Cauliflower and Cheese Muffins

4.86 from 7 votes

These low carb cauliflower cheese muffins are filling and delicious! Gluten free, LCHF and keto recipe that makes a great side dish or snack!

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Prep Time 5

Cook Time 35

Total Time 40

Makes: 12 Muffins

Net Carbs: 3

Calories: 179

Ingredients Equipment Method Nutrition Video Notes

Ingredients

US CustomaryMetric

non-stick spray
1 large cauliflower cut into very small pieces
1 cup heavy cream
2 oz cream cheese
1¾ cups shredded sharp cheddar cheese divided
½ teaspoon onion powder
black pepper
2 eggs beaten

Equipment

Wilton Non-Stick 6-Cup Standard Muffin Pan, Set of 2, Silver

Step-by-Step Instructions

Preheat the oven to 350F. Oil a 12-hole muffin pan with non-stick spray.
Boil the chopped cauliflower in water until tender. Drain and set aside.
Cook the heavy cream and cream cheese over a low heat until the cream cheese has melted. Add onion powder and black pepper.
Add 1½ cups of the shredded cheese (reserve ¼ cup for later) and stir until smooth.
Temper the beaten eggs by adding a little of the hot sauce to them, stirring well, then adding the mixture to the sauce.
Add the cauliflower to the sauce and stir well to combine. Spoon into the muffin pan.
Sprinkle with the reserved shredded cheese and bake for 15-20 minutes.
Leave to cool for at least 15 minutes before removing from the muffin pan.

Nutrition

Serving: 1MuffinCalories: 179kcalCarbohydrates: 4gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 76mgSodium: 156mgFiber: 1gSugar: 1gNet Carbs: 3g

Video

Notes

3g net carbs per muffin.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.