Keto-Friendly Bacon, Cheddar, and Jalapeño Muffins

Recipe by Frank Tegethoff

With the extra flavorful add-ins of bacon, smoked cheddar, and jalapeño peppers, these savory muffins bring new life to keto breakfasts. Our All-Purpose Keto Muffin Mix keeps the prep work light and ensures the muffins come out just right every time — so you'll spend more time eating and enjoying and less time fussing with ingredients! 

20 mins
28 to 33 mins
50 mins
12 muffins
Mix Tips
Keto-Friendly Bacon, Cheddar, and Jalapeño Muffins


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  1. Preheat the oven to 375°F. Lightly grease the cups of a standard muffin pan or line the cups with papers and lightly grease the papers. 

  2. Stir together the eggs, oil, and milk or water until thoroughly combined.  

  3. Add the mix and stir until smooth; the batter will be thick.  

  4. Stir in the bacon, shredded cheese, and chopped pepper. 

  5. Divide the batter evenly among the prepared muffin cups, filling them close to full. 

  6. Bake the muffins until their tops are golden brown and a toothpick inserted into one of the center muffins comes out clean, 28 to 33 minutes. 

  7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a rack to cool completely. 

  8. Store muffins in the refrigerator for 5 days or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10 to 15 minutes or in the microwave for 30 seconds.

Tips from our Bakers

  • To make a loaf version of these savory muffins, prepare the batter as directed, adding an extra egg (for a total of 5 large eggs). Scoop the batter into a lightly greased 8 1/2" x 4 1/2" loaf pan or 9” x 4” x 4” loaf pan, then shake the pan to settle the batter. Bake the loaf until the top is golden brown and a toothpick inserted into the center comes out clean, 70 to 75 minutes. If the loaf seems to be browning too quickly drape a piece of foil over the top, continuing to bake until the bread tests done.