These keto bacon cheddar and chive muffins are one of the best savory snacks I’ve made in a while. They’re cheesy, full of bacon flavor, and so easy to throw together.

Each muffin is low carb and completely keto friendly, so they fit right into your daily macros without any stress.

The base is made with almond flour, which gives them a nice soft texture without any regular flour. Add in some sharp cheddar, crispy bacon, and fresh chives and you’ve got yourself a seriously tasty muffin.

They come out of the oven golden on top with melted, slightly gooey cheese inside. It’s hard to eat just one, honestly.

Whether you make these for breakfast, a quick snack, or a side dish, they’re a great option to have on hand. Let me show you how to make them!

Why You’ll Love This Recipe

Incredibly Savory – Every bite is loaded with sharp cheddar and crispy bacon so these taste rich and satisfying.

Perfect Texture – The almond flour and sour cream create a soft and moist muffin that never feels dry or crumbly.

Ready in 30 Minutes – From mixing the batter to pulling golden muffins from the oven takes barely half an hour.

Recipe Ingredients

2 cups Almond Flour
1 1/2 tsp Baking Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper
3 Large Eggs
1/4 cup Sour Cream
3 tbsp Melted Butter
1 cup Sharp Cheddar Cheese, shredded
6 slices Cooked Bacon, crumbled
2 tbsp Fresh Chives, finely chopped

How To Make

Step 1

Preheat your oven to 375F and line 10 cups of a muffin tin with parchment liners.

Step 2

In a large bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper.

Step 3

Add the eggs, sour cream, and melted butter to the dry ingredients. Stir until a smooth, thick batter forms.

Step 4

Fold in 3/4 cup of the shredded cheddar cheese, about three-quarters of the crumbled bacon, and the chopped chives, reserving the rest for topping.

Step 5

Divide the batter evenly among the 10 lined muffin cups. Top each muffin with a pinch of the reserved cheddar, a few pieces of crumbled bacon, and a small sprinkle of chives.

Step 6

Bake for 20 to 23 minutes, until the tops are golden and the cheese is melted and bubbly. A toothpick inserted in the center should come out clean.

Step 7

Let the muffins cool in the tin for 5 minutes before serving warm. These are best fresh from the oven when the cheddar is still slightly gooey inside.

Tips

Cook the Bacon Until It’s Extra Crispy

You want your bacon pieces to be very crispy before crumbling them into the batter. The muffins already have a soft, dense texture from the almond flour, sour cream, and cheese, so the bacon needs to add that crunch contrast.

If your bacon is only halfway cooked or still chewy, it’ll just blend into the batter and you won’t get that nice salty bite in every muffin. Crispy bacon also crumbles way easier into small, even pieces.

Pat the cooked bacon with a paper towel before crumbling it. Any extra grease left on the bacon can add unwanted moisture to the batter and make the muffins greasy.

Make Sure the Melted Butter Isn’t Too Hot

After you melt the butter, let it cool down for a couple of minutes before mixing it into the eggs and sour cream. If the butter is still really hot, it can start cooking the eggs as soon as it touches them, and you’ll end up with little scrambled egg bits in your batter.

It should be warm and liquid, not steaming hot. Just set it aside while you mix the dry ingredients and it’ll be the right temperature by the time you need it.

Use Parchment Liners, Not Paper Ones

The recipe calls for parchment liners and that’s important. Regular paper cupcake liners tend to stick badly to almond flour baked goods because almond flour doesn’t form the same kind of outer crust that wheat flour does.

With parchment liners, the muffins peel away cleanly every time. If you can’t find parchment liners, you can also just grease the muffin tin directly with butter or coconut oil, but parchment is the easiest option.

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Frequently Asked Questions

How do I store these muffins and how long do they last?

Let them cool completely, then store them in an airtight container in the fridge for up to 4-5 days. Because they have bacon, cheese, and sour cream, they really do need to be refrigerated.

You can also freeze them for up to 2-3 months. Just wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. To reheat, pop one in the microwave for about 30-45 seconds or warm it in the oven at 350F for a few minutes until the cheese gets melty again.