I can’t take credit for these tasty, little morsels. The recipe was originally published in Lo-Carb Cooking by Debra Rowland.
1 cup almond flour
1/2 tsp salt
1 cup cream
1 TB melted butter
1/4 cup shredded Cheddar cheese
Preheat oven to 425 degrees F. Spray a popover pan or muffin pan with cooking spray. Whisk all ingredients together (except cheese) until smooth. Add cheese. Mix to combine. Spoon mixture into muffin cups up to 3/4 full.
Bake for 15 minutes. Turn down heat to 350 degrees F and bake for 25 minutes or until golden brown. Serve immediately.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.