Low Carb Baked Nigerian Puff Puff

A healthier version of the traditional Nigerian puff puff recipe. This keto puff puff recipe is sweetened with monk fruit and made with almond flour instead of wheat flour.

4.75 from 4 votes

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Course: Appetizer, Breakfast, Snack

Cuisine: African

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 57kcal

Equipment

Ingredients

180 g almond flour
50 g monk fruit sweetener
1 1/2 Tbsp psyllium husk powder
2 tsp baking powder
2 tsp instant yeast
1/2 tsp freshly ground nutmeg
1/2 tsp salt
3/4 cup warm water not hot water
Egg white from 1 large egg
2 Tbsp unsalted butter rm temp

Metric - US Customary

Instructions

Add all the dry ingredients to a bowl (i.e. almond flour, monk fruit sweetener, psyllium husk, baking powder, yeast, nutmeg, and salt)
Whisk all the dry ingredients together until they are well combined
Add the wet ingredients in a bowl (i.e. egg white and warm water)
Whisk thoroughly until the egg whites and the water are completely incorporated
Next, pour the egg/water mixture into the dry mix and stir until all the dry and wet ingredients are completely combined
Add the butter (rm temp) and mix until well combined
Cover the bowl with plastic wrap and let the dough rest in a warm place for 45mins
Turn on the cake pop maker, so it preheats
Scoop out a tablespoon full of the dough into the palm of your hand, roll it into a ball and set it into the cavity in the cake pop maker. Do this till all the cavities have been filled
Close the cake pop maker securely and let it bake for about 5 to 6 minute to six minutes
Once the puff puffs are fully baked, take them out of the cake pop maker
Put them on a rack to cool for a few minutes before enjoying

Video

Notes

You can let the dough rest in your oven - with the oven light turned on. Make sure the oven is off.
This dough is not going to rise when you bake it. So you need to make sure you have enough
dough to fill the top and the bottom of the cavities in the cake pop maker

Nutrition