Keto Cheesy Bacon Cloud Muffin
2.7g
Net Carbs
27.8g
Protein
28.3g
Fat
0.0g
Fiber
376
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings for this naturally keto and low carb recipe above to reveal the required amount of ingredients.
Ingredients:
- 1 slice (1 ounce) Cheddar Cheese
- 1 slice cooked Bacon (Cured, Pan-Fried, Cooked)
- 1 ounce Cream Cheese
- 11 1/4 grams Whey Protein Concentrate (30g=1/3 cup)
- 1/4 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1 large Egg
Directions:
- Place cream cheese in a microwave safe mug. Heat for 10-15 seconds (enough to warm the cream cheese but not to fully melt it).
- Add the egg and whisk it with the cream cheese.
- Add 2 tablespoons whey protein powder (use an unflavored, unsweetened protein powder that has 2g NC or less per serving, one serving is about 1 oz) and baking powder; whisk to combine. Season with a pinch of salt and freshly ground black pepper.
- Tear the cooked bacon into small pieces and cut the cheese into small pieces. Add them to the mixture, mixing to combine. Heat the mug in the microwave for 1 min (microwave times vary so you may need to increase the time by 10-20 seconds if it does not cook through with 1 minute.) Remove muffin by turning over onto a plate. Run a knife around the inside of the mug to more easily release it.
