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

Sweet Potato Maple Bacon Egg Muffins – LOW CAL

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Course: Breakfast
Keyword: Week 12
Cooking Method: Oven, Stovetop
Recipe Type: Eggs, Poultry
Servings: 3 servings
Calories: 194kcal


  • 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


  • PREHEAT oven to 350°F. Line a muffin tin with 9 paper liners (or use silicone liners on a baking sheet).
  • 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.
  • IN a large bowl, whisk together the eggs, egg whites, almond butter, almond flour, Swerve, maple extract, cinnamon, and salt until smooth.
  • 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.
  • BAKE for 25 minutes, until a toothpick inserted comes out clean.


Calories: 194kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Fiber: 3g | Net Carbs: 11g