Gluten-Free Sweet Potato Maple Bacon Egg Muffins – FULL CAL
Ingredients
- 1½ cups sweet potato spiralized or shredded
- 3 strips bacon uncured, thick cut
- 2 tbsp almond butter
- 2 tbsp almond flour
- 3 eggs
- 3 egg whites
- 2 tbsp brown sugar Swerve
- 1 tsp maple extract
- ½ tsp cinnamon
- Pinch salt
Instructions
- 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.
Nutrition
Calories: 282kcal | Carbohydrates: 15g | Protein: 16g | Fat: 18g | Fiber: 4g | Net Carbs: 11g