Keto Cheesy Baps (Stir, Scoop, Done)
Cheesy almond flour baps from one bowl and an ice-cream scoop. Low-spoon: no kneading, no proving, about 10 minutes of effort.
Equipment
- Baking Tray
- Baking paper
- Mixing Bowl
- Whisk
- Ice Cream Scoop
- Chopping Board
- Sharp Knife
Ingredients
Dry
- 1 cup (250 mL) almond flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet
- 2 large eggs
- 1/4 cup (60 mL) butter or ghee melted
- 1/4 cup (60 mL) sour cream
Mix-ins
- 1/4 cup (60 mL) grated tasty or Mexican blend cheese
- 1 tbsp flat-leaf parsley finely chopped
Instructions
Prepare
- Heat the oven to 190°C.
- Line a baking tray with baking paper.
Mix
- Melt the butter in the microwave-safe jug until just melted.
- Finely chop the parsley, or snip it with scissors.
- Whisk the almond flour, baking powder and salt in a mixing bowl until no clumps of baking powder are left.
- Add the eggs, melted butter and sour cream to the bowl.
- Stir until no dry flour is visible.
- Stir in the cheese and parsley.
Bake
- Scoop 8 mounds onto the tray, with a gap between each.
- Bake for 15 to 18 minutes, until lightly golden brown on top.
Notes
Fridge: up to 3 days in an airtight container once cool. Freezer: up to 3 months. Reheat until steaming hot all the way through, once only. Bagged grated cheese works in place of freshly grated.
Nutrition
Serving: 1 serve | Calories: 729kcal | Carbohydrates: 2g | Protein: 5g | Fat: 16g