Delicious Keto Eggy Muffins and Cheesy Jalapeno Poppers: Recipes and Images

Preheat your oven to 375°F.Line a cookie sheet or baking sheet with parchment paper. Put your bacon slices out flat on a microwave-safe plate lined with a paper towel. Microwave for 4 or 5 minutes, flipping halfway through. Set aside to let them cool down. Add salt and pepper, cheddar cheese and cream cheese in a medium-sized mixing bowl. Microwave for 15 to 25 seconds. Stir together until mixed well. Scoop your cream cheese mixture and place it into a plastic baggie. Off the corner of the baggie and squeeze the mix into your jalapenos. Wrap bacon around jalapenos and hold in place with a toothpick. Place jalapenos on the baking sheet and cook for 15 or 20 minutes. Turn your oven from bake to broil and broil for 2 to 3 minutes while watching the progress. You don't want them to burn, and at the higher broiling temperature, that can happen if you don't keep an eye on what is going on.

create a image about this recipe below Keto Eggy Muffins   This makes a great dish for breakfast as well as a handy snack to grab and go. These keto-approved egg muffins are simple and quick to make, and taste great to kids and adults alike. Makes 6 servings, 2 muffins per serving.   Ingredients   ·       2 scallions, finely chopped ·       5 ounces chopped, air-dried chorizo, salami or cooked bacon ·       12 eggs ·       2 tablespoons red pesto or green pesto (optional) ·       Salt and pepper ·       6 ounces shredded cheese   Directions   Preheat your oven to 350°F. While the oven is heating, line muffin tins with baking cups or butter.   Mix together eggs and pesto, salt and pepper. Add your favorite cheese and stir well. Drop the chorizo and scallions in the bottom of each tin, pouring the egg mixture on top.   Bake for 15 to 25 minutes, depending on the size of your muffin tins.

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Mix cream cheese with a whisk until no lumps remain.Add in stevia and vanilla, whisking until smooth. Add in heavy cream and egg. Again, whisk until batter is smooth. The cream cheese will break into small lumps and you will need to whisk briskly for a few minutes at this step to try to remove as many small lumps as possible. Having a few tiny lumps leftover is okay but you want to whisk most of them, otherwise it will affect the outcome of the cake. Pour batter into a microwave-safe 8-ounce ramekin. Cook at full power in microwave for 1 minute. Cake should be bubbling at the surface but not completely set in the middle.