Keto Queso and Roasted Jalapeno Puffs
Perfect little appetizers, these Keto Queso and Roasted Jalapeno Puffs combine the smoky depth of roasted jalapenos with the savory creaminess of melted queso. I’ll warn you that they are addictive, so be sure to make plenty.
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Servings: 48 mini muffins
Calories: 40kcal
Ingredients
- ½ cup Roasted Jalapenos Minced
- 1.5 cups Almond Flour Sifted
- 1 tablespoon Baking Powder
- 1 teaspoon Chipotle Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Mustard
- 8 ounces Quesadilla Cheese Shredded. Or Asadero Cheese.
- 1 cup Unsweetened Almond Milk
- 3 Eggs Separated
Instructions
- Line a rimmed baking sheet with aluminum foil and insert a wire rack. Preheat the oven to 500°F.
- Cut the jalapenos in half lengthwise and remove the seeds and membranes. Lay the halved and hollowed jalapenos on the wire rack and roast for 20 minutes. The skins should be bubbled and blackened.½ cup Roasted Jalapenos
- After removing the jalapenos from the oven, place them in a heat safe bowl and cover the bowl with plastic wrap. Let them sit for at least 20 minutes, allowing the skins to loosen.
- Remove and discard the skins. Then dice the jalapenos and set them aside.
- Set the oven to 350°F and liberally grease 2 mini muffin pans (preferably silicone) with nonstick cooking spray.
- In a large bowl, sift 1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chipotle Powder, 1 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, and ¼ teaspoon Ground Mustard. Whisk to combine. Stir in the ½ cup Roasted Jalapenos (minced), 8 ounces Quesadilla Cheese and 1 cup Unsweetened Almond Milk and allow it to sit while you move on to the eggs.1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chipotle Powder, 1 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ¼ teaspoon Ground Mustard, 1 cup Unsweetened Almond Milk
- Separate 3 Eggs. Mix the yolks into the Almond Flour mixture and set it aside again for a moment.3 Eggs
- Using a hand mixer, beat the egg whites until stiff peaks form. Fold ¼ of the egg whites into the almond flour mixture to lighten it up. Then fold in the remaining egg whites, ⅓ at a time.
- Spoon the batter into the mini muffin cups. Bake at 350°F for 20 minutes. A toothpick inserted in the center of one of the puffs should come out clean.
- Cool in the pan for 10 minutes and then remove them to a cooling rack or serve them right away. Serve warm or at room temperature.
Equipment
- Cutting Board For dicing the jalapenos.
- Chef's Knife For dicing the jalapenos.
- Aluminum Foil
- Heat Safe Bowl For holding the roasted jalapenos before peeling off their skins.
- Plastic Wrap
- 2 Large Mixing Bowls
- Measuring Cups I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk Or fork
- 2 Mini Muffin Pans Silicone recommended
- Nonstick Cooking Spray
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Queso and Roasted Jalapeno Puffs
Amount per Serving
Calories
40
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Cholesterol
15
mg
5
%
Sodium
86
mg
4
%
Potassium
7
mg
0
%
Carbohydrates
1
g
0
%
Fiber
0.4
g
2
%
Sugar
0.1
g
0
%
Protein
2
g
4
%
Vitamin A
28
IU
1
%
Vitamin C
0.01
mg
0
%
Calcium
65
mg
7
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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