-- -->
Loading...

Cheesy Sausage Puffs (Keto & Low Carb)

i’m a little new to this low-carb thing, but in the short time that i’ve been trying to cut out sugar, i’ve realized how hard it is to have quick and easy snacks available. String cheese, nuts and boiled eggs have started to get old and boring, so it’s nice to have a few exciting on-the-go recipes that can last an entire week!

These cheesy sausage puffs are my favourite go-to low carb recipe. They're out-of-this-world delicious! I am talking balls of paradise. They are also simple and quick that's a bonus in my book, and with the exception of the sausage, I have the ingredients on hand all.

Recipe adapted from here
Cheesy Sausage Puffs (Keto & Low Carb)
ìngredìents
  • 1 pound Jìmmy Dean Sausage, browned and draìned (ì lìke the hot varìety)
  • 2 cups shredded sharp cheddar cheese
  • 4 eggs
  • 4.5 tbsp butter, melted and cooled
  • 2 tbsp sour cream
  • 1/3 cup coconut flour (heapìng)
  • 1/4 tsp bakìng powder
  • 1/4 tsp salt
  • 1/4 tsp garlìc powder (optìonal, but ì love garlìc!)
Directions
  1. Melt the butter and set it aside to cool.
  2. Preheat the oven to 375 degrees and line a baking sheet with parchment paper or foil.
  3. Brown the sausage, chopping it. Pat it dry with a paper towel to remove excess grease; set.
  4. In a medium to large size bowl, combine the butter, eggs, sour cream, garlic and salt. Whisk together.
  5. Add the coconut flour (slightly greater than 1/3 cup) and baking powder into the mixture and whisk until well blended.
  6. Stir in cheese and the sausage.
  7. Drop or roll batter on your baking sheet into 1 inch balls. I create 35 and they match perfectly (5 rows of 7). They have to be.
  8. Bake for 14-18 minutes or until slightly browned. Enjoy instantly, and keep any leftovers in the refrigerator for up to a week.

1 Response to "Cheesy Sausage Puffs (Keto & Low Carb)"

Iklan Atas Artikel

Loading...

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Loading...

Iklan Bawah Artikel

Loading...