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Gluten-Free Sweet Potato Maple Bacon Egg Muffins – LOW CAL

By Rayzel | July 10, 2020 |
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Sweet Potato Maple Bacon Egg Muffins – LOW CAL

Print Recipe
Servings: 3 servings
Course: Breakfast
Calories: 194
Ingredients Method

Ingredients
  

  • 1½ cups sweet potato spiralized or shredded
  • 2 strips bacon uncured, thick cut
  • 1 tbsp almond butter
  • 2 tbsp almond flour
  • 1 eggs
  • 5 egg whites
  • 2 tbsp brown sugar Swerve 
  • 1 tsp maple extract
  • ½ tsp cinnamon
  • Pinch salt

Method
 

  1. PREHEAT oven to 350°F. Line a muffin tin with 9 paper liners (or use silicone liners on a baking sheet).
  2. HEAT a large pan over medium-high heat and cook the bacon until crisp. Remove from the pan, drain any excess oil, and chop finely.
  3. IN a large bowl, whisk together the eggs, egg whites, almond butter, almond flour, Swerve, maple extract, cinnamon, and salt until smooth.
  4. EVENLY divide the sweet potato and chopped bacon between the nine muffin liners then pour in the egg mixture until each cup is about ¾ of the way full.
  5. BAKE for 25 minutes, until a toothpick inserted comes out clean.
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