Makes 20 muffins
Full disclosure- I kind of just threw this together and didn’t exactly weigh everything, so the quantities provided are kind of a guestimation. The recipe is super forgiving though, if you know your way around keto baking you should be fine.
INGREDIENTS (dry)
1 cup almond Meal
1 tbs Baking Powder
1/2 cup Coconut flour
1 tsp garlic powder
1tsp onion powder
INGREDIENTS (core)
3 fresh Jalapeno chillies roughly chopped
700g middle bacon rashers (trimmed of rind)
250g sharp tasty/cheddar cheese, roughly grated
INGREDIENTS (wet)
50g sour cream (full fat)
3/4 cup greek yoghurt (full fat)
1 cup unsweetened almond milk
3 large eggs
METHOD
- Pre-heat oven to 180C.
- Combine all dry ingredients in a large mixing bowl.
- Prep your core ingredients (grate cheese, slice jalapeno’s, dice bacon and pan fry until rendered and crispy. Drain bacon and set aside- keep your bacon nectar for cooking something else another time).
- Whisk wet ingredients together well.
- Add core ingredients to mixing bowl and roughly combine, then add wet ingredients and fold well. If the mixture is too runny add a little more almond meal. If the mixture is too dry, add a little more almond milk. The mixture should be moist and thick (like pikelet mixture).
- Grease 2x 12 muffin silicone tray with olive oil spray.
- Using an ice cream scoop, place one scoop of muffin mix in each muffin hole. You should have enough mixture for 20 muffins. Do not overfill the muffin holes, the mixture does rise a little.
- Bake at 180C for 25-35 mins. Muffins are cooked when they are baked golden and spring back when pressed lightly in the centre.
Macros per serve (makes 20 serves):
Protein: 14.2g
Fat: 12.5g
Carbs (net): 2.6g
Fibre: 3g
yes, they kind of are the most memorable thing at Red Lobster! 
Almost worth going just to pig out on em! (Not now of course) 
