Jalapeno popper cups that are encased in a coconut flour and psyllium husk powder pastry. These little bites of spicy cream cheese make a delicious snack.
- 1/2 cup 56g Coconut flour
- 1 tablespoon Pysllium husk powder
- 6 tablespoons Olive oil
- 1 Egg
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Boiling Water
- 5 oz 140g Cream cheese softened
- 2 Jalapeno peppers deseeded & finely chopped
- 1/4 cup 25g Parmesan cheese grated
- 1/4 cup 28g Mozzarella cheese grated
Preheat the oven to 200C/400F degrees
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.
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.
Makes 24 Bites
Nutritional Info per bite: 71 Calories, 6g Fat, 2g Protein, 2.5g Total Carbs, 1.5g Fibre, 1g Net Carbs
As the jalapeno popper cups were baking they rose like little cakes. However, once they cooled down to a normal height. I was rather hoping they would stay tall like mini towers. I’ve found that when you bake with cream cheese, it does rise and fall.
We fell upon these jalapeno popper cups like ravenous wolves. Then moaned as we had been eating a few pizza popper bites which were very filling. Adding more coconut flour and psyllium was probably not the best decision. It did save me having to cook dinner that night though!
I used my mini muffin tray for these yummy jalapeno popper cups but you could bake them in a large muffin tray. If you do, bake them for about 5 minutes longer to ensure that the coconut flour pastry is cooked thoroughly.
Some chopped chives would be a bright colourful addition too. Whether you serve these jalapeno popper cups as a snack or an appetiser they are best served warm.