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Keto Jalapeno and Cheddar Cauliflower Muffins


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

 

 

 

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 :

  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.

Written by Healthy Cat

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