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
garrett the guacamolean says
These were pretty good. I riced the cauliflower dry in the food processor instead of using water in the blender. My wife loved them. Thanks
Mellissa Sevigny says
Thanks for letting me know that you guys enjoyed them!
Amanda says
Mellissa, these were amazing!!! I made a batch yesterday with the intent to have them around for easy breakfasts the rest of the week… they were ALL gone by bedtime! The main culprit was one of our teens who does NOT eat veggies- I was surprised he even gave one a try, but he loved them and probably would have eaten the whole pan if we weren’t around. This will be one of our regular recipes from now on- THANK YOU so very much!
Stephanie says
These are cooling in my oven as I type. I just snagged one from the oven to share with the hubby because I couldn’t wait any longer. Wow. Just wow. These are keepers. I followed the “ricing” procedure from the link and found it to be quite simple. The whole process was easy and the results are fabulous. Can’t wait for dinner so that I can have another. MMMmmmmmm.
Melissa Romano says
Has anyone tried making these as a drop biscuit instead of in a muffin tin?
Alexia says
The texture of mine held together but was also a little crumbly. I think they might not hold together as well if you tried them as a drop biscuit. When I put mine in the muffin tin I had to put them down so they stuck together.
Natalie Brooks says
Try peanut flour and up the protein! Great!
Leslie says
Made these tonight because I happened to have all the ingredients on hand- so delicious! Thanks so much for this recipe and all of your other wonderful work.
Samantha says
Hi Melissa!
I’ve bookmarked a whole bunch of your low carb recipes and couldn’t wait to try these, as well as those cauliflower brownies. I made the brownies a few days ago and was pleasantly surprised. These muffins though are amazing, and I see a lot more of them in my future. It sounds like they are being eaten pretty quickly in other homes, but with just me around to eat them, I was wondering, should I be refrigerating them? (The same goes for the brownies too actually). Also, my super picky eater of a boyfriend tried these as well and loved them! Hooray! Thank you!
Mellissa Sevigny says
Yes, I would refrigerate or freeze both the muffins and the brownies, just to be on the safe side! So glad you’re enjoying them, and thanks for the feedback! :)
Pansy says
Used the method in the video for mine which are in the oven as I type. So much easier than the food processor method. Only thing is I hit pulse instead of chop and cauliflower came out the texture of grits. I had to use paper towels to absorb all the moisture. But I think that will be perfect for this recipe. We shall see..
Michelle says
any additional adjustments needed if I use regular flour?
Mellissa Sevigny says
Michelle I’m not sure how much more you’d need, but regular flour isn’t nearly as absorbent as coconut flour. I’d increase it to at least 1/3 cup – maybe even 1/2 cup, but it’s hard to say without having tried it first. Let us know if you try it and how much you used! Enjoy!
Buttoni says
These sound wonderful! I know they’ll be good. Very similar to a roll I did a couple years ago, but mine had Italian herbs rather than jalapeno. Will defo try the jalapeno twist!