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
Stacey says
Do these freeze well?
Cami Valenzuela says
My husband would love these. We have company coming this weekend i am thinking yhese would be perfect for them.
Margot C says
I have a bunch of fire roasted jalapenos that i have saved in the freezer. I bet they would be great in this!
Kari says
These are delicious and made a double batch this time as they were eaten so fast the last time. I use the jarred pepperoncini (remove seeds and 1 Tbsp only) instead of jalapeño pepper as most of the family doesn’t like such spicy food but this gives it enough of a punch and onion powder instead of flakes. I also threw in some chopped cooked spinach just to get some greens in it. I cooked it for only 20 minutes this time and left it in the oven for 20 minutes and they came out perfect. Last time when I followed the time recommendation they were overcooked….but still delicious.
Marie Mary Ferraro says
I made these today, didn’t have fresh jalapenos so I used pickled. they are amazing. Will def be a staple at our low carb house. I can’t wait to try more of your recipes.
Linda says
Can you use dairy free substitute cheese?
Leah says
Made these and loved them, still had a ton of cauliflower left. So, made a 2nd batch pizza flavored by subbing pepperoncini for the jalapeno and doubling the mozzarella instead of 1/2 cheddar. Also 1tblsp Italian seasoning and 15 pepperoni. Also, yum. What a great base recipe, I cant wait to see what I dream up next. Best part is, they are portable, and packable which makes Keto stickable! I could hug you, for sure.
Donna W. says
Oh my stars Mellissa !!!! These are delicious! Made the chili last night so I am ready to have chili and these delicious muffins TONIGHT! I couldn’t help it and ate one before the hour cooling in the oven. It stuck to the paper liner but I don’t mind peeling/eating it from the paper. In less than a hour I will know if they still stick to the cupcake liner. I added bacon bits, no jalapeno peppers so used pepper jack cheese instead of mozzarella. THANK you for everything. I began LCHF Keto style eating and your sight has been a great encouragement. Donna
Melanie says
Do you ever use a juicer to rice cauliflower? We have one and it does such a nice job of separating the pulp from liquids, but I wonder if it removes too much liquid?
Laura Willwerth says
I made these last night to take to a work luncheon today. The muffins were better than I expected. Everyone tried them and most really liked them. For some the jalapeno was a little too spicy but I thought it was the perfect combo. One co-worker tried it without knowing what it was and stopped after the first bite-“this is great!, What is it?”. Several asked for the recipe-it’s a keeper!