Cheddar and Cauliflower Cauliflower Muffins
Savory keto muffins packed with cauliflower and sharp cheddar cheese, perfect for a low-carb snack or breakfast on the go. This american-inspired keto (keto, low-carb) ready in about 40 minutes pairs finely chopped cauliflower florets, shredded sharp cheddar cheese, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups, finely chopped cauliflower florets
- 1 cup, shredded sharp cheddar cheese
- 3 large eggs
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, melted unsalted butter
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or line with silicone liners.
- Step 2: Steam 3 cups finely chopped cauliflower florets until tender, about 5 minutes. Let cool slightly, then pulse in a food processor until rice-like texture.
- Step 3: In a large bowl, whisk together 3 large eggs, 1/4 cup almond flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 4: Stir in the processed cauliflower, 1 cup shredded sharp cheddar cheese, 2 tbsp melted unsalted butter, and 2 tbsp chopped fresh chives until fully combined.
- Step 5: Spoon the batter evenly into the prepared muffin tin cups, filling about 3/4 full. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Step 6: Let muffins cool for 5 minutes before removing from tin. Serve warm or at room temperature as a savory keto snack or breakfast option.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheddar and Cauliflower Cauliflower Muffins take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Cauliflower Cauliflower Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded sharp cheddar cheese from drying out.
Can I substitute ingredients in Cheddar and Cauliflower Cauliflower Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Cauliflower Cauliflower Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Cauliflower Cauliflower Muffins keto?
Yes — this recipe is tagged keto, low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
