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–+ servings

Protein Sparing Bread Chicken Salad Puffs

Maria Emmerich
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Dairy Free, Nut Free, Poultry
Cuisine American
Servings 12
Calories 155.8

Ingredients
  

PUFFS:

  • 3 large eggs separated
  • 1/2 teaspoon cream of tartar
  • 3 ounces cream cheese softened (or you could use 2 tablespoons allulose to keep it dairy free and lower fat for PSMF macros)
  • 1/2 cup unflavored egg white protein powder

CHICKEN SALAD FILLING:

  • 1 6 ounce chicken thigh cooked and shredded
  • 2 pieces sugar free bacon cooked and crumbled
  • 2 ounces blue cheese crumbled (if not dairy sensitive)
  • 4 ounces homemade mayo OR store-bought Paleo Mayo

Instructions
 

  • Preheat oven to 375 degrees. Separate the eggs and reserve the yolks for another recipe (creme brule anyone?).
  • In a large bowl, whip egg whites and cream of tartar until VERY stiff. Then add the protein powder. Using a spatula, gradually fold the cream cheese or allulose into the egg white mixture, being careful not to break down the whites.
  • Place round balls of dough onto a GREASED baking sheet (or a mini muffin tin works great). Bake at 375 degrees for 10 minutes. Keep oven shut, and leave the puffs in there to cool.
  • To make the chicken salad filling, in a large bowl, mix together all the ingredients. Salt and pepper to taste. Stuff into protein sparing bread puffs! Makes 12 servings.

Nutrition

Calories: 155.8 | Fat: 12.1g | Protein: 10.5g | Carbohydrates: 0.5g | P:E Ratio: 0.8