These savoury muffins are packed full of flavour. The trick to making them really special is by roasting the cauliflower first which results in a rich caramelised flavour. Keto Cheesy Cauliflower Muffins!
Keto Cheesy Cauliflower Muffins
These keto-friendly muffins freeze really well so are a great make-ahead snack. They’re delicious served on their own with a slather of butter, or create delicious keto croutons by crumbling them over your favorite salad.
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Yield: snack
Keto Cheesy Cauliflower Muffins
These savoury muffins are packed full of flavour. The trick to making them really special is by roasting the cauliflower first which results in a rich caramelised flavour. Keto Cheesy Cauliflower Muffins!
Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- 1 small cauliflower (300 g/ 10.6 oz)
- 1/3 cup stevia
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 tsp sea salt
- 1 1/4 cups almond flour (125 g/ 4.4 oz)
- 2 tbsp whole psyllium husks (8 g/ 0.3 oz)
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 2 tsp onion powder
- 1/4 tsp ground black pepper
- 1 1/2 tsp gluten-free baking powder
- 4 large eggs
- 1/4 cup organic full-fat milk (60 ml)
- 1/4 cup water (60 ml)
- cup grated cheddar cheese (113 g/ 4 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- fresh parsley
Instructions
Preheat oven to 190 °C/ 375 °F. Roughly chop cauliflower into smaller florets.
Place in a baking tray with the oil and salt and toss to combine. Bake for 25 mins, stirring half way through.
Place dry ingredients (almond flour, psyllium husks, onion powder, paprika, salt, pepper and baking powder) in a bowl and mix to combine.
Add the eggs, milk and water to another bowl and whisk together. Pour the egg mixture into the dry mixture and stir to combine.
Fold through the cheeses and cauliflower.
Divide evenly amongst prepared pans (you should be able to make 10 muffins). Sprinkle with a little extra smoked paprika. Bake for 20 – 25 minutes.
Allow to cool in tin for five minutes, and then move to a wire rack to cool completely. Store in the fridge up to five days, or freeze for up to three months.
Enjoy!!!
Notes
Although milk is typically not allowed on a keto diet due to the relatively high carb count, a small amount of organic full-fat can be used. Instead of full-fat milk you can use 2 tablespoons (30 ml) of heavy whipping cream and 2 tablespoons (30 ml) of water. Or you can substitute it with 1/4 cup of unsweetened almond milk or cashew milk.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 16,4gSaturated Fat: 4,5gSodium: 510mgNet Carbohydrates: 3,5gFiber: 2,5gSugar: 1,7gProtein: 10,2g
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