Very Low-Carb Floppy Puffs
photo by Zurie
- Ready In:
- 2 tablespoons butter, melted (for greasing a cookie tin)
- 90 g cream cheese (just over 3 oz, an oz equals 28 g)
- 1 pinch sea salt
- 30 ml breadcrumbs, dried, fine (2 Tblsp, the crumbs you buy in sachets)
- 15 ml rosemary, fresh, finely chopped (1 Tblsp, or use thyme) (optional)
- 3 eggs, large size
- 1 pinch cream of tartar (it stabilizes egg whites) (optional)
- Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again).
- Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks.
- Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks.
- Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth.
- With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible.
- Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10.
- Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ.
- Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp).
- Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun!
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RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).