These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great for an appetizer, snack, side dish or quick meal.
3 cups finely pulsed raw cauliflower florets (cauliflower should be pulsed until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but please measure it out)
2 large eggs
1/2 cup + 1/2 cup shredded cheddar cheese
1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp dry Italian seasoning herb blend
1/4 tsp onion powder
1/4 tsp garlic powder
- Preheat oven to 375F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners* as the muffins will not stick to them at all.
- Visit Cheesy Cauliflower Muffins @ kirbiecravings.com for full directions.