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Keto Jalapeno & Cheddar Cauliflower Muffins

  • Author: Mellissa Sevigny
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


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!


  • 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


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the cauliflower, jalapeno, eggs, and melted butter in a medium bowl.
  3. Add the grated cheeses and mix well.
  4. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
  5. Divide the batter evenly between 12 greased muffin cups.
  6. Bake for 30 minutes or until golden brown.
  7. Turn off the oven and leave the muffins inside for one hour to firm up.
  8. Remove and serve warm or cold.
  9. 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


  • Serving Size: 1 muffin
  • Calories: 110
  • Fat: 8g
  • Carbohydrates: 2g net
  • Protein: 8g

Keywords: keto, low carb, tex Mex, Atkins, gluten free, nut free, grain free, muffins, bread, cauliflower

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