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
Katt OBrien says
I am new to Keto and found this website–it’s been a life saver. All of the recipes are SO GOOD! I made the muffins today and really wanted to eat the entire batch. I only had almond flour and it worked out fine. I did add more chopped raw jalapenos because I love spicy food. Thanks Mellissa for all the work you have put into this blog.
Elisabeth says
Hi Melissa!
What took me so long to try this recipe?
I’m always looking for a “grab and go” breakfast that I can take to work. I also don’t like anything that tastes overly egg-y (I don’t even like scrambled eggs, hard-boiled eggs, egg salad, etc). I LOVED this recipe! It’s going to become a regular “go to” recipe for me – a triple batch to bake on Sundays so they will last me all week! PS… these are great warmed in the microwave with a cream cheese schmear!
CC says
Do you have to use coconut flour, or can you use regular flour?
Thanks!
Lorna says
Hi Melissa,
Thank you so much for all of your fabulous recipes!
When making these muffins, I wondered about the Nutrition Information and I calculated it with My Fitness Pal and it came out to CAL 198, PROTEIN 11.75, FAT 15.5, CARBS 2 net.
I am still waiting for the muffins to cool, however, I feel certain that they will be delicious!
Thanks again!
Gloria says
When I entered into My Fitness pal the calories and carbs were much higher than published. What’s up with that!
Mellissa Sevigny says
MFP is notoriously inaccurate.
Carrie says
Wow! These are incredible! I’m so glad I doubled the recipe. I think we’ll make this a staple in our house from now on. **Tip: purchase the frozen riced cauliflower from Costco (if you have one nearby) and it will save you a big step. It also means you get to eat them faster!
Thank you so much for all your great recipes! Your week 1 is what helped me get in to ketosis.
Liz says
Did you just thaw out the frozen riced cauliflower? I have the same thing, and I was wondering if I could use it forthright recipe…
Vicki says
I used Costco riced cauliflower. I didn’t have mozzarella. I used 1/3 c Parmesan and 1/2 chedddar aged. These muffins are delicious.
Vicki
SW says
These are really delicious. I made some substitutes. I used only cauliflower, buckwheat flour, baking soda, Daiya vegan pepperjack cheese and ground chia seeds(egg replacement). Thanks for the recipe.
amber says
How was it with the vegan cheese? I don’t really eat a lot of eat of lot of dairy!
SW says
Delicious!
Michelle says
OMG! These were SO good! I only made half a recipe to try them. (I don’t know why I should have doubted they would be amazing since every other recipe I’ve tried from your site has been amazing) Even my husband was impressed.
tricia beau says
I want to try and make these as an appy – how long do you think I would need to bake them if they were in mini muffin tins? Has anybody tried that?
Sherrie says
Could almond flour be used in these instead of coconut flour?
Gabrielle says
I’m wondering he same thing. Did you try it with Almond?
Lynn Price says
Just pulled these out of the oven, and have taken my first bite. These. Are. A. Religious. Experience. Beyond amazing. It really does eat like a muffin. I didn’t have jalapenos, so I substituted with diced green chilis. Pure culinary fabulosity.