Cheesy Sausage Puffs (The BEST Low Carb Keto Snack)
This quick and easy low carb keto recipe is delicious for breakfast or snacking throughout the day and perfect for on the go Less than 1 Net Carb in 2 puffs
This quick and easy low carb keto recipe is delicious for breakfast or snacking throughout the day and perfect for on the go Less than 1 Net Carb in 2 puffs
- Carbohydrate 0.815612097924434 g
- Cholesterol 21.4119308689165 mg
- Fat 7.43525062220532 g
- Fiber 0.000126190476190476 g
- Protein 4.21156005127803 g
- Saturated Fat 3.67641016416917 g
- Serving Size 1 1 puff (37g)
- Sodium 151.880353758222 mg
- Sugar 0.815485907448243 g
- Trans Fat 0.539865795118378 g
- Calories 87 calories
Step-by-step
- Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.
- Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.
- Brown and drain the sausage, chopping it into small chunks; set aside.
- In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. Whisk together.
- Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined.
- Stir in the browned sausage and cheese.
- Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart.
- Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.
Cooling the melted butter before whisking it into the eggs prevents premature coagulation. Melted butter should reach room temperature before mixing, otherwise the warm fat will cook the proteins upon contact. Coconut flour demands precise moisture management due to its exceptional absorbency. Adjusting batch sizes requires careful ratio scaling, particularly with dense binders like eggs and sour cream. Halving the recipe works cleanly with two whole eggs instead of dividing a single egg, while doubling requires an extra mixing vessel to prevent overworking the batter.
Scaling and Storage Dynamics
Storage longevity depends entirely on proper cooling prior to refrigeration. Sealed airtight containers keep baked puffs fresh for up to seven days at 38 degrees Fahrenheit. Freezing cooked portions extends viability to two months. Reheat frozen units on a wire rack inside a 350-degree oven for eight minutes to restore crispness.
- Batter appearing too dry indicates inaccurate coconut flour measurement; correct consistency by whisking in an additional tablespoon of sour cream.
- Browning at 375 degrees must stop when edges turn golden brown and centers spring back lightly to fingertip pressure.
- Parchment paper prevents sticking far better than standard greased metal sheets.
