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
Alexei says
We have made several batches of these since the original blog post and continue to be amazed at how great they are. I was already a fan of cauliflower, so this application was genius! I can’t taste the cauliflower at all. Some notes:
– instead of jalapeños we have been using the Trader Joe’s New Mexico chilies (small tin). They give it a nice kick.
– we have tried adding bacon as well as crumbled sausage; both applications worked well
– we tried adding some other veggies, but this had mixed results: sometimes the veggies added too much liquid and changed the consistency.
– instead of cheddar we use the Costco mexican cheese blend
I love how versatile this dish is; it can be a quick breakfast, a snack, or a side with a meal.
Mellissa Sevigny says
Alexei thank you SO MUCH for sharing all of your tips! I especially love the idea of using the canned green chilis in the recipe – I cannot WAIT to try that myself! All of these are great, I’ll be making another batch soon! :)
Unknown says
Big thanks for these! They are absolutely fantastic and stave off every carb craving anyone could ever have! Thank you!
Mellissa Sevigny says
Awesome, so glad you liked them!
bnejedlo14 says
Made these tonight and they are fabulous! Who knew you could use cauliflower??!!! Really yummy and I’ll make these again. Thanks for a great recipe.
Mellissa Sevigny says
Thanks for the feedback, thrilled that you liked them!
Reeves Photography says
Sooooo good. Oh my gosh! I used carbquick instead of the coconut flour because I couldn’t find any around here. I also fried up 4 crispy pieces of bacon and crushed them and mixed it in as well. They were amazing! My husband loved them too and we couldn’t wait to eat the leftovers. I’m anxious to make them again soon!!
Mellissa Sevigny says
I’ve never tried carbquick but maybe I should check it out! I love your bacon idea, going to try that in my next batch! Glad you guys liked them!
Cierra David says
I used rice flour and they were amazing! I can’t believe I cooked anything edible! Thank you so much :D
Mellissa Sevigny says
Congrats Cierra! Glad my recipe helped you make something delicious! Good idea on the rice flour, never even thought of that!
Deb (Smoothie Girl Eats Too) says
I made these tonight- yum! In fact I also took a page from your book a few weeks ago and baked an egg on top (I made it in a small circular baking dish instead of muffins) OMG delish! Thank you!
Mellissa Sevigny says
So glad you liked these Deb and I love the idea of baking the egg right into it! Genius, totally trying that next time!!!
Rose says
Last time I was on low carb I lost 68 pd. Time to start it back up. Yes carbs got me again. Your site is exciting. Can’t wait to try the muffins. Sound so good. Will order the coconut flour today. I will let you know what I think :) and keep looking at your recipes.
Mellissa Sevigny says
Those pesky carbs sneak right up on you!!! Hope you enjoy the muffins, this is one of my favorite recipes right now! I’ll be making another batch for myself soon too!
Eric says
Could you bake these in a pie plate, and then cut into wedges? Any idea how long to bake?
Mellissa Sevigny says
Great idea Eric, I don’t see why not. I think the baking time would be around the same, you might need to leave them in the oven for an hour and a half instead of an hour to get them to dry out enough in the center. Or not, if you try it just keep checking to make sure they are firm. Then let them cool completely before cutting into it if you want to be able to pick it up and eat it rather than using a fork. Let me know how they come out!
Jennypenny says
You had me at jalapeno & cheddar. Just made ’em, and they turned out great! So yummy!
Mellissa Sevigny says
Awesome Jenny, thanks for the feedback! I’m so glad everybody is liking them as much as I did!
CJ - Food Stories says
This looks amazing & I can’t wait to try them :-)
Mellissa Sevigny says
Hope you like them CJ!