These nut free Keto Jalapeño & Cheddar Cauliflower Muffins are oh so cheesy and delicious! Perfect alongside your bacon and eggs for breakfast, or as a side to your favorite keto soup or chili – these low carb cheddar muffins are going to be a hit any time of day!
I made these low carb cauliflower muffins last week and have been super excited to post about them ever since! Over the course of 2 days, I pretty much only ate these keto jalapeño & cheddar cauliflower muffins, and was happy to do it.
In fact, I was super disappointed when they were all gone, and no I did NOT offer to share with anyone else in the family! ?
These keto jalapeño & cheddar cauliflower muffins don’t really have a bready texture like a muffin, but I wasn’t sure what else to call them. They are cheesy and hearty and taste amazing!
Firm and chewy if you eat them cold, these keto jalapeño & cheddar cauliflower muffins get all soft and cheesy/gooey in the center when you heat them up slightly in the microwave.
SO GOOD!
These keto jalapeño & cheddar cauliflower muffins go perfectly with some some eggs for breakfast or as a veggie side dish to any protein for dinner. Very kid friendly, they are fun to eat and have virtually no cauliflower flavor.
I just bought another head of cauliflower so that I can make these low carb cauliflower muffins again this weekend – I already can’t wait! Hope you guys like them too, as always let me know how they come out!
Keto Jalapeno & Cheddar Muffins Recipe Video
Keto Jalapeno & Cheddar Cauliflower Muffins
These Keto Jalapeño & Cheddar Muffins are cheesy and delicious, with no discernible cauliflower flavor! Low carb, gluten free, nut free, and Atkins friendly – even the kids will love them!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: keto muffins
Ingredients
- 2 cups riced, raw cauliflower
- 2 tablespoons minced jalapeno
- 2 large eggs, beaten
- 2 tablespoons melted butter
- 1/3 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 tablespoon dried onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/4 cup coconut flour
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine the cauliflower, jalapeno, eggs, and melted butter in a medium bowl.
- Add the grated cheeses and mix well.
- Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
- Divide the batter evenly between 12 greased muffin cups.
- Bake for 30 minutes or until golden brown.
- Turn off the oven and leave the muffins inside for one hour to firm up.
- Remove and serve warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Fat: 8g
- Carbohydrates: 2g net
- Protein: 8g
Keywords: keto, low carb, tex Mex, Atkins, gluten free, nut free, grain free, muffins, bread, cauliflower
I made these and love them! I didn’t have coconut flour, so substituted 1 cup almond flour and cut down to only 1 egg. Also used minced garlic and added red pepper flakes. Delicious alternative to cornbread muffins!
★★★★★
I ate 7 on the first day! I had to stop myself from eating the entire dozen! I’m making another batch right now as we speak and promised myself to keep these in the freezer to try to slow myself down.
Clearly I love this recipe. (Can you tell?) It’s easy to add your own preferences in spices. I added in raw garlic, paprika, and and cayenne for extra spice. I baked for 30 minutes. Today I’ll try a few minutes less to see if there’s any difference. Thanks so much for this! I was getting tired of whipping out a pan to make eggs every morning.
★★★★★
So happy you’re enjoying them! I haven’t made these in ages, time to add them back into the rotation!
I made this recipe twice and were perfect. First time I followed recipe, 2nd time I did not have mozarella or jalapenos, I switched it for 1 tsp of cayenne, 1 tsp red pepper flakes and extra cheddar and parmasean.
Once all ingredients were mixed your mixture will not look like batter, more crumbly and that’s fine. Also my oven cooked them in 25 mins so keep an eye on them.
★★★★★
Well, I sure did my “shouting from the rooftops” for this recipe (I mean, shared it on Facebook) because it was so good I could not stop eating the muffins! It was my dinner delight! And this was my VERY FIRST TIME to use coconut flour, so I am convinced about how useful it can be (instead of white flour). So happy here, on this Saturday night, thanks for posting this wonderful recipe. Every one in my house loved the muffins!
★★★★★
Thanks so much Greg! So happy to hear they were a hit with the entire family!
I absolutely love these muffins. This will be my third time making them. The 2nd time, I didn’t have jalapeños, so replaced with green onion and crispy bacon bits, and left out the onion flakes. I haven’t tried making keto bread yet, so this recipe suffices for my bread craving. I halve them and add a pat of butter. YUM! Thank you for sharing this delicious recipe.
★★★★★
I followed these instructions exactly and these came out as inedible dense little hockey pucks. What a waste of time and money! There’s no way I could have served these to anyone else. I could have really used some photos of the process. Maybe someone can help me figure out what I did wrong?
-First, the “batter” looked like stuffing. I wasn’t sure if that was right and checked the recipe again to see if the strange consistency was addressed at all but all I saw was another reviewer saying she used an immersion blender for a doughy consistency. I gave that a shot.
– I put the dough in the cupcake liners with a little scoop and again, I wasn’t sure if it was right because I just had little dough balls. Was I supposed to press them down? Would they settle? I didn’t know, so I pressed them into the pan.
– I left the muffins in the oven for 1 hour after baking and, yup, they were very dark brown when I took them out. They tasted like a burnt quiche somehow. I want to try again but not until I figure out what went SO wrong here.
★★
It’s not necessary to “blend” this into a smooth batter. I think that’s where you went wrong. The texture of the riced cauliflower gives them some lightness when they are baked. Just mix to combine like the recipe says. I used a wooden spoon.
I used a scoop to portion into the tins, also, and then gently pressed them down, just enough to spread out the scoop into the bottom corners of the tin. Gently.
These do get dark brown on the outside, but mine don’t taste burned at all. It’s not a cheddar muffin, but it’s a pretty tastey substitute.
Niki, it sounds like they just overcooked and burnt. I have an electric oven, and it really retains the heat after turning off. I just found this recipe, it sounds delicious, and will make it as soon as I get some coconut flour. I will just watch them after I leave in the oven. Melissa, just found your site last night looking for a swordfish recipe. Been following a Keto diet 8 wks now, and making your Turbo Soup right now! Will try some of your others also. Thanks!
Forgot to rate it. I’m a good cook and can read a recipe to know if it will work.
★★★★★
Thanks for this recipe. I have made 3 batches now, mostly for breakfast. So I have subbed chopped ham for the jalapeño and made the garlic powder and onion optional. When I was visiting my sister, she made me bake 2 dozen for her freezer! I am new to your blog, but enjoying the explorations.
When it says riced… do I also need to cook the cauliflower?
I LOVE your recipes! Thank-you for all the work and thought you have put into these.
No need to cook the cauliflower Debbie!