Servings: 6 (12 muffins) Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Ingredients:
- 2 cups cauliflower rice
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Microwave cauliflower rice for 5 minutes, cool, and squeeze out excess moisture using a clean towel.
- In a bowl, mix cauliflower, eggs, almond flour, baking powder, garlic powder, salt, and pepper.
- Fold in cheddar cheese and parsley.
- Spoon mixture into muffin cups, filling each 3/4 full.
- Bake for 18-20 minutes until golden and set. Let cool slightly before serving.
Nutritional Information (per serving, 2 muffins):
- Calories: 160 kcal
- Carbohydrates: 4g (Net Carbs: 2g)
- Protein: 10g
- Fat: 12g
- Fiber: 2g
- Sugar: 1g
Tips:
- Store in an airtight container in the fridge for up to 4 days.
- Add diced bell peppers for extra color and flavor.
- Reheat in a microwave or oven for a quick breakfast.
Hashtags: #DiabeticFriendly #LowCarbBreakfast #CauliflowerMuffins #HealthyEating #KetoRecipes