Ingredients
1 pound Italian sausage, cooked and drained
4 ounces cream cheese, softened
1/3 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1/4 cup green bell pepper, seeded and chopped
2 tablespoons red onion, chopped
2 tablespoon black olives, chopped (patted dry)
3 large eggs, beaten
1 1/4 cup shredded mozzarella
Topping
1 tablespoon butter melted
1/2 teaspoon Italian seasoning
Instructions
Preheat oven to 350 degrees F.
Combine cooked sausage and cream cheese until completely combined.
Add in remaining ingredients until well combined and chill 10 minutes to allow the flour time to absorb the moisture Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie scoop.
Bake 18-20 minutes until golden brown.
Optional last step: brush the tops of the pizza puffs with the melted butter Italian seasoning mixture.
Serve with warm low carb marinara.
Notes
Coconut flour: Almond flour can be used in place of coconut flour, but the bites wil not be as light and fluffy.
Marinara sauce: I dunk these keto-friendly pizza bites into Rao’s Low-Carb Marinara (not sponsored, just love it!).
Nutrition Information:
YIELD: 36 SERVING SIZE: Nutrition calculated per puff
Amount Per Serving: CALORIES: 91TOTAL FAT: 7.1gTRANS FAT: 0gCHOLESTEROL: 33mgSODIUM: 182mgCARBOHYDRATES: 1.5gNET CARBOHYDRATES: 1.1gFIBER: 0.4gSUGAR: 0.5gPROTEIN: 4.1g
