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These Cheese Puffs have
half sharp Cheddar and half Mozzarella in them; so delicious!
Just
Mozzarella cheese in these Cheese Puffs and they taste like there is white
flour in them.
These
Cheese Puffs are very moreish! They are a real fun appetizer!
BACON AND ONION CHEESE PUFFS
This
delightful recipe is modeled after a rather popular high-carb recipe that has
been around for a long time. This tastes like there is white flour in it
when you make them solely with Mozzarella cheese. They are
super-addictive for me, so your mileage may vary. I think maybe if I make
them often enough, I’ll have better control. They are just too good!
I also made these with half Mozzarella cheese and half sharp Cheddar
cheese. You can cut the mustard down to 1 tsp if you do this. It is
more of a savory option and it looks prettier, but my favorite is still the
first version. Love them with my Healthy Butter (spreadable combo of
butter and light olive oil).
Ingredients:
2 cups grated Mozzarella, OR
(500 mL)
Monterey Jack, OR Cheddar cheese
11/4 cups
Gluten-Free Bake Mix 2 (click for recipe), OR(300 mL)
Grain-Free, Gluten-Free Bake Mix, OR KETO bake mix, OR
Grain-Free, Gluten-Free Bake Mix, OR KETO bake mix, OR
almond flour plus 2 tbsp oat fiber (30 mL)
1 tsp baking powder (5 mL)
1 tsp baking powder (5 mL)
3 slices bacon
1 small onion, chopped
1/2 cup
almond milk (125 mL)
1 egg, lightly beaten
2 tsp Dijon
Instructions:
Preheat
the oven to 400°F (200°C). Line a cookie
sheet with parchment paper.
In
large bowl, combine Mozzarella cheese, OR Monterey Jack, OR Cheddar cheese,
Gluten-Free Bake Mix 2 (OR alternative) and baking powder.
In
nonstick frying pan, cook bacon until it is basically semi-cooked (i.e. not
crisp). Pour off some of the fat and
keep it if you normally do that. I keep
mine in a jar in the refrigerator. In
the bacon fat, cook onion until turning brown.
Break the bacon into tiny pieces and add to dry ingredients along with
the onion.
In
small bowl, beat almond milk with the egg and mustard. Add to the cheese mixture. Stir to combine well. Place heaping 11/2 teaspoonfuls on the prepared cookie
sheet. Bake 20 minutes, or until
slightly golden on top and crispy underneath.
Yield: 34 Cheese Puffs
1 Cheese Puff
50.1
calories
3.0
g protein
3.4
g fat
0.1 g fiber
1.7
g net carbs
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