If you’re craving something light, crunchy, and cheesy, these mini keto cheese puffs are such a fun little snack. They bake up airy and crisp on the outside with a tender cheesy center the perfect low-carb bite when you want something savory fast.
Ingredients
- 1 cup shredded cheddar
- ½ cup shredded mozzarella
- 1 egg
- ½ cup almond flour
- ½ tsp baking powder
- ¼ tsp garlic powder
- Pinch of salt
Optional swaps:
• Use pepper jack for a spicy kick
• Swap almond flour with finely ground pork rinds for extra crunch
Steps
- In a bowl, whisk the egg until smooth. This helps keep the puffs light.
- Add almond flour, baking powder, garlic powder, and salt; mix until just combined.
- Fold in cheddar and mozzarella the dough will be thick and a little sticky, which is perfect.
- Scoop mini teaspoon or small tablespoon mounds onto a parchment-lined baking sheet.
- Leave space between each; they puff up as they bake.
- Bake at 375°F for 10–12 minutes, until the tops are golden and lightly crisp.
- Let them cool for 3 minutes so they firm up into perfect little puffs.
Chef’s Tips
- If your mixture feels too wet, add 1 more tablespoon almond flour for better structure.
- For extra crispiness, bake 1–2 minutes longer just keep an eye on the edges.
- Store leftovers in the fridge and reheat at 350°F for 3–4 minutes to bring the crunch back.
Variations
- Herb Puffs: Add a pinch of dried basil or Italian seasoning.
- Bacon Cheddar Puffs: Mix in 1–2 tablespoons finely chopped cooked bacon.
- Garlic Parmesan Puffs: Swap mozzarella for parmesan and add a little extra garlic powder.