Empty My Fridge
Low Carb Cheddar Bacon Muffins
Ingredientes
- Bacon3 fatias
- Cauliflower4 xícaras
- Baking powder1 colher de chá
- Almond flour1 xícara
- Egg · beaten3
- Pimenta jalapeño · diced1
- Garlic powder1 colher de chá
- Onion powder1 colher de chá
- Chive · diced2 colheres de sopa
- Queijo cheddar · shredded1 ½ xícara
Modo de preparo
- Preheat the oven to 350°F.
- Fry the bacon in a skillet until crispy. Drain on paper towel to cool and crisp further, then chop into pieces.
- Cut the stem off the cauliflower head and break off the florets. Process them in a high-powered food processor until they look like rice.
- Sprinkle the baking powder over the cauliflower and pulse again to mix.
- Put the cauliflower in a large bowl, add the remaining ingredients and the bacon, and fold everything together until well mixed.
- Grease a regular muffin pan with olive oil or avocado oil and divide the batter evenly among the cups. Top with cheese and a jalapeño slice if you like.
- Bake for 28 to 30 minutes, until golden brown. Let the muffins cool slightly before removing them from the pan.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
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OvoQueijoBaconQueijo cheddarCouve-flor
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