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
MissE says
These are incredible! I am making them for the 2nd time today and I added in a bag of baby spinach leaves that I needed to use up. So the muffins are green. I pureed the spinach in my vitamix along with the cauliflower rice, egg, and butter. Then I followed the recipe as directed. I will update you with how they are. I’m thinking other than the green color they will taste just the same.
Mellissa Sevigny says
What a great way to get some extra nutrition in there too MissE – let me know how they came out!
Mary Lee says
Thank you. I have been trying this for a weekand a half. This will help me so much.
Lisa says
I love these muffins….easy to make and delicious to eat!
Nina says
Love this recipe!!! I’m making it for the second time now, it works just as well with “daiya” fakey cheese and nutritional yeast instead of real cheese :). I find they turn out better if I keep them on the smaller side.
Jennifer says
I made these this morning except with Swiss cheese instead of cheddar because that’s what I had in my frig and they were soooo good! I didn’t want to stop eating them. Thanks!!
JessGNC says
Stop the presses. My husband, king of the picky eaters ate one of these and said “it’s not horrible.” From him, that is high praise. Then he ate the jalapeno popper soup and went “it’s okay.”
I will be sending you the bill for my heart attack.
In all seriousness, these were great! I hate cauliflower but I am learning that it is like tilapia or tofu…it absorbs the flavors you add to it.
Also, thanks for the tip/link on the ricing. That made a world of difference!
Nee Nee says
I really wanted to like these. My DH and I thought they were bland. We both would have liked more flavor. Still, there are other recipes of yours I plan to try. Thank you for posting them!
Nikki says
Love the recipe! I have also used a whoopie pie / hamburger bun size pan to bake in. It makes them thinner than a muffin would be and I like the crispy texture. Then I split them, and top with seasoned ground beef and a little guacamole, yum!
Linda says
These are fantastic! They came out exactly as you pictured. Easy to make and they do not taste like cauliflower – which is good as I’m not a fan. I happened to have all ingredients already but for those wondering, major (regular) grocery stores such as Kroger also sell coconut flour.
Nattie B says
These were delicious! I omitted the onion flakes because I didn’t have any and I substituted brown rice flour because I couldn’t locate coconut flour. So good!!
I also dipped some in tzatziki sauce and OMG, amazing! This recipe is a keeper.