Aunt Rocky’s Pizza Puffs or Croutons

Preheat oven to 400ºF. Line 2 small cookie sheets with parchment paper or silicone sheets, set aside.

Whisk eggs together with spread. Whisk in shredded cheeses. Add dry ingredients and diced pepperoni, and mix well with a spoon.

Use a 1-tablespoon cookie scoop (packed) to form the puffs, and drop onto prepared baking sheets, leaving a little room between for spreading. Bake 12 minutes, or until tops are beginning to brown.

Transfer to cooling rack. Serve warm or at room temperature.

Store on counter for 2 days, and in refrigerator for a couple more days. For best results, rewarm in the oven.

Notes:
• If puffs become dry, cut into small pieces (about 1/4-inch cubes) and allow to dry on the counter or in a low oven to make delicious croutons for soups and sandwiches. One pizza puff makes 2 tablespoons little croutons.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each puff: Calories 33, Total Fat 3 g, Saturated Fat 1 g, Sodium 72 mg, Potassium 6 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs* 1 g, Sugars 0 g, Protein 2 g. MACROS: 69& fat, 21% protein, 10% carbs.

(Due to rounding on MFP, 1 puff shows as 1 net carb, but you can actually have 2 puffs for 1 net carb.)

© September 20, 2016 Roxana Lopez for Aunt Rocky’s