I made this parmesan puffs recipe up when looking in the fridge and cupboards and realising I had no savoury snacks for Florence, my three year old. With lots of parmesan and some eggs, I threw the ingredients together and in less than 10 minutes I had made the most divine, simple, child and adult friendly cheese puffs. Something I will continue making and will definitely be weaning my second child (due in Jan 2020) on, once she is old enough as they are the perfect finger food.
I shared the recipe on my social media and the response was incredible. People from all over the world trying it out and enjoying it. Some made them smaller, some bigger and lots added their own variations, from chilli to chives. For those allergic to ground almonds, many have replaced with ground linseed and achieved the same delicious result.
I make 8 puffs and my toddler adores them. 0.086g carbs per puff.
If you are allergic to ground almonds then replace with ground linseed or other seed (not chia) of choice. Or use coconut flour but only use half. I have been told by a handful of people that coconut flour works. However, I would certainly suggest ground almonds (or linseed) if making the pizza base, rather than coconut flour…
If you double the recipe, you can make a delicious pizza base. One that will have people in complete disbelief that it is grain free and low carb. I made this recently with 6 attendees to my low carb cooking class and I would certainly say it was the most popular and talked about dish. It takes next to no time to make and you can lift it up and hold I like you would a normal slice of pizza. I made my own passata for the topping, a very thick tomato sauce. This is very important as otherwise if the sauce is too wet it will seep through the pizza and make it quite soggy.
- 15g ground almonds
- 30g grated parmesan
- 1tsp baking powder
- 1 egg white whisked and frothy (keep yolk to the side)
- 50g parmesan
- 2 egg whites (whisked together so frothy)
- 30g ground almonds
- 1sp baking powder.
- Method puffs:
- Preheat oven to 180c
- Add all ingredients other than egg yolk.
- Combine well.
- Stand for 1 min.
- Mould in to little balls and press to flatten a little.
- Pop in oven on greaseproof paper (make sure they are spaced out) and bake for 8 mins.
- Remove carefully and brush tops with yolks.
- Add a sprinkle more of parmesan.
- Put back in oven for 2-3 more mins.
- Allow to cool and enjoy.
- Double recipe for pizza base.
- Eat. Enjoy. Repeat.
- Method pizza
- Combine whisked egg whites, ground almonds, baking powder and parmesan and mix together.
- Preheat oven to 180c.
- Carefully spoon on to greaseproof paper in a pizza shape.
- Flatten with your hands if easier. It is a little wet. I find that using the back of a spoon of popping some water on my hand to smooth it out helps.
- Bake for 10 mins.
- Add toppings and then bake for further 5 mins.
- Topping was homemade tomato sauce which I make in advance (6 chopped basil leaves, 1 tin organic tomatoes, 1 tsp paprika, pinch sea salt).
- Boiled down with a little water, mashed, reduced to thick sauce. I usually cook for at least 25 minutes. Left to cool.
Base was 50g parmesan, 2 egg whites (whisked together so frothy), 30g ground almonds and baking powder.
Combine whisked egg whites, ground almonds, baking powder and parmesan and mix together.
Preheat oven to 180c. Carefully spoon on to greaseproof paper in a pizza shape. Flatten with your hands if easier. Bake for 10 mins. Add toppings and then bake for further 5 mins.
Topping was homemade tomato sauce (basil, tomatoes Paprika, sea salt) , chopped, boiled down, mashed, reduced to thick sauce. Tuna, olives and fresh basil were her choice.
1.8g carbs for the whole pizza base.