Of course! Low-Carb Cheesy Cauliflower Muffins are a fantastic savory snack, side dish, or breakfast option. They’re tender, cheesy, and satisfyingly muffin-shaped without the carbs.
This recipe is gluten-free and keto-friendly.
Low-Carb Cheesy Cauliflower Muffins
These muffins are held together with cheese and egg, making them naturally low in carbohydrates.
Yield: 12 muffins
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
· 3 cups riced cauliflower (from about 1 small head, or a 12-oz bag of frozen, thawed)
· 2 cups shredded sharp cheddar cheese, divided
· 2 large eggs, lightly beaten
· 1/2 cup grated Parmesan cheese
· 1/4 cup almond flour or coconut flour
· 1/4 cup finely chopped chives or green onions
· 3 tablespoons butter, melted (or olive oil)
· 1 teaspoon garlic powder
· 1/2 teaspoon onion powder
· 1/2 teaspoon smoked paprika (plus more for sprinkling)
· 1/4 teaspoon black pepper
· 1/4 teaspoon salt (adjust to taste, as the cheese is salty)
· Optional Add-ins: 4 slices cooked crumbled bacon, 1/4 cup diced ham, or 1 jalapeño, finely diced.
Instructions:
Step 1: Prepare the Cauliflower
- If using fresh cauliflower: Cut the florets from the head and pulse in a food processor until it resembles rice. Alternatively, you can use a box grater.
- Cook the cauliflower: Place the riced cauliflower in a microwave-safe bowl. Microwave on high for 4-5 minutes, stirring halfway through, until tender. OR, you can steam it in a skillet over medium heat for 5-7 minutes.
- Remove excess moisture: This is the most important step to prevent soggy muffins. Let the cooked cauliflower cool slightly, then transfer it to a clean kitchen towel or a few layers of cheesecloth. Twist and squeeze over the sink to remove as much water as humanly possible. You should be left with a fairly dry ball.
Step 2: Make the Muffin Batter
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin very well or line it with parchment paper liners.
- In a large bowl, combine the squeezed-dry cauliflower, 1 1/2 cups of the cheddar cheese, Parmesan cheese, almond flour, chives, melted butter, garlic powder, onion powder, smoked paprika, pepper, and salt.
- Add the lightly beaten eggs and stir until everything is well combined. The mixture will be thick.
- Fold in any optional add-ins like bacon or jalapeño at this point.
Step 3: Bake to Perfection
- Divide the mixture evenly among the 12 prepared muffin cups, pressing down gently to pack it in.
- Sprinkle the tops with the remaining 1/2 cup of cheddar cheese and a light dusting of smoked paprika.
- Bake for 25-30 minutes, or until the tops are golden brown and the edges are slightly crispy.
- Let the muffins cool in the pan for at least 10-15 minutes before removing them. This is crucial, as they are very delicate when hot and will firm up as they cool.
- Use a butter knife to gently loosen the edges before popping them out.
Tips for Success:
· SQUEEZE THAT CAULIFLOWER: Seriously, squeeze it until no more water comes out. This is the secret to a firm, non-soggy texture.
· Grease the Pan Well: These muffins love to stick. Using parchment paper liners is the safest bet for easy removal.
· Let Them Cool: Patience is key. They need time to set and will hold their shape perfectly once cooled.
· Flour Options: Almond flour gives a slightly nutty flavor and tender crumb. Coconut flour is more absorbent, so if you use it, you might need an extra egg or a tablespoon more of butter to keep the muffins moist.
· Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days. They reheat beautifully in a toaster oven or air fryer for a few minutes to re-crisp the edges.
Enjoy your delicious, low-carb treats! They’re perfect for meal prep and are a great way to sneak in some veggies.