This Keto Bacon Pancake Muffins Recipe will be the newest favorite request around your kitchen. These bacon wrapped pancakes are transformed into easy, on-the-go muffins your kids will love and can be made ahead for quick reheating later. The best part, they are super low carb and filling!
Place bacon strips on baking sheet (lined with foil), bake 12 minutes.
Let bacon cool, set aside. Turn oven down to 350 degrees.
In mixing bowl- Add melted butter and brown Swerve. Mix with a hand mixer until blended.
Add softened cream cheese, mix until no lumps.
Then add almond milk, eggs, vanilla, apple cider vinegar. Blend well.
Whisk together dry ingredients in a small bowl, then add to wet. Blend until incorporated.
Grease/spray each muffin cup, then line each with one strip of bacon.
Scoop 2 big spoonfuls of batter into each bacon lined cup.
Tap the tray on the counter, to release any trapped air bubbles.
Bake @ 350 for 24 minutes. (oven temps may vary, check @ 20 mins)
Let cool at least 5 minutes before removing the muffins.
I highly recommend Lakanto Maple Syrup drizzled over these!
Notes
These can be stored in the fridge for a few days, or frozen to reheat later. Bacon is optional but is included in nutrition panel. They can be made without (See added photo). I used Lakanto Maple Syrup drizzled over top of these and it is AMAZING! Nutrition per serving (1 muffin) Calories 132, Total C 7g, Fiber 2g, SA 4g, Net C 1g, Fat 10g, Protein 6g