These delicious bacon and cheese muffins may look carby, but don’t let that fool you. They are only 2.2 net carbs per muffin. Plus, they are so easy to make!
For this recipe, you will need cauliflower rice. Some stores do sell the cauliflower pre-chopped, but if you can’t find it, stick the vegetable into a blender and food processor. Pulse until the cauliflower is the size of a grain of rice. It’s fairly straightforward – the only annoyance is cleaning out the blender afterwards!
The trick to getting these to hold together is when you are filling the muffin tin with the mixture, make sure to push the mix down as much as you can (like you are pushing garbage down in a garbage can). You’ll also be able to add more if it’s pressed down!
Yields 12 servings of Bacon & Cheese Cauliflower Muffins
The Preparation
- 315 grams cauliflower, riced
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- salt and pepper, to taste
- 7 ounces bacon, chopped
- 1 cup cheddar cheese, shredded
- 2 large egg
- 1/4 cup feta cheese, crumbled
The Execution
1. Pour the cauliflower rice into a large bowl and add all the dry ingredients, the bacon, and the cheese.
2. Add 2 eggs and mix thoroughly until you can press down on your mixture with a spoon and it holds its form.
4. Line a muffin tin with muffin cups then spoon the mixture into each cup.
6. Top with feta cheese
7. Bake at 350°F for 35 minutes.
This makes a total of 6 servings of Bacon & Cheese Cauliflower Muffins. Each serving comes out to be 357 calories, 29.1g fats, 4.4g net carbs, and 21.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 315 gram cauliflower | 72 | 1.6 | 12.9 | 7.3 | 5.7 | 5.7 |
| 1/4 cup almond flour | 162 | 14 | 6.2 | 3.6 | 2.5 | 5.9 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1 tablespoon garlic powder | 31 | 0.1 | 6.9 | 0.9 | 6.1 | 1.6 |
| 1 tablespoon dried parsley | 5 | 0.1 | 0.8 | 0.4 | 0.4 | 0.4 |
| 1 tablespoon dried oregano | 11 | 0.2 | 2.9 | 1.8 | 1.1 | 0.4 |
| 1 tablespoon paprika | 19 | 0.9 | 3.7 | 2.4 | 1.3 | 1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 7 ounce bacon | 1058 | 92.6 | 0 | 0 | 0 | 52.9 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup feta cheese | 99 | 8 | 1.5 | 0 | 1.5 | 5.3 |
| Totals | 2112 | 168.6 | 40.7 | 16.4 | 24.4 | 115 |
| Per Serving (/6) | 352 | 28.1 | 6.8 | 2.7 | 4.1 | 19.2 |
Bacon & Cheese Cauliflower Muffins
Ingredients
- 315 gram cauliflower riced
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- salt and pepper to taste
- 7 ounce bacon chopped
- 1 cup cheddar cheese shredded
- 2 large egg
- ¼ cup feta cheese crumbled
Instructions
- Preheat oven to 350F. Pour the cauliflower rice into a large bowl and add all of the dry ingredients, bacon, and cheddar cheese.
- Add the eggs and mix thoroughly until the mixture holds its shape when pressed with a spoon.
- Line a muffin tin with paper liners and evenly spoon the mixture into each cup.
- Top with feta cheese.
- Bake for 35 minutes. Serve and enjoy!
