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Keto Cauliflower Pizza Muffins

  • Ready in 45m
  • 3.3 g net carbs
  • 185 kcal
  • Serves 8
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Keto Cauliflower Pizza Muffins (low-carb, keto, primal)

These easy cauliflower pizza cups are a great low-carb snack option!

Feel free to switch up the pepperoni for any protein - prosciutto and chicken is a personal favorite! You can also pair them with a side salad as a main meal or add them to your lunchbox for a quick healthy energy boost.

Step-by-step

  1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted) and grease a muffin tin. To rice the cauliflower, follow these instructions.

  2. In a large bowl combine all of the ingredients and mix together.

    Keto Cauliflower Pizza Muffins (low-carb, keto, primal)
  3. Divide the mixture between 8 regular sized muffin tin compartments. Press the mix together to create a dome shaped top.

  4. Bake for 30-35 minutes until set and golden brown on top.

    Keto Cauliflower Pizza Muffins (low-carb, keto, primal)
  5. Store in an airtight container in the refrigerator for up to 3 days.

    Keto Cauliflower Pizza Muffins (low-carb, keto, primal)
Keto Cauliflower Pizza Muffins

Recipe

Keto Cauliflower Pizza Muffins

★★★★☆4.3 (63 ratings)

These quick and easy low-carb savory muffins with Mediterranean flavors are a great option for your lunchbox!

Hands on
10m
Overall
45m
Servings
8
3.3 g
Net carbs
10.3 g
Protein
14 g
Fat
185
kcal
PinRate

Ingredients makes 8 muffins

Instructions

  1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted) and grease a muffin tin. To rice the cauliflower, follow these instructions.

  2. In a large bowl combine all of the ingredients and mix together.

  3. Divide the mixture between 8 regular sized muffin tin compartments. Press the mix together to create a dome shaped top.

  4. Bake for 30-35 minutes until set and golden brown on top.

  5. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition per muffin

Carbs 7%Protein 23%Fat 70% of calories

Net carbs
3.3 g
Total carbs
5 g
Fiber
1.7 g
Sugars
1.5 g
Protein
10.3 g
Fat
14 g
Saturated fat
4.7 g
Calories
185 kcal
Sodium
744 mg · 32.3% RDA
Magnesium
20 mg · 5.01% RDA
Potassium
284 mg · 14.2% EMR
Nutrition by ingredient

Serving size muffin

  • Gluten free
  • Nut free
  • Avocado free
  • Coconut free
  • Fish free
  • Shellfish free
  • Beef free

Comments & ratings (6)

4.363 ratings
  • 5 ★36
  • 4 ★17
  • 3 ★7
  • 2 ★2
  • 1 ★1

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  1. Emmy

    I made two servings, and had one after baking, and then I saved the other for breakfast the next day. To my delight the second one had intensified in flavor and the texture was firmer. I thoroughly enjoyed it. Thanks!

    1. Martina @ KetoDietAuthor

      Thank you so much for your feedback! I found that with flavoured cauliflower rice it tastes best the next day so that may be why 😊

  2. Beebee

    What could be a good substitute for the eggs on this recipe?

    1. Martina @ KetoDietAuthor

      I think that more shredded cheese like mozzarella should help keep them together.

  3. Kristy S

    I made this, and it tasted good but was not a firm muffin. Perhaps it was the altitude as I live just below 7000 ft. I used frozen, organic, riced cauliflower from Costco and added the eggs first, which caused them to clump because of the cold cauliflower. Next time, I will add a second cup of cheese, use either fresh cauliflower or let it thaw, and add a fourth egg and scramble the eggs a bit before adding them last. It tased good, even my 14 year old son liked it.

    1. Martina @ KetoDietAuthor

      Thank you for your feedback Kristy! I'd try one extra egg. It might be that the riced cauliflower had more water.

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