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
- 3 cups cauliflower, riced
- 1 cup cheddar cheese, shredded
- ¼ cup almond flour
- 1 teaspoon baking powder
- 7 slices of bacon, chopped
- 1 tablespoon garlic powder
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 tablespoon paprika
- 2 large eggs
- Salt and pepper to taste
- ¼ 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 12 of Bacon & Cheese Cauliflower Muffins. Each serving comes out to be 109.67 Calories, 7.98g Fats, 2.41g Net Carbs, and 6.62g Protein.
| Bacon & Cheese Cauliflower Muffins | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 3 cups (321 g) cauliflower rice | 80 | 0.9 | 15.95 | 6.4 | 9.55 | 6.16 |
| 1 cup shredded cheddar cheese | 457 | 37.64 | 3.49 | 0 | 3.49 | 25.84 |
| ¼ cup almond flour | 160 | 14 | 6 | 3 | 3 | 6 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| 7 slices (56.7) of cooked bacon | 311 | 24.53 | 0.77 | 0 | 0.77 | 20.26 |
| 1 tablespoon garlic powder | 32 | 0.07 | 7.05 | 0.9 | 6.15 | 1.61 |
| 1 tablespoon parsley | 5 | 0.09 | 0.81 | 0.4 | 0.41 | 0.43 |
| 1 tablespoon oregano | 8 | 0.13 | 2.07 | 1.3 | 0.77 | 0.27 |
| 1 tablespoon paprika | 19 | 0.88 | 3.67 | 2.4 | 1.27 | 0.96 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| ¼ cup crumbled feta | 99 | 7.98 | 1.53 | 0 | 1.53 | 5.33 |
| Totals | 1316 | 95.73 | 43.33 | 14.4 | 28.93 | 79.42 |
| Per Serving(/12) | 109.67 | 7.98 | 3.61 | 1.2 | 2.41 | 6.62 |
Bacon & Cheese Cauliflower Muffins
Ingredients
- 3 cups cauliflower rice
- 1 cup shredded cheddar cheese
- ¼ cup almond flour
- 1 teaspoon baking powder
- 7 slices of bacon chopped
- 1 tablespoon garlic powder
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 tablespoon paprika
- 2 large eggs
- Salt and pepper to taste
- ¼ cup crumbled feta
Instructions
- Pour the cauliflower rice into a large bowl and add all the dry ingredients, the bacon, and the cheese.
- Add 2 eggs and mix thoroughly until you can press down on your mixture with a spoon and it holds its form.
- Line a muffin tin with muffincups.
- Spoon the mixture into each muffin cup.
- Top with feta cheese
- Bake at 350°F for 35 minutes.
