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prep time
12 min
cook time
40 min
ready time
52 min
Keto Cauliflower Cheddar Muffins
These savory muffins can be your breakfast, snack, or side dish to a main meal! Fresh cauliflower is baked into these muffins for a super tender texture that is more pillowy than any corn bread or biscuit you may have had before. You’ll want to keep these muffins in your rotation.
Jessica L.
Net Carbs
3.4 g
Fiber
1.7 g
Total Carbs
5.1 g
Protein
9.2 g
Fats
18.5 g
217 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, Raw
10 ounce
Salt
¼ teaspoon
Green Onions
1 tablespoon, chopped
Garlic Powder
⅛ teaspoon
Thyme, Dried
⅛ teaspoon
Almond Flour
⅓ cup
Baking Powder
¼ teaspoon
Cheddar Cheese
1 cup, shredded
Raw Egg
2 large
Heavy Cream
½ cup
Recipe Steps
steps 4
52 min
Step 1
Preheat an oven to 350 degrees. In a food processor, pulse raw cauliflower florets until you have very fine cauliflower rice. Transfer this to a large mixing bowl.Step 2
Stir into the cauliflower the salt, green onion, garlic, thyme, almond flour, baking powder, and shredded cheddar.Step 3
FInally, stir in the eggs and heavy cream. Line six muffin tins with muffin liners and fill each one completely to the top with muffin batter. Tap the muffin tray gently to settle the muffins.Step 4
Bake the tray for 37-40 minutes and until the tops are a golden brown. Let the muffins cool before eating, as the centers are very tender. Enjoy!
Comments
RousingArugula139439 3 years ago
Recipe says line 6 muffin tins. This recipe made 11 muffins. Cooked for 38 min. Taste great!!! Thank you recipe developer.
Ashink86 4 years ago
This recipe actually made 8 muffins for me and I didn't care for the taste, not my favorite.
MaddyPage 5 years ago
I made 12 muffins according to recipe but it only filled 8 muffin liners.
R492 5 years ago
Great flavor. I ate after I made it.
Slsmama 5 years ago
These were yummy, even my husband liked them the next day. I find you need to keep them overnight in a baggy for moisture.
Janice 5 years ago
I made these and followed the recipe. While they looked good, they don't taste good. They are sludgy and the recipe author describes them as " very tender" inside - what he or she means is that they fall apart. I am not referring to immediately after they come out of the oven, I mean the next day. If you want to use eggs and cheese to make a meal, it would be better to throw some vegetables in and make mini frittatas. The addition of the almond flour doesn't make these into a "muffin" but it does make them taste worse as they inhabit that in between space of sort of baked item and egg/cauliflower. I'd give this a hard pass unless you love the mixture of cauliflower and almond flour together. Sorry.