Grain Free Brazilian Cheese Puffs
- Preparing Time: 30 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 36
- 1 cup skim milk
- 2 tbsp coconut flour
- 4 tbsp butter
- 1 tsp sea salt
- 8 oz parmesan cheese grated
- 3 eggs medium
- 0.5 cups great lakes hydrolyzed collagen/gelatin green can
- 1.25 cups tapioca flour
- Carbohydrate 8.34636875285818 g
- Cholesterol 9.47758729656456 mg
- Fat 4.20099509697276 g
- Fiber 0.326724986129337 g
- Protein 3.12944160206352 g
- Saturated Fat 2.86518066513192 g
- Serving Size 1 1 Mini Muffin (34g)
- Sodium 168.771046270338 mg
- Sugar 8.01964376672885 g
- Trans Fat 0.267009939325274 g
- Calories 83 calories
1. Preheat oven to 400 degrees. 2. Add milk, butter, and coconut flour to a pot and warm until butter is melted. 3. Wisk eggs in a large bowl and add cheese, gelatin, tapioca, and salt. 4. If the milk mixture is relatively cool, add it to the bowl and mix - if it is hot, slowly pour and mix to avoid cooking the eggs. The mixture will be soupy, so don't be alarmed if it's not batter or dough like. 5. Rub coconut oil on the mini muffin tins. 6. Fill a little more than 3/4 of each tin with the mixture, they will rise so if you fill all the way to the top they will puff/pop over a bit. 7. If you have an old, uneven oven like me, bake for 10 minutes then turn the pan and bake for an other 10 minutes - otherwise, bake for about 20 minutes until golden brown. 8. Take them out and transfer to a cooling rack.
