If you’re craving something savory, cheesy, and satisfying—but want to keep it low carb—these Cheesy Cauliflower Muffins are your perfect fix. Packed with flavor and nutrients, they make a great grab-and-go breakfast, snack, or side dish. Plus, they’re naturally gluten-free and keto-friendly!
Ingredients:
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2 cups riced cauliflower (fresh or frozen, cooked and well-drained)
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2 large eggs
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1 cup shredded sharp cheddar cheese
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¼ cup grated Parmesan cheese
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¼ cup almond flour
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2 tbsp chopped green onions (optional)
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½ tsp garlic powder
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½ tsp onion powder
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Salt and black pepper to taste
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Olive oil spray or muffin liners
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Instructions:
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Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
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Cook the cauliflower (microwave or steam) and let cool slightly. Then, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
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In a large bowl, combine the cauliflower, eggs, cheddar, Parmesan, almond flour, green onions, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
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Spoon the mixture into the muffin tin, filling each cup almost to the top. Press down slightly to compact.
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Bake for 20–25 minutes, or until golden brown and set in the center.
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Cool for 5 minutes, then remove from the muffin tin and serve warm—or store in the fridge for quick meals throughout the week!
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Optional Add-ins:
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Cooked crumbled bacon
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Diced jalapeños for heat
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Chopped spinach or herbs for extra greens
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