Hello lovely,

As you know I recently switched from the Keto diet to a smart carb diet. I can now eat my favourite fruits and vegetables that have a higher carb count if they've got good nutrition like fibre. I’m trying to be more balanced with my food intake.

I had this recipe saved from Kirbie Cravings for months, but I only just made time to give it a try. These cheesy cauliflower muffins make a good snack, appetizer, side dish, meal, etc. After all the weekend indulgences, these were a guilt-free way to start my week. I loooooove these!!!!!! I was so happy to eat these, that I actually had breakfast for three days! The next time I make them, I’m definitely adding more to it, like mushrooms and tomatoes. I ate them with a few slices of turkey bacon and I was full for hours afterwards! I used frozen cauliflower so I had to squeeze a lot of water out after defrosting it.

Cheesy Cauliflower Muffins.jpg



  • 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower

  • 2 large eggs

  • 1 cup shredded cheddar cheese divided

  • 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


  1. Preheat oven to 375°F. 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.

  2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.

  3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.

  4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.

Cheesy Cauliflower Muffins 1.jpg


I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.

I would say that using muffin liners are a HUGE mistake. The muffins stuck to the liners badly and you end up leaving some of it in the liner, so a good nonstick pan and nonstick spray is your best friend for this recipe.