Cheesy Sausage Puffs

Ingredients

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Cheddar cheese

  2 cup, shredded or 226g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Butter

  Unsalted

  4 ½ tbsp or 64g

• Sour cream

  Reduced fat

  2 tbsp or 30g

• Organic Coconut Flour

  Baker Josef's

  ⅓ cup or 47g

• Baking powder

  Leavening agents, low-sodium

  ¼ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

Directions

1. (source: https://www.instrupix.com/cheesy-sausage-puffs-keto-low-carb/)
2. Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.
3. Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.
4. Brown and drain the sausage, chopping it into small chunks; set aside.
5. In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. Whisk together.
6. Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined.
7. Stir in the browned sausage and cheese.
8. Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart.
9. Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.

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