2 ingredient

Two Ingredient Keto Puffs

keto puff
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4.75 from 12 votes

Two Ingredient Keto Puffs

This recipe is so versatile that it really makes it fun to cook and bake. I know you are wondering is this really all it takes?! I'm here to say, yes! This is all you need to make a variety of things.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 16 Puffs
Author: KetoPig

Ingredients

Instructions

  • Put the 3 tbsp coconut flour in a pan along with the mozzarella cheese and stir constantly over medium heat until forms a dough. You'll need parchment paper for these.
  • Than roll it out cut it up or fill it up and boom you're having deliciousness for breakfast, lunch or dinner! You can bake these at 350F for about 10 minutes or you can fry them up and I have even microwaved them in the conventional setting.
    Keto Puffs
  • The syrup I'm using is called Vitafiber and is perfect for dipping. I make it with maple extract making it taste like maple syrup. Click to see the recipe for this flavored maple syrup.
    Keto Puffs
  • If you're filling them with a bunch of stuff like cheese, olives, onions sauce, meat or eggs. The cook time will be longer, more like 20 minutes at 350F.
    keto puff
  • These are so delicious however you decide to have them. 
  • Also make keto corn dogs with this same dough. 
    Keto Puffs

 

111 thoughts to “Two Ingredient Keto Puffs”

  1. This sounds interesting. after making the dough and cutting it, what do we do? fry it? bake it? the recipe doesnt say about this..

    Thanks for sharing this recipe..

    1. (Than roll it out cut it up or fill it up and boom you’re having deliciousness for breakfast, lunch or dinner!) You can bake these at 350F for about 10 minutes or you can fry them up and I have even microwaved them in the conventional setting.

    1. That’s what I thought of too but it’s more hollow on the inside but you can totally fill them up with creamy goodness! ๐Ÿ™‚

      1. what kind of creamy goodness?? and what else would you stuff them with??
        and fry them in what kind of oil??
        lol sorry I’ve never seen these before…how many can you eat?? how farming are they??
        thanks, Ann

  2. I loved how the dough worked together so well. I used my air fryer and need to figure out a way to stop it from falling through the holes. Tasted great just would be a pocket.
    Thanks for the recipe.

    1. my airfryer came with a zmall solid pan u pu inside hole rack if yours did not could probably find a small ones to fit in yours

    2. Lay the dough on a piece of foil. Just cut it a bit smaller than the shape of your air fryer basket. Iโ€™ve also used parchment paper but you have to be careful that it dos t get lifted up by the air circulating

  3. Is it supposed to stick to the bottom of the pan when it is being heated up on the stove? Mine has a layer of crust stuck to the bottom of the pan (smells really good though!). Would it work to microwave it instead?

    1. You have to sire quick on med heat and it won’t stick as bad. I like to put coconut flour first then cheese on top that before I turn heat on then stir as soon as heat goes on until forms a ball. ๐Ÿ™‚

    2. Melt cheese in microwave for about one minute. Stir. If not fully melted zap for 30 seconds more. Then mix in flour. No sticking. No burning. If dough gets stiff when rolling it out, just heat it up for a few seconds

    1. I getting a plug-in soon! For this whole recipe it is about 10 carbs around 50g protein 45g fat and cholesterol is 240mg This is including cheese and coconut flour!

  4. How thick or thin do you roll these out? Do they puff up with any of cooking methods (frying, baking, microwaving)?

    1. Roll out to about an 1/8 of an inch, thicker then tortilla chips. I baked them in oven but I have also microwaved them in a conventional oven and they puffed up just the same. I haven’t tried frying them. I would think that would still work. Let me know if you try to fry them:)

  5. This is the best dough I tried
    Thank you for sharing this, my kids love it๐Ÿค—
    I try with another cheese,( because in my country mozzarella cheese is very different texture and very moist) and it worked beautifuly๐Ÿ˜€
    I can not deside is it better fried or baked

    1. These are so fun to make and I’m so happy that you and your family loves them too! Thank you for your feed back ๐Ÿ™‚

  6. A surprise. These actually taste great!
    1/2 c almond flour
    1 cup mozzarella
    Salt sesame seeds
    Roll to 1/8โ€, score with pizza cutter
    Parchment
    350 for 10 min
    They did not rise much but brown and crispy
    First bread substitute that tastes great!
    ThNks

  7. In the 1st picture, it looks like you dipped the cooked puff in something that is in a glass measuring cup. Could you let us know what you did & why? Thanks so much for the recipe!!

    1. It’s a syrup I made with Vita Fiber and maple extract. It’s a perfect sweet or a savory one and so good! ๐Ÿ™‚ Thank you

  8. Just tried your recipe , opened my oven door & with surprise!!! They looked just like your picture, totally happy with this new recipe I stuffed a few with cream cheese that had tiny bits of chopped bacon & jalapeรฑo peppers in it
    What a nice little appetizer!!!!
    THANK YOU FOR SHARING THIS RECIPEโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟโค๏ธ๐ŸŒฟ

    1. You can either stuff them before or after if before than roll out a bit thinner and then stuff and leave room to seal shut. It depends what you are wanting to stuff em with. ๐Ÿ™‚

  9. I followed the recipe but it stuck to the pan which will take a couple of days to get clean. When I baked them they just melted together and stayed flat. What did I do wrong?

    1. Most things with keto breads, you will need to use a baking parchment paper. Other than that it shouldn’t stick and staying flat I’m unsure maybe it matters what brand of cheese you use. I haven’t really looked into that.

        1. I’m not sure on that. I know there is a general rule of thumb when it comes to baking. Increase oven temp and decrease oven time. Not sure by how much. I would start off with increasing temp by 20 degrees and decreasing by 3-5 minutes. I hope this helps:)

      1. I’m just wondering WHAT brands you used for coconut flour and cheese?
        I did not get the volume of dough that you had. Also, I got the crust others were talking about on the bottom of my pan. I thought I was prepared for the dough sticking after reading so many comments.

        1. I used Anthony’s coconut flour, it’s the best. The dough sticks to the pans I have so I always use parchment paper whenever I use cheese or eggs. I also use grass-fed cheeses, I know it’s expensive but it’s cheaper in the long run health wise so I try to make it work. Also, the amount doesn’t seem like a lot cause it’s only 3 tbsp coconut flour but it will roll out to be quit a lot. It may seem thin but when it cooks it puffs and looks bigger. Hope this helps ๐Ÿ™‚

  10. Thank you very much for this recipe…I miss having a grab on the go snack, and these are perfect! I added a dash of garlic salt to mine, and chopped oregano and basil. They puffed up nicely and went beautifully brown. My daughter says they taste like pizza. I’m going to make good use of this recipe.

  11. I made this last night as Garlic Naan for my family and Pigs in a Blanket for my granddaughter. Everyone LOVED it!! So many ideas for this dough!!

  12. OMG these are amazing, just put these together because of all the great comments. These truly are delicious and I certainly be making them again. Thanks for the great AWSOME recipe.

  13. I have been craving something crispy and remembered seeing this recipe on Pinterest. Today I tried the coconut and mozzarella cheese recipe and it is wonderful! I put a silicone baking sheet down on the cookie sheet and sprinkled it with salt and then put the cut up dough on top of the salt. Then, I salted and peppered the top side. These came out so yummy. I measured out some Rao marinara sauce and used these to dip in the Raoโ€™s. They hit the spot. When I make them again. Iโ€™m going to try the almond flour version and do a taste comparison. But really, these are fantastic!

  14. Do these puffs stay crisp for long after baking. . And how long you can store these..Do reply.. waiting to try the recipe โ˜บ

    1. I’m sorry for the late reply, Yes they will stay crisp. They are hallow inside so you can fill them with whatever you like. I’m unsure how long they can be stored because I ate them in about 10 minutes. They are so good, they wont last! ๐Ÿ™‚

  15. is Your mozzarella whole milk, or part skim, or low fat? I used full fat whole milk mozz, and theh started to puff up, but then the oil took over. I may try again with more coconut flour, but for now I got some decent cheese crackers.

    1. It depends on what you’re using, if it’s whole milk then yes I would use more coconut flour. I never use low fat anything. ๐Ÿ™‚

  16. Have you ever tried using this dough as a puff pastry substitute? I used to bake a salmon puff every Christmas morn for my family, before becoming keto/paleo. My girls mourn the loss of their beloved puff, sadly with high-carb (wheat) flour. Would your dough roll out 12″ x 17″ , to fold over a mound of filling (eggs, cheeses, smoked salmon)? Thanks for your thoughts.

    1. I completely feel your pain but there is some good news! Yes, this dough will do exactly that. The only thing is it wont be exactly the same so you can’t expect texture or feel to be the same simply because the only thing that holds this recipe together is the cheese. For keto there is no substitute for gluten (glue) to make it things flaky and rise yet still stick together. But this dough is very satisfying and will roll out and cover just about anything you want. I’ve put tons of different things from all veggies to hotdogs and different meats. It will cover and puff up and will even look like what you want but it will not taste or feel like flaky puff pastry dough. I suggest with anything you put in the dough that it is already cooked or mostly cooked because it wont take long for this dough to puff and brown. Also if it seems like it wont close because you’ve over stuffed it, don’t worry to much the cheese will melt again in the oven. About 20-25 minutes for this dough stuffed and only 10-15 by its self rolled out flat. I do hope this helps and thank you for your question on it. I would love to hear how it turns out! Thank you ๐Ÿ™‚

        1. We don’t use any gums even though they are 0 carb and work good for thickening. The research I found says not so good things and that it causes intestinal back up and makes everything sticky and difficult to absorb other ingredients sounds a lot like wheat but without the insulin skyrocketing and crashing. So for the gums they literally gum everything up down there.

          1. Iโ€™ve seen a bit of sugar free and unflavoured protein powder (whey isolate), used as a binder in Keto baking recipes as a substitute to gluten. It does work well if no dairy allergies.

  17. Made this this morning with just the two ingredients and umm well, itโ€™s baked cheese. If you like cheese (which I SO do) thereโ€™s no reason you wonโ€™t like this. That said, for the darn near no work involved I can see it as being super versatile and plan to try it a zillion diff ways… Iโ€™m thinking some cinnamon butter/cream cheese concoction will happen NOW.
    Piece of advice though, donโ€™t be overzealous like me, take it out too early and immediately touch it. Duh, you will lose the puff from your puff. Lesson learned ๐Ÿ™‚

    1. Yes but not as good on digestion. If you still choose to, it’s 1/4 cup coconut flour is equal to 1 cup almond flour. So about a cup of almond flour.

  18. I made this last night for the first time. real easy. I had pre cooked deli roast beef, peppers onions and mozzarella cheese. I rolled out the dough and put the filling in the middle and sealed it over. This was so good that I over ate. Thank you for sharing this with us low carbers.

  19. I just made this last night for the first time. I precooked Deli roast beef, peppers, onions and mozzarella. Rolled out the dough and filled with the filling. I baked it for about 20 minutes. This was so good that I over ate. Thank you for sharing with us low carbers.

  20. Ok I just have to say…this is amazing!! Made this for lunch today with Colby jack cheese- rolled it out and baked it whole on a piece of parchment. Then once it cooled I split into 4 pieces. Used 2 pieces like bread for a sandwich. It was awesome!! So glad I found this recipe, will definitely be using it again for other applications!!

    1. You could pre cook the dough, just make sure you don’t leave room for crust to show cause that will over cook but the bottom should not over cook. Also remember once you pre cook the crust then add toppings you’re only trying to cook the top so broil it with an eye on it making sure to not burn.

  21. If you decide to use the microwave to puff your puffs, do only a few pieces at a time. Try to do too many and while youโ€™re waiting for the last one to puff up, the first ones to do so are turning to rocks… albeit delicious rocks ๐Ÿ˜‚

  22. Wondering which VitaFibre you are using (Iโ€™m assuming the powder and NOT the syrup?), and do you think psyllium husk powder would be a good replacement.

  23. I’ve made these several times. My Husband and son love these. I made pizza pockets, cheese puffs plain and some with garlic powder sprinkled on them. I did find it best to work fast rolling it out. I have thought of filling with cream cheese too sounds so good.

    1. I’m afraid there isn’t one. Here is some info on it so you can make the best choice. Sugar alcohol is 48 carb per 1/4 cup (thats the same as regular sugar which is at 50 carbs per 1/4 cup) and vitafiber is 48 carbs per ONE WHOLE CUP! The glycemic index for the sugar alcohol is 1 and for the vitafiber is 35 on the glycemic index. I also have to point out that honey, maple syrup, molasses and things like corn syrup are high in carbs and are also high on the glycemic index around 65 or higher. Vitafiber is very low carb and lower on the glycemic index than any other substitute there is. Vitafiber is a prebiotic also so considering the information given and please look this stuff up and see for yourself. If you want something like maple syrup without the carbs and the skyrocketing insulin, Vitafiber is the only substitute. Understanding this and having it as a treat not as a health food item to have everyday helps. Also I do advise if you’re just starting keto to wait to eat things that are high on the glycemic index until you are further in ketosis and have a healthier metabolic state with sensitive insulin to be able to efficiently process the glucose. I hope this helps!! Thank you:)

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