Vegan or vegetarian keto jalapeño cheddar muffins made from fresh cauliflower, herbs and cheese. And these cuties are totally egg-free and super low in carb.
Start by mincing the cauliflower. I recommend using a food processor for this.
To the minced or riced cauliflower, add flours, herbs – garlic and dried herbs, jalapeños, cheese or nutritional yeast, salt and mix well.
Sometimes, you may notice that the dough is dry after adding flours. In that case, add 1 to 2 tablespoon of aquafaba or almond milk. I ended up adding 2 tablespoon of almond milk to the mixture.
Then transfer the mixture to a bowl and add husk, chia seeds or flax egg(1 flax egg). Mix really well.
Allow the seeds to absorb the liquid really well. After five minutes, the mixture will look doughy and workable.
Scoop out few tablespoons of the mixture into the muffin pan and spread it really well.
The mixture usually doesn’t stick to nonstick baking pan. But I highly recommend using greased muffin pan for this recipe.
Cook in the preheated oven for 25 minutes. After 25 minutes, add more jalapeños and cheddar toppings.
Bake again for 15 minutes until the edges are brown. Serve warm.
Enjoy as a side or with your favorite salads and soup.
Notes
Store leftovers in airtight containers and refrigerate up to three days or freeze up to a month.