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
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
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!
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: keto muffins
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Fat: 8g
- Carbohydrates: 2g net
- Protein: 8g
Leslie says
I have been waiting all week to make these. Could not wait to get off work and come home to make them. I had most of the ingredients on hand but wanted fresh jalapeños and an extra hour cooking time in the oven. I just took my first bite and felt like I was eating a green corn tamale. I am in love. we will be eating this with prime rib today. Can’t wait to try more of your recipes!
Kelly says
This was the first recipe I ever pinned around the time this posted. It has taken me this long to try this since I refuse to grate my own cauliflower. Now that stores do it for me I finally made this today. So flipping delicious. So glad I finally made these!!!
Jamie says
I was wondering if these would still turn out if, instead of a ricer, I used a food processor with the grate attachment? Thanks!
Mellissa Sevigny says
Yes Jamie, I think you’ll be fine!
Laura Willwerth says
This is a several months late but I used the method in the video-put cut cauliflower in the blender with water and chop-it was quick and easy.
Kim says
OMGosh. These muffins are absolutely amazing! Great taste and texture and still low carb. Thank you for sharing this and all of your delicious recipes!
Maeve says
I rarely comment on online recipes. But I have to say this one is AMAZING! And super simple. Also dangerous given you won’t be able to stop eating these low-carb gluten-free but definitely not fat-free muffins of happiness!
wendy says
Just made these and they are FANTASTIC and hoping to freeze some for future devouring lol
Gail says
Hi … can’t wait to try these … since you posted some Nutritional Info, is there any way you can determine the fibre in one muffin … thanks and love your site
Debbie says
These are fantastic!! My only change is that because I didn’t have any jalapenos, I used some Trader Joes Dragon Sauce. If you don’t like spicy, then you don’t need to worry about the peppers. I used teflon muffin tins and they stuck, so I will grease them the next time.
Kat says
Oh, goodness. I was skeptical at all the hype, but these are really, really tasty.
A few notes:
1. I used an immersion blender to combine the eggs, butter, cauliflower, and jalapeño. It made the mixture nice and doughy!
2. If you like spice, doubling up on jalapeño would be a fine idea.
3. My husband just ate five of these with dinner. Five. (That’s what they call an endorsement!)
MICHAEL CAPASSO says
I was coming to this comment section after making them last night, to basically give the same advice. Not quite enough kick from this amount of jalapenos to make it even seem worth using them, but thats a taste thing.
My husband dind’t eat 5, but between my GF and i we had about 7 lol
Debbie Luckinbill says
I love these. The second time I made them I used real diced onion and 1/3 cup mozzarella cheese with 3/4 cup pepper jack cheese. I left the jalapeños out. They look just like yours and made an even dozen.
I think I will stick to those ingredents cause I will be making these a lot. They are so good. Thank you for such a good recipe.