Low-Carb Egg Puffs
Do you like cheese? Do you hate when your blood sugar spikes only to crash again? Are you busy? Want to add some to your diet? If you answered “yes” to any of these Low-Carb Egg Puff are for you!
If you would like more Low-Carb recipes you can make ahead of time, check out my E-book 10 Minute Meal Prep!
Low-Carb Egg Puffs
Low-Carb Egg Puffs are fast and simple to make and can be made ahead of time. Ever since I went Keto to increase my fat-burning capabilities these Low-carb eggs puffs have been in my breakfast rotation.
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 eggs
- 8 tablespoon butter melted and cooled
- 1/4 cup sour cream full-fat
- 6 oz grated cheese chedder, pepper jack, mozzarella
- 3 oz power greens, frozen and crumbled* optional
- 7 oz sausage**, cooked (or bacon)
Instructions
-
In a large mixing bowl, whisk together coconut flour, garlic powder, salt, and baking powder.
-
Add in eggs, butter, and sour cream.
-
Whisk until completely mixed.
-
Stir in the cheese, greens, and sausage. To cut down on dishes the same whisk can be used 😉
-
Scoop ¼ cup mixture onto two baking sheets, lined with a silicone mat or parchment paper. (I use a #20 scoop)
-
Bake 400° F for 15-20 minutes (depending on your oven), until the edges just start to brown.
Recipe Notes
*I keep a bag of power greens in my freezer for smoothies and baking. This allows me to buy in bulk and they never do bag. Freezing also makes some of the nutrients more bioavailable. Once the leaves are frozen I crumble them up
** Organic Frozen breakfast sausage is a great timesaver. I just take it out of the freezer and cut into 1/4 inch pieces.
*Wild and Well Fed is a participant in the Amazon Services LLC Associates Program. While this does not add any cost to the consumer it helps Gina continue to work on this blog. She will only provide links to things she thinks will help you or you might really like. Thanks for the support!
3 Comments on “Low-Carb Egg Puffs”
Leave a Reply
About Gina
Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.
Hi. If making in batches, how do you store these?
I make a week’s worth at a time and store in an airtight container, in the fridge. I can’t think of a reason not to freeze them though.
Pingback: 3 Superfoods You Can Add to Almost Every Meal - Wild & Well Fed