Jalapeno Popper Cups
Servings: 24 Bites
- ½ cup Coconut flour
- 1 tablespoon Pysllium husk powder
- 6 tablespoons Olive oil
- 1 medium Egg
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Boiling Water
- 5 oz Cream cheese softened
- 2 Jalapeno peppers deseeded & finely chopped
- ¼ cup Parmesan cheese grated
- ¼ cup Mozzarella cheese grated
Make the Dough
Place all the dry ingredients in a bowl and blend well.
Add the oil and egg and stir until combined.
Add the boiling water, gradually until you have a dough. Firm up with your hands.
Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out.
Cut out circles to cover the muffin tin spaces (I used a wine glass, but a large cookie cutter would do too).
Place the circles in a greased mini muffin tin and ensure that all the sides are covered with the dough.
Make the Filling
In a bowl, mix the softened cream cheese, jalapenos, Parmesan and Mozzarella cheese together.
Spoon the cheese mixture into the dough cups.
Bake for 20-25 minutes until the pastry is firm and golden.
Eat and argue over the last one!
Makes 24 Bites
Nutritional Info per bite: 71 Calories, 6g Fat, 2g Protein, 2.5g Total Carbs, 1.5g Fibre, 1g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cup | Calories: 71kcal | Carbohydrates: 2.5g | Protein: 2g | Fat: 6g | Fiber: 1.5g