Low carb sausage egg & cheese puffs
475 cals, 21p, 3c, 42f (per meal)
2 tbsp (24g)
4 dash (2g)
4 dash (3g)
2 dash (1g)
1 cup (112g)
3 tbsp (43g)
4 large (200g)
2 cup, shredded (226g)
1 lbs (454g)
1
Preheat oven to 375°F (190°C).
2
Cook sausage in a skillet on medium heat. Crumble and stir until browned and fully cooked. Set aside to lightly cool.
3
In a large bowl, mix together the eggs, melted butter, sour cream, salt, baking powder, and garlic powder until well incorporated. Then mix in the sausage, cheese and almond flour.
4
Roll into 2 inch (5cm) balls (for accurate serving sizes, form into the number of puffs listed in the recipe details above) and place on a lined baking sheet with a bit of a gap between each ball to allow for spreading.
5
Bake for 15-20 minutes, checking occasionally, until cheese is bubbly and browned. Serve!
6
Meal Prep Note: These puffs are great for meal prepping. Store extras in an airtight container in the fridge. When ready to eat, reheat in a microwave or toaster oven or serve cold.