Aunt Rocky’s Spicy Cauliflower Cakes

Preheat oven to 375ºF. Spray a 12-cup nonstick muffin pan with baking spray, set aside.

Whisk all dry ingredients in a small mixing bowl (coconut flour, grated Parmesan, onion flakes, baking powder, salt, pepper, and garlic powder). Set aside.

Clean jalapeños, cut into quarters and put into food processor. Measure chopped cauliflower, add to food processor. Process by pulsing until cauliflower is a very fine rice consistency. (If you don’t have a food processor, you can grate or chop the cauliflower and mince the jalapeños with a knife.) Set aside.

In a medium mixing bowl, melt butter. Add eggs to the melted butter and whisk well. Add riced cauliflower, jalapeños, cheddar, and mozzarella. Stir well.

Fold in the dry ingredients, stirring or folding until well blended. Scoop mixture into 12 greased muffin cups. There should be enough to pretty much fill each cup. Press lightly to flatten the tops.

Bake 20–25 minutes or until golden brown around the edges and on top. Remove from oven, and allow to set up in pan for about 10 minutes. Turn out onto serving platter or cooling rack. Best served warm.

Leftovers should be stored in refrigerator, or may be frozen. Reheat for about 15 seconds in the microwave before serving leftover portions.

Nutrition estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 133, Total Fat 10 g, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sodium 254 mg, Potassium, 71 mg, Sugars 1 g, Protein 7 g. Macros: 71% fats, 22% protein, 6% carbs.

© September 5, 2016 Roxana Lopez for Aunt Rocky’s.

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.