Very Low-Carb Floppy Puffs

Recipe by Zurie
READY IN: 35mins
YIELD: 10 puffs
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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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