Cheddar and Jalapeño Cauliflower Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Low-carb savory muffins packed with sharp cheddar cheese and spicy jalapeño, perfect for a keto breakfast or snack. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs cauliflower florets, large eggs, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 25 min Serves 12 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and grease a 12-cup muffin tin with butter or line with paper liners.
  2. Step 2: Steam 2 cups chopped cauliflower florets until very tender, about 8-10 minutes; drain well and pat dry with paper towels to remove excess moisture.
  3. Step 3: In a large bowl, whisk 4 large eggs with 2 tbsp melted unsalted butter until combined.
  4. Step 4: Stir in 1 cup shredded sharp cheddar cheese, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Fold in the drained cauliflower and 1 small finely diced jalapeño pepper until evenly mixed.
  6. Step 6: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 22-25 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean.
  8. Step 8: Let muffins cool for 5 minutes in the tin before removing; serve warm or store in airtight container for up to 3 days.

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