Supreme Pizza Puffs Keto Low Carb

Prep Time: 15 minutes | Cook Time: 25 minutes
Total Time: 40 minutes
Skill Level: Easy
Yield: 12 puffs

These Supreme Pizza Puffs are the ultimate keto-friendly comfort food! Imagine all the bold, savory flavors of a loaded supreme pizza—pepperoni, peppers, onions, olives, and melty cheese—transformed into a light, fluffy, and delightfully portable puff. Completely grain-free and low in carbs, they make a perfect snack, appetizer, or quick lunch that satisfies those pizza cravings without the guilt.

The Story Behind The Bite

Born from a classic “fathead” dough, this recipe evolves the simple cheese-and-almond-flour base into a flavor-packed experience. By incorporating the pizza toppings directly into the dough, every single bite is bursting with supreme flavor. They’re quick to mix, easy to customize, and are guaranteed to be a hit with the whole family, whether they follow a keto lifestyle or not.

Ingredients

For the Pizza Puffs:

• 2 cups (226g) low-moisture, part-skim mozzarella cheese, shredded

• 2 oz (56g) full-fat cream cheese

• 1 large egg, room temperature

• ¾ cup (75g) almond flour (blanched, fine grind)

• 1 tsp baking powder

• 1 tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp crushed red pepper flakes (optional)

• ⅓ cup (50g) sugar-free pizza sauce or marinara (ensure no added sugars)

• ½ cup (55g) pepperoni mini slices or diced regular slices

• ¼ cup (30g) green bell pepper, finely diced

• ¼ cup (30g) red onion, finely diced

• 2 tbsp (15g) sliced black olives

• ¼ cup (28g) shredded sharp cheddar cheese (for extra cheesy flavor)

For Topping (Optional):

• ¼ cup (28g) mozzarella cheese for topping

• 12 additional mini pepperoni slices

• Fresh chopped basil or parsley

Equipment

• Medium microwave-safe bowl

• Mixing bowl

• Whisk

• Silicone spatula

• Standard 12-cup muffin tin

• Parchment paper or silicone muffin liners (highly recommended)

• Cooling rack

Instructions

Step 1: Prepare & Preheat

Preheat your oven to 375°F (190°C). Line a muffin tin with parchment paper liners or silicone liners. Paper liners can stick, so silicone or a generous greasing is best. Prepare all of your veggies by dicing them finely to ensure even distribution in the puffs.

Step 2: Create the Dough Base

In a medium microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 60 seconds. Remove and stir, then microwave for another 30 seconds or until completely melted and smooth when stirred.

Step 3: Combine Wet & Dry Ingredients

While the cheese is melting, in a separate mixing bowl, whisk together the almond flour, baking powder, oregano, garlic powder, and red pepper flakes. In a small bowl, lightly beat the egg.
Once the cheese mixture is smooth, quickly add the beaten egg and the dry ingredient mixture. Use a spatula to stir and fold until a thick, uniform dough forms. It will be sticky.

Step 4: Fold in the “Supreme” Toppings

Add the pizza sauce, pepperoni, diced bell pepper, onion, olives, and sharp cheddar to the dough. Fold everything together until the toppings are evenly distributed throughout.

Step 5: Portion and Bake

Divide the dough evenly among the 12 prepared muffin cups, pressing down lightly. Top each puff with a little extra mozzarella and a mini pepperoni slice if desired.
Bake on the middle rack for 20-25 minutes, or until the tops are golden brown and firm to the touch.

Step 6: Cool and Serve

Remove the muffin tin from the oven and let the puffs cool in the tin for 10 minutes. This cooling period is crucial—it allows them to set and makes removal much easier. After 10 minutes, transfer them to a cooling rack for another 5 minutes.
Serve warm with a side of extra warmed pizza sauce for dipping. Garnish with fresh herbs if desired.

Chef’s Notes & Variations

• Storage: Store cooled puffs in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer or toaster oven for best texture.

• Freezing: These freeze beautifully! Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F oven for 10-15 minutes.

• Customize Your Puff: Make them Margherita with sun-dried tomatoes and fresh basil, or Meat Lovers with cooked sausage and bacon. Ensure any added meats are pre-cooked and any veggies are finely diced and not too watery.

• Crucial Tip: Room temperature ingredients help the dough come together smoothly. If your dough becomes stringy or separates, the egg was likely too cold. Simply knead it with your hands (let it cool slightly first!) until it comes back together.

Nutrition Information

(Per 1 Pizza Puff, recipe makes 12)

• Calories: 180

• Total Fat: 14g

• Saturated Fat: 6g

• Cholesterol: 45mg

• Sodium: 320mg

• Total Carbohydrates: 4g

• Dietary Fiber: 1.5g

• Net Carbs: 2.5g

• Protein: 10g