Ketovore Meatloaf Muffins
Updated: Mar 15
These little shockers are so delicious!!
Mix a pound of ground beef with one egg and 1 ounce of pork rinds that you’ve thrown in the blender to make crumbs.
Add in 2 to 4 tablespoons heavy whipping cream, a squirt of sugar-free ketchup, a spoon of swerve brown, a dash of Worcestershire and yellow mustard, and whatever seasonings you like.
I used pink salt, fresh ground pepper, smoked paprika, liquid smoke, cayenne, minced dried onion, garlic, and onion powder.
Mix well and use an ice cream scooper to scoop into nine silicone muffin molds.
In a small bowl, combine about 1/4 cup sugar-free ketchup, 1 Tbsp. yellow mustard, 1 to 2 Tbsp. swerve brown, a dash of Worcestershire, salt, and pepper.
Whisk together and brush over the top of the meatloaf muffins.
Bake at 350° for about 20 minutes.
Then crank the heat up to 450° for a couple of minutes to get a nice glaze on top.
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