I adapted this recipe from my friend, Vanessa, who inspired me to make my own version of Brazilian cheese puffs. These are great plain, but also super tasty sprinkled with garlic salt or with some chopped, sauteed garlic scape mixed into the batter.
47% Fat
29% Carbs
24% Protein
1. Preheat oven to 400 degrees.
2. Add milk, butter, and coconut flour to a pot and warm until butter is melted.
3. Wisk eggs in a large bowl and add cheese, gelatin, tapioca, and salt.
4. If the milk mixture is relatively cool, add it to the bowl and mix - if it is hot, slowly pour and mix to avoid cooking the eggs.
The mixture will be soupy, so don't be alarmed if it's not batter or dough like.
5. Rub coconut oil on the mini muffin tins.
6. Fill a little more than 3/4 of each tin with the mixture, they will rise so if you fill all the way to the top they will puff/pop over a bit.
7. If you have an old, uneven oven like me, bake for 10 minutes then turn the pan and bake for an other 10 minutes - otherwise, bake for about 20 minutes until golden brown.
8. Take them out and transfer to a cooling rack.
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Serving Size: 1 Mini Muffin (34g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 83 | ||
Calories from Fat: 38 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 168.8mg | 6 % | |
Potassium 44.4mg | 1 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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