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
Chesley says
Can you use regular flour instead of coconut flour?
DENEE' says
Regarding coconut flour, I have found Bob’s Red Mill brand @ Big Lots or online discounted like Vitacost.com & Neutrition.com
Debbie M says
Thank you for that good sourcing tip! I’m just discovering keto, and this seems to be an AWESOME web source of meal planning and recipes! Really appreciate all the participating keto cook comments.
Aurelie Luc says
Is there anyway to substitute for the eggs?
Janet says
Has anyone tried them in the microwave? My oven died and it will be weeks before the parts arrive
Sarah says
Tasty, easy – love this recipe!!
Laura says
This is such a great recipe. I left out the butter, and substituted lowfat cottage cheese for the mozzarella, to reduce the fat a bit since I am aiming for 35/35/30 daily macros. The only problem with this recipe is that I probably have to double it next time because my kids are eating them all before I can.
Claire says
am currently trying these with almond ‘meal’. :-/ tried to make Almond flower, but my tiny little food processor just wasn’t up to the task, so I’m hoping for a ‘corn meal’ texture. Oh well! I’m sure they will be good either way!!
Susanne says
Just made these for dinner – OMG. This recipe has now joined the list of my all time favorite low carb recipes. YUMMY!
ConnieS says
Mellissa, your site is a God sent!!!! Thank you! Just wanted to tell you that I made these muffins today only to find out that the heating element in my oven had died :( so I quickly changed them over to my microwave muffin pan & nuked them on high for 10 mins in an attempt to try & salvage anything I could. Because nothing browns in there I threw a couple of them under the broiler (which is still ok) and browned them a bit. Believe it or not, they were very “muffin like” all the way through when cooked in the microwave. (and very yummy too!) I can’t even begin to tell you the difference in my life since finding your site. Thank you from the bottom of my healthier heart!!!
Stormie says
I just made these last night, but used the half of can of peppers left over from the Cuban Pot roast recipe instead of jalepenos and almond flour instead cuz I still have some of that from the other recipes I’ve made.
SUPER delicious, and I love the texture…. How weird…
Mellissa Sevigny says
Sounds like a great variation Stormie – can’t wait to try it out myself!
Stormie says
I brought some to work to share, and all the ladies loved them!