to the grocery or blowing your keto diet.

As written, the cookies are just 1.4 net carbs each! If you are looking for other keto treats, you can try my favorite Keto Cheesecake Brownies or these delicious Keto Lemon Bars, just 2.4 net carbs each! Check out this list for 40+ more keto desserts for more sweet ideas, too.

Ingredients for Keto Chocolate Cookies 

For this keto chocolate cookies recipe, you’ll need the following basic ingredients: 

• Butter: prefer salted butter for this recipe.
• Coconut flour: almond flour is not a good substitute here. 
• Keto Sweetener: Swerve or monkfruit sweetener 
• Eggs: size large eggs
• Cocoa powder, Baking powder, and Salt
• Vanilla extract
• Sugar-free chocolate chips 

What Are the Best Keto-Friendly Chocolate Chips? 

I always use Lily’s sugar-free chocolate chips in my baked goods. They don’t have a weird aftertaste and they are widely available at most grocery stores.  You can also buy them in many different flavors now so you can easily switch up the flavor of these cookies by using regular chocolate chips, peppermint, or salted caramel! 

Can the Coconut Flour Be Substituted? 

No, you need to make this recipe as keto coconut flour cookies. In my experience, almond flour or another keto flour won’t work. If you prefer an almond flour cookie recipe this is the BEST Keto Chocolate Chip Cookie! This Chocolate Sugar Cookie or these Double Chocolate Sheet Pan Cookies both use almond flour as well.

How to Make Keto Chocolate Cookies 

This is one of my go-to low-carb chocolate desserts because it’s so quick and easy to make. Here are the basic steps: 

1. Combine the melted butter, coconut flour, sweetener, eggs, baking powder, cocoa powder, salt and vanilla. 
2. Fold in the chocolate chips. Use a standard size cookie scoop and scoop the cookie dough onto a greased baking sheet.
3. Bake until done, then let cool completely before serving. 

Why do I need to let the cookies cool?

Grain free flours do not have the same qualities as wheat based flours. They do not contain gluten, which makes them more likely to crumble. A hot coconut flour or almond flour cookie will crumble. For the perfect keto cookie that stays together, allow it to cool before moving.

Tips for Perfect Keto Cookies 

• When you scoop out the cookie dough, make sure to leave room between the cookies as they tend to spread as they bake.
• Make sure to grease the cookie sheet well before adding the cookie dough. I prefer using a silicone baking sheet.  
• I added Lily’s sugar-free chocolate chips. You can also add other things such as unsweetened coconut and pecans if you prefer. 

How to Store Low Carb Chocolate Cookies

Allow cookies to cool completely, then transfer to an air-tight container. If left on the counter, they’ll need to be eaten within a week for the best taste and texture. If you’d like to store them longer, they’ll stay fresh in the fridge several weeks and in the freezer up to 3 months.

You can make the cookie dough in advance and store in the fridge up to 24 hours (makes it easy to bake fresh cookies for a sleepover or party) or even frozen. It’s easiest to scoop the cookie dough into individual cookies, freeze on a baking sheet for an hour, then transfer to a freezer bag. The cookie dough should be good 3-6 months. To cook from frozen, simply add 1-3 extra minutes to the cooking time.

More Keto Chocolate Recipes: 

• Keto Chocolate Sugar Cookies
• Keto Chocolate Sheet Pan Cookies
• No-Bake Almond Butter Cookies
• Keto Dark Chocolate Cheesecake 
• Keto Crockpot Candy

Want more? Check out this list of 40+ of the BEST Keto Desserts!

Yield: 16

Keto Dark Chocolate Cookies

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The perfect rich Keto Chocolate Cookies, only 1 net carb each! The perfect low carb dessert when you need to satisfy your sweet tooth!

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

• 1/2 cup butter, melted (8 tablespoons)
• 1/3 cup coconut flour
• 3/4 cup confectioners monkfruit sweetener
• 2 large eggs, beaten
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup Lily's sugar free chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a medium size mixing bowl combine the melted butter, coconut flour, sweetener, eggs, baking powder, cocoa powder, salt and vanilla. Mix until a thick batter forms.
3. Fold in the chocolate chips.
4. Grease a baking sheet or line with a silicone baking sheet.
5. Use a standard size cookie or ice cream scoop (about 1.5 inches wide) to scoop the batter onto the baking sheet. Lightly press the batter down (just lightly, do not flatten)
6. Bake 8-10 minutes until cookies are set, allow to cool completely.

Notes

You can also use unsweetened coconut and pecans for another flavor combo.

Nutrition Information:

Yield:

16

Serving Size:

1 Cookie
Amount Per Serving: Calories: 88Total Fat: 8.1gCholesterol: 44mgSodium: 106mgCarbohydrates: 3.5gNet Carbohydrates: 1.4gFiber: 2.1gSugar: 1gProtein: 1.9g

The post Keto Chocolate Cookies appeared first on The Best Keto Recipes.

My family LOVES brownies–Seriously, all of our childhood friends knew our house as the “Brownies for Breakfast” place when we were growing up. Some Sunday mornings, I still wake up and wonder, “Where are the brownies?”

However, now that I’ve had more than a few years to discover new tastes, I’m realizing that there are some other options out there! Now these Lemon Blondies have found a place in my dessert-filled heart, too!

We keep the nice dense texture of a brownie but brighten the whole thing up with a citrusy punch of lemon! To take it to the next level, I added lemon icing, too!

Not only is this twist delicious, it’s also great for all kinds of diets. There’s no gluten and no refined sugar, so you can just focus on how great they taste instead of what they may be doing to your insides! These are also keto and low-carb, so feel free to indulge a little! I won’t tell if you choose to have them for breakfast, either!

Ingredients for Lemon Blondies

This is just a quick overview of the ingredients you will need for this recipe. The complete recipe and instructions are below, just keep scrolling. 

• Butter: unsalted, softened butter
• Granular Monkfruit Sweetener: Granular Swerve also works.
• Eggs: room temperature eggs are ideal for this recipe. 
• Almond Flour and Coconut Flour: you need both flours to get the right rise and consistency for this recipe.
• Lemon juice and lemon zest: this is about 2 medium size fresh lemons
• Baking powder and Salt: provides lift for the blondies. 
• Additional ingredients for the glaze: Powdered Monkfruit Sweetener, cream cheese, almond milk or heavy cream, vanilla extract.

How do you make Keto Blondies?

To make this low carb blondie dessert, you’ll start out by using a handheld electric mixer to cream together the unsalted butter, and granular sweetener until creamy. Then, mix in the eggs, one at a time until smooth.

In another bowl mix the almond flour, coconut flour, baking powder, salt and combine. Add the flour mixture to the butter mixture and beat with the electric mixture until combined. Add in the lemon juice and lemon zest.

Prepare a 8×8 baking pan with parchment paper and lightly spray with cooking spray. Spoon the batter into the pan and bake at 350 degrees F for approximately 25 minutes or until a toothpick placed in the center comes out clean.

Allow the blondies to cool completely and add the keto lemon glaze (recipe below).

Tips and Tricks for the Best Gluten Free Blondies

• Line your pan with aluminum foil or parchment paper and leaving some overhang. This will make it much easier to remove the blondies from the pan. It also makes clean up a breeze!
• Make sure the butter is softened before blending.
• Be sure to use the correct size pan. Using anything larger than an 8×8 pan will result in very thin bars. 
• My personal preference is to enjoy these bars at room temp. Remove the bars from the fridge 30 minutes before serving to allow the butter in the blondies to soften slightly for the best taste and texture. 

How do I store Blondies?

Blondies can be stored up to 5 days in an air tight container in the fridge. 

Can I freeze Blondies?

Yes, these easy gluten free blondies will freeze well for up to 3 months if stored in an air tight container in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. 

Other Keto Desserts

• Easy Keto Sheet Pan Cookies
• The BEST Keto Chocolate Chip Cookies
• Keto Peanut Butter Chocolate Fudge 
• Flourless Peanut Butter Cookies

Lemon Blondies (keto + gluten free)

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Ingredients

Lemon Blondie

• 8 tablespoons butter, softened
• 1 cup granular monkfruit sweetener
• 2 large eggs, room temperature
• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons lemon juice
• 2 tablespoons lemon zest

Lemon Frosting

• 1 cup confectioners monkfruit sweetener
• 3 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1-2 tablespoons almond milk or heavy cream (as needed to thin)

Instructions

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and lightly spray with cooking oil. Set aside.
2. In a large mixing bowl beat the softened butter, and granular sweetener with an electric mixer until creamy and well incorporated.
3. Beat the eggs into the sugar mixture until completely combined.
4. In another bowl combine the almond flour, coconut flour, baking powder and salt.
5. Spoon the flour mixture into the sugar mixture, beating with an electric mixer until smooth.
6. Stir in the lemon zest and lemon juice.
7. Spoon batter into the prepared baking pan. Bake 22-26 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the blondies to cool completely before frosting.

To make the frosting: Combine the sweetener, cream cheese, lemon juice, lemon zest, vanilla and 1 tablespoon of the milk or heavy cream in a food processor or beat with an electric mixture until smooth and creamy. Add 1 tablespoon additional liquid if needed until it reaches your desired consistency.

Notes

Garnish with toasted, unsweetened coconut flakes or poppy seeds if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Nutrition Information:

Yield:

12 Bars

Serving Size:

1 Bar
Amount Per Serving: Calories: 162Total Fat: 12.7gCholesterol: 58.5mgSodium: 84mgCarbohydrates: 2.9gNet Carbohydrates: 2.2gFiber: 0.7gSugar: 0.9gProtein: 3.1g

The post Lemon Blondies (keto + gluten free) appeared first on The Best Keto Recipes.

These soft Keto Pretzel Bites with Cheese Sauce are the perfect low carb appetizer! Enjoy 8 bites with cheese dip for less than 5 net carbs! 

Do you have a favorite appetizer to order when you go out for drinks with friends? I’m a huge fan of soft pretzels, especially when there’s cheese sauce involved! Of course, going keto had changed that habit… Until now!

Pretzel bites are such a nostalgic thing to me. The first time I ever got to go to the mall with my friends (and no parents), I remember we shared a giant pretzel and a lemonade. The ballpark in the summer, the fair, the amusement parks, the movies… All these places were made better with a big, salty soft pretzel!

I’ll be totally honest–This recipe is pretty picky. I promise it’s worth it, though! Without the traditional (carb-filled) ingredients, it’s tough to get that crispy outside and dense, soft inside.

However, don’t worry! With the specific ingredients and techniques I explain below, we get tasty, low-carb, keto-friendly pretzel bites without any guilt whatsoever. Enjoy these Keto Pretzel Bites and think of simpler times!

Ingredients for Keto Pretzel Bites

While most of my recipes are pretty flexible and I try to add in notes regarding substitutions, this isn’t a recipe I recommend making substitutions. This recipe uses both almond and coconut flour, and the mixture truly did provide the best texture and lift. To make Keto Pretzel Bites you will need:

• Mozzarella cheese
• Cream Cheese
• Almond Flour
• Coconut Flour
• Baking Powder
• Whole Egg and Egg Whites
• Toppings: Everything seasoning, sesame seeds, sea salt, poppy seeds

How do you make Low Carb Pretzel Bites

Begin by adding the almond flour, coconut flour and baking powder to a bowl and mixing well. Next, beat an egg white until it triples in volume (see photo) this is important because allows the pretzels to rise perfectly.

These pretzel bites are made of a “fat head dough” base. This means shredded mozzarella cheese and cream cheese are heated until completely melted. After stirring the melted cheese until smooth, the dry ingredients are mixed in.  

Next, add in the egg and beaten egg white. Stir the dough well, then work it with your hands so a soft dough forms. Separate the dough into two sections and roll into a long thin line. Use a knife to cut the dough into one inch bite size pieces. Brush each one with the last egg white and top with the seasoning of your choice. 

Tips for the Best Keto Pretzels

1. Measure out and prepare everything before you begin. This is crucial because the dough base is melted cheese. If the cheese cools too much you will have a very hard time combining a smooth dough. 
2. Do not skip beating the egg white. There is a photo of my beaten egg white that shows you what this should look like if you are unsure. This helps to provide lift and give the bites the correct texture. 
3. Liberally brush the bites with egg white to get that perfect golden brown color and slightly crisp texture. 
4. Don’t forget to add a topping! You can use sea salt, Everything seasoning or another topping if you wish, but you definitely want to add salt to the pretzel bites for the best flavor. 

How do you make Low Carb Cheese Sauce?

Often cheese sauces call for flour and butter to be combined to make a roux. This helps the cheese sauce thicken and gives you that great creamy texture. My low carb cheese sauce skips the roux and instead uses butter, heavy cream and a good sharp cheddar cheese! 

To make the cheese sauce simply melt the butter over medium low heat in a sauce pan, add the heavy cream, shredded cheddar and stir until creamy. It really couldn’t be any easier! 

Other Keto Appetizers

• Sausage and Cream Cheese Pinwheels
• Keto Cheesy Bread
• Easy Keto BBQ Chicken Taquitos
• Buffalo Chicken Taquitos

Yield: 80 pretzel bites (10 servings)

Keto Pretzel Bites with Cheese Sauce

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These soft Keto Pretzel Bites with Cheese Sauce are the perfect low carb appetizer! Enjoy 8 bites with cheese dip for less than 5 net carbs! 

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 2 cups shredded mozzarella cheese
• 2 ounces cream cheese
• 1 1/2 cups almond flour
• 1 tablespoon coconut flour
• 2 teaspoons baking powder
• 1 large egg
• 1 large egg white, beaten until it triples in volume

For the Topping

• 1 large egg white
• 1 1/2 tablespoon sea salt or Everything seasoning for sprinkling on top

Cheese Sauce

• 1 tablespoon butter
• 1/4 cup heavy cream
• 1 cup good quality shredded sharp cheddar cheese

Instructions

Before you begin measure and prepare everything ahead of time, you must work the dough while the cheese is hot, so it is time sensitive.

1. Preheat the oven to 400 degrees F.
2. Melt the shredded mozzarella and cream cheese in a micorwave safe bowl in 30 second increments until completely melted. Stir until smooth.
3. In a second bowl combine the almond flour, cocont flour and baking powder, stirring well.
4. Combine the melted cheese with the flour mixture. Stir the dough and work the flour into the cheese as well as you can.
5. Next, add the whole egg and the beaten egg, stir the mixture until a soft dough forms. Then, using your hands knead the dough until you are satisfied that the egg, flour and cheese is all worked in the dough together. Make sure there are no streaks of eggs, you want it to be completely combined.
6. Separate the dough into two sections, roll into a long thin rope. Use a knife to cut into small 1 inch pieces. (I had 80 small pretzel bites total)
7. Brush the bites with the egg white and sprinkle the seasoning of choice on top.
8. Bake 10-12 minutes until golden brown.

For the Cheese Sauce

1. In a small sauce pan, melt the butter over medium low heat.
2. When the butter has melted stir in the heavy cream and the shredded cheddar cheese, stir until smooth and warmed through. Serve immediately.

Notes

Nutrition information is calculated below, the recipe makes approximately 80 bagel bites total.

Nutrition Information:

Yield:

10

Serving Size:

8 pretzel bites dipped in cheddar cheese sauce
Amount Per Serving: Calories: 235Total Fat: 12.1gCholesterol: 47.9mgSodium: 1330mgCarbohydrates: 6gNet Carbohydrates: 4.7gFiber: 1.3gSugar: 1.5gProtein: 14.2g

The post Keto Pretzel Bites with Cheese Sauce appeared first on The Best Keto Recipes.

No matter where you are on your keto journey, you have probably discovered one thing: it takes a bit of work to stay on track. There are so many quick and easy meal or snack options that are high in carbs. It can be very easy to fall off the wagon. When in a rush, it is easy to grab an unhealthy breakfast option at the convenience store or bakery on the way to work.

With just a few simple steps, you can stock your fridge with these delicious egg muffins that will keep you on track with your diet. They are high in protein yet less than 1 net carb per muffin. When your fridge is stocked with these, you won’t want to stop for a donut or biscuit on the way to work!

I also love to customize these bacon, egg, and cheese muffins to suit the ingredients I have on hand, and because they freeze well I can make a big batch for future breakfasts!

Why You Will Love these Bacon and Egg Muffins

• Perfect for making ahead of time. These muffins can easily be stored in a refrigerator or freezer. They’re great to prepare ahead of time when you know it is going to be a hectic week. They taste great hot or cold so you can grab them out of the fridge as you run out the door if needed.
• Easy. This recipe is prepared with only requires 6 ingredients and a couple very simple steps.
• Healthy. These muffins have 3.6g of protein and less than 1 net carb each!

Ingredients

To make these keto bacon egg muffins, you will need just six basic ingredients: 

• Eggs, large: You can use egg replacements if you’re egg-free. Also, if you prefer to only use egg whites, it is okay to replace with only 2 egg whites.
• Cream cheese: Full- or low-fat cream cheese can be used without a significant change in the texture or flavor. Make sure you allow it to soften to room temperature before using.
• Bacon: You could also use candied bacon or another meat if you prefer. Store-bought bacon bits can be used if you are short on time and looking for a quick, convenient option.
• Shredded cheese: We recommend to use a mixture of pepper jack and cheddar cheese because of the sharp and slightly spicy flavor. You could use others such as havarti, Swiss, mozzarella, or another blend based on your personal preference. Easy-melting cheese works best so avoid crumbly options like blue cheese or feta.
• Coconut flour (or almond flour):  Coconut flour creates fluffy, light muffins. The muffins will be denser and less fluffy if using almond flour. We have used both and each version will create delicious, gluten-free, and low-carb, so choose based on your own personal preferences.
• Baking powder: Adds lift and structure, making these keto egg muffins light and fluffy.

How to Make Bacon Egg Muffins 

This grab-and-go breakfast comes together easily and makes a pretty big batch without a ton of work! Here’s a look at how the low-carb breakfast muffins come together: 

Mix the ingredients

Preheat oven to 350 degrees F. Then mix all ingredients in a medium-sized bowl. After well combined, let the mixture sit for 5 minutes so that the coconut flour can absorb the moisture.

Bake

Spray a mini muffin pan and fill each cup until each is about 3/4 full. Bake until golden brown and cooked through. Let cool slightly before popping out of the pan.

Serve

Once you have removed them from the pan, they are ready to serve. Yes, it really is that easy!

Can Egg Muffins Be Meal Prepped? 

Absolutely, these keto bacon and egg muffins are perfect for meal prepping! This easy low-carb breakfast dish allows you to quickly grab a bite without much work or thought. It makes the whole day start so much smoother, and you won’t skip eating just because you can’t find something low enough in carbs.

How to Store and Reheat Bacon Egg Muffins

• Reheating Instructions: To reheat, microwave in 30-second intervals until muffins are warmed throughout. This may be done from frozen or after thawing at room temperature for 2-3 hours or in the fridge overnight.
• Refrigerator Storage: These keto egg muffins with bacon can be stored in an airtight container for 4 days in the refrigerator. Allow them to completely cool before placing in an airtight container.
• Freezer Storage: They can be stored in an airtight container for up to 3 months in the freezer.

Do I Have to Make Muffins? 

No, you can bake the egg mixture in a 9-inch baking pan instead. Note that the bake time may need to be increased. 

Tips for Making the Best Bacon Egg Muffin Cups

• These bacon, egg, and cheese muffins freeze well and are easily customizable. Make a batch for each member of the household so anyone can pull one out to tide them over until lunch time!
• Use a silicone muffin tray. A regular muffin tin will work but a silicone muffin tray is easier to clean up which will save you even more time!
• Use any cheese you’d like to make this recipe such as Swiss, cheddar, gouda, or Colby jack. Pepper jack is great if you food with a little heat! Likewise, you can use any kind of bacon. 
• If you’re out of bacon, feel free to swap in browned, crumbled sausage. Diced ham also works well.

More Keto Breakfast Recipes: 

Along with these breakfast bites, here are some more low-carb breakfast recipes for those busy days:  

• Sausage Balls
• Ham, Cheddar, and Jalapeno Bites
• Keto Bacon and Egg Crescent Rolls
• Keto Breakfast Casserole 
• Baked Eggs
• Crustless Ham and Cheese Quiche Cups 

If you’re looking for more easy keto-friendly ways to start the day, check out these Breakfast Recipes Under 5 Net Carbs!

Yield: 24

Bacon Egg and Cheese Muffins (keto + meal prep)

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Working on incorporating easy keto meal prep into your routine? Try these Keto Bacon Egg and Cheese Bites for an easy grab and go breakfast! Less than one net carb per bite!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 large eggs
• 2 ounces cream cheese, softened
• 1 cup chopped cooked bacon (5-6 thick slices)
• 1 1/4 cup shredded cheese (cheddar, pepper jack, havarti, swiss, any variety will do)
• 1/3 cup coconut flour OR almond flour (see notes)
• 1/2 teaspoon baking powder

Instructions

Preheat oven to 350 degrees
In a medium size mixing bowl combine all of the ingredients.
Allow the mixture to sit for 5 minutes for the coconut flour to absorb some of the moisture.
Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
Bake 15-18 minutes until golden brown and cooked through.
Makes 24 mini muffins

Notes

Nutrition is calculated using 1/3 cup coconut flour. You can swap this for 1/3 almond flour if you wish, this recipe works well with either flour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

24

Serving Size:

Nutrition calculated per egg muffin so you can easily calculate your own serving size.
Amount Per Serving: Calories: 75Total Fat: 6gCholesterol: 43.1mgSodium: 97.4mgCarbohydrates: 1.4gNet Carbohydrates: 0.8gFiber: 0.6gSugar: 0.5gProtein: 3.6g

The post Bacon Egg and Cheese Muffins (keto + meal prep) appeared first on The Best Keto Recipes.