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
mandy cat says
These look perfect to try out in my new (tragically ill named) muffin top pan. I’ve been experimenting with various recipes to get something closer to a low carb version of Sandwich Thins than a muffin.
I call this pan ill named because when you look for recipes that use it, a million exercises for our mid section come back first.
Jill says
Made this recipe this afternoon but instead of muffin tins I used a loaf tin, worked well the flavour is awesome, I used onion powder as I didn’t have onion flakes and also semi dried chopped up chilli flakes.
I love this recipe. ?? yummy.
Sarah Shams says
Hey Mellissa, lovely recipe! One question though, if I use paper muffin liners, do I need to grease them? I realize spraying them with non-stick spray is the best option but they’re not readily available here.
Thanks a bunch!
Reshma says
Just made this and they are delicious! What is the best way to store them?
Hank says
Hi Mellissa :) Wanted to say *Thanks* for the recipe! I’ve been doing a tater tots one and it’s been great, yours I will try next for sure.
Another thing I wanted to say thanks for is the vid ‘ricing cauliflower’… yes it is life changing! I saw that a few months ago, got a large blender, and have been doing it that way ever since. What a major benefit! Clean up is a snap! It’s just awesome :)
The only thing I do different than the vid is to take some cheese cloth and squeeze the water out of the rice before putting it in the mason jar.
Super that you included the link to that vid, the food processor way of ricing is so messy and clean up is daunting, so I was rarely making it. Not Now! :)
Thanks again, Hank
Ashley says
These were SOOOOOO good! Like holy moly good! I didn’t have any coconut flour so I used carb quick instead and it worked great. I need like a ton more and I will be in heaven!
PS I really tried to give it 5 stars but it really wouldn’t let me?
Mellissa Sevigny says
So glad you liked them Ashley!!!
Vlasta says
Delicious!
CaitlinBrooks says
Great texture, great flavor! I went a little crazy and melted some Kerry Gold on top of the two I ate! So good.
Mellissa Sevigny says
I heartily approve your use of Kerrygold on these – can only imagine! You have to try my latest Sun-Dried Tomato and Asiago Zucchini Bread or Muffin Recipe – I think it’s even better than these believe it or not!!!
Kathy says
Delicious!! I loved them. Already had 3 after dinner. Don’t think they’ll last long.
Thanks for all the great recipes!
MissE says
Oh, also Melissa, I just want to thank you again! Your recipes are incredible and the meal plans are such an amazing tool.
When I started to follow them 3 weeks ago I was at 208 and had been bouncing between 203 and 208 for a month (I started at 237 back in February). Yesterday I hit 199 and this has been the easiest “diet” I’ve ever followed.
Mellissa Sevigny says
Congrats on being back in “Onederland!” :)