Low Carb Parmesan Puffs

I found this great looking recipe for keto cheese puffs I wanted to try for Thanksgiving, but I didn’t have cheddar cheese on hand. I was also skeptical about piping a delicate meringue without deflating it. Spooning it out with a tablespoon sized measuring spoon, much like I do with cookies, worked great. I used fresh herbs from my garden, but any herbs or spices you prefer can be used. Since meringues tend to lose their crispness when stored, I recommend reheating any leftovers in a 300°F oven or toaster oven for 5-10 minutes before serving them. The leftover egg yolks went into a bed of salt for curing. I’ll post that recipe if they turn out well.


6 egg whites
6oz Parmesan cheese, shredded
1/4 tsp cream of tartar
1 Tbs fresh chives, minced
1/2 tsp fresh thyme leaves
1/2 tsp fresh oregano leaves

Preheat oven to 300°F. Prepare two baking sheets with silicone baking mats or parchment paper. With an electric mixer, whip cream of tartar and egg whites in a medium bowl until stiff peaks form. Pulse Parmesan cheese and herbs in a food processor until well combined and finely ground. Gently fold the cheese mixture into the egg whites. Using a tablespoon sized measuring spoon, spoon out batter onto the baking sheets in 24 equal mounds. Bake for 30-35 minutes, until golden brown.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Gluten Free, Grain Free, LCHF, Side Dish, Specialized Diets. Bookmark the permalink.

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