Low-carb Keto Breakfast Muffins

This recipe was so good, I also had to share it on allrecipes. My husband and I started this keto diet five days ago, and we've been really missing the carbs. I miss my pastas and breads! So I've been reading through hundreds of recipes on keto websites and keto Facebook groups, trying to find anything that might help satisfy that craving. There's a lot more than I thought! I'm surprised how many amazing recipes there are.

I came across a recipe for breakfast muffins, but upon reading it, I decided it had too many unnecessary steps and ingredients. So I tweaked it and made it my own! We threw all the ingredients in the Magic Bullet, poured it in muffin cups, baked, and enjoyed our very first carb-craving-satisfying keto food! Now, each muffin has just under 2.5g net carbs, BUT if one isn't enough, two muffins is only 5g net carbs! Really, it's a win-win. Our toddlers devoured these, as did we. I hope you enjoy them as much as we did! Here's the recipe...

Ingredients:

4 organic eggs

1/2 cup bacon (pieces)

1/2 cup salsa (Pace Organic is a good one)

1/2 cup almond flour

Directions:

1. Preheat oven to 350°F.

2. Cook 3-4 strips of bacon, cut into pieces

3. Blend all ingredients on medium speed for 30 seconds, or until well-blended.

4. Pour mixture into lined muffin pan. (Tip: This makes 8 muffins. If you use a 12-muffin pan or two 6-muffin pans, fill the extra empty spots 3/4 full with water so it will cook evenly.)

5. Bake at 350°F for 30 minutes, or until a toothpick inserted comes out clean.

6. Let cool for 3-5 minutes, and enjoy!