These low carb cauliflower and cheese muffins are filling and delicious!
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These muffins are just perfect for picnics and other portable lunches! They taste just as good cold as they do hot, and they really aren’t very difficult to make! And if you’re craving mac and cheese – this is a very good alternative!
Cut up a head of cauliflower into small pieces, then boil until just tender.
Drain the cauliflower, and return the saucepan to the heat. Add heavy cream, onion powder, and cream cheese, then whisk over a low heat until the cream cheese has melted into the cream.
Add shredded cheese (I used a “mac and cheese” blend, but anything with sharp cheddar in will work well!), and stir or whisk until it is fully incorporated. Season with black pepper.
Beat two eggs in a cup or bowl and add a little of the sauce to the eggs to temper it. Add the egg mixture into the sauce and stir well.
When the sauce is smooth, add the cauliflower back into the pan and stir well to combine.
Spoon the mixture into some muffin pans sprayed with non-stick spray. Sprinkle a little extra cheese on the top of each one.
Place in a preheated oven for 15-20 minutes.
Remove from the oven and allow to cool for at least 15 minutes so that they can harden up and be removed from the muffin pan.
These #lowcarb cauliflower and cheese muffins are filling and delicious! Click To Tweet