6 strips bacon
2 tablespoons (30 ml) bacon drippings or coconut oil, melted
1/4 teaspoon salt
3 tablespoons (32 g) coconut flour, sifted
1/4 teaspoon baking powder
4 ounces cheddar cheese, shredded
Preheat the oven to 400 degrees F. Fry bacon in a skillet until crispy, crumble, and set aside. Combine eggs with bacon drippings, and salt and whisk together until well blended. Combine coconut flour with baking powder and whisk into the egg mixture until there are no lumps left. Fold in bacon and half of the cheese. Grease muffin pan or use paper cups. Pour batter into cups and sprinkle the tops with the remaining cheese. Bake for 15 minutes.
Yield: 6 muffins
Per muffin: 21 g fat, 1.5 g net carbs, 15 g protein, 255 calories.
Recipe adopted from the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife