Low Carb Cheesy Cauliflower Muffins

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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:

  • 2 cups riced cauliflower (fresh or frozen, cooked and well-drained)

  • 2 large eggs

  • 1 cup shredded sharp cheddar cheese

  • ¼ cup grated Parmesan cheese

  • ¼ cup almond flour

  • 2 tbsp chopped green onions (optional)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and black pepper to taste

  • Olive oil spray or muffin liners

  • Instructions:

    1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.

    2. 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.

    3. 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.

    4. Spoon the mixture into the muffin tin, filling each cup almost to the top. Press down slightly to compact.

    5. Bake for 20–25 minutes, or until golden brown and set in the center.

    6. Cool for 5 minutes, then remove from the muffin tin and serve warm—or store in the fridge for quick meals throughout the week!

    7. Optional Add-ins:

      • Cooked crumbled bacon

      • Diced jalapeños for heat

      • Chopped spinach or herbs for extra greens

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