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
Theresa says
I just found your website this week. I made these muffins last night and they were amazing! Perfect side to a bowl of soup. I use a Ninja food processor to rice my cauliflower with no water added. You can also toss jalapeños in at same time. I then toss the cheese in the processor to grate. I baked my muffins in silicon muffin cups and they popped right out. Thanks for the great recipe. This one will definitely go into my regular rotation.
Mellissa Sevigny says
I haven’t made these in a long time but your comment reminded me that I really should make them again soon! Glad you liked them! :)
Philis says
Mellissa, I was not a cauliflower brownie convert, but this recipe was SO GOOD. Just made & I love the protein content/and cauliflower that you can not even taste, and not relying so much on heavy calorie almond flour. Even though we eat low carb we gain weight if we eat much of that, so recipe this is so welcome.
Just had a bite with lotsa butter & expect I will make these muffins often. Thank you so much for sharing your great kitchen creations.
Philis
Mellissa Sevigny says
You’re so welcome Philis! I’m thrilled that you liked these (even if the cauliflower brownies didn’t do it for you! ;) ) I’m always looking to reduce my coconut and almond flour usage too, and the cauliflower just works so well. In fact I think I’m going to make a batch of these soon for myself! Thanks for reminding me of how good they were!
Eve says
10 eggs, bell peppers (red & green), onion, browned jimmy dean sausage topped with sharp cheddar and baked at 350 for 25-30 mins in a muffin tin is my version. Will definately be trying your version very soon!! Just found your site and I am LOVIN IT!! Thanks!!
Nathalie says
I was thinking of doing this recipe in a bread pan, and then cutting in slice. Do you think it will work? Obviously, I’ll need to adjust the baking time. It looks so good, I just need to find fresh jalapenos.
Suzanne says
I love them!! The house smells so good too! I think I will use a little more jalepeno next time. I like spicy! Thanks for sharing your wonderful recipes!
Mellissa Sevigny says
You are so welcome Suzanne! I love these too, it’s been far too long since I’ve made a batch for myself!
Kim says
I have a ton of serrano peppers in my garden. I sliced them up and pickled some. Do you know how many it would take to be equal to the jalapeno? even pickled they are extremely hot, but I like hot. :) thank you!
Kelly says
Just made these and they are FANTASTIC. No cauliflower taste whatsoever and so savory. THANK YOU!
Mellissa Sevigny says
Glad you liked these Kelly! I loved them and plan to make them the first week I’m done with my Whole 30 and can have dairy again!
waggmore says
I have a 6 cup food processor and I rice cauliflower by just rough chopping and then putting in the food processor. No need to add water.
I’m just sayin…:o))
Bobbie
Mellissa Sevigny says
Thanks for sharing that tip Bobbie!
Donna says
Instead of greasing the muffin tin, do you think I could use paper cupcake liners?
Mellissa Sevigny says
Yes I think that would work.
Cas Messina says
These just came out of the oven, and I couldn’t wait to dig into one! As promised, these are amazing! I will definitely be making these again, and again, and again, and…Love them! Thank you so much for this recipe!
Anonymous says
I just made these and WHOA NELLY are they good! I didn’t have minced jalepeno’s and I was to lazy to dice them, so I used whole ones out of the jar. There are about 2 to 3 whole jalepeno’s in each one. We like it spicy in this house so it works out :) thank you so much for this recipe. This is going to become a staple around here!
Anonymous says
I learned how to rice califlower from big red kitchen and it’s AMAZING! Do you have to “wring” out some of the water from the riced califlower before making this recipe or is it good as is?
Mellissa Sevigny says
I didn’t wring mine out but I did let it drain for quite awhile so either way you should try to get as much of the moisture out as possible. Enjoy!