Strawberry Egg Puffs

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Strawberry Egg Puffs

These little breakfast treats came about as a result of a kitchen mishap. I was intending to make a giant Oopsie cinnamon roll, but right when I switched my ancient Hamilton Beach electric hand mixer on, it just sat there in silence.  Not surprised, as it’s over 30 years old.  I certainly have gotten my money’s worth out of THAT thing!!   I knew there was no way I was ever going to get my egg whites whipped stiff enough with my immersion blender.  I did try, but it just wasn’t happening.I simply didn’t feel like scrambled eggs this morning.  Really wanted a sweet breakfast for a change, as I hadn’t had anything sweet for breakfast in ages.  Plus I had promised my husband a cinnamon roll for breakfast!  I had to think quick on my feet.  Looking in the fridge, the beautiful, ginormous strawberries I bought yesterday were right at eye level.  I thought a moment, glanced over and saw my  Ebilskiver pan hanging nearby and the light bulb went off!  These are a VERY pleasant way to have your eggs in the morning when you’re kind of burned out on plain old eggs.  Hubby was happy, too. These little breakie treats are suitable as soon as you reach the berries rung of the Atkins Phase 2 OWL carb ladder.  They are also suitable for Paleo-Primal followers.  I found 3 of these filled me up nicely; hubby ate the remaining 4.  You would definitely want to double the recipe for a larger family.  These would also be good made with blueberries instead of strawberries.  A dab of cream cheese underneath the fruit would also be delicious. There are just endless ways you could vary this basic little recipe.  1 tsp. cream cheese dotted under the strawberry would turn these into little strawbery danish real easily. 🙂

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VARIATION:  Add 1 tsp. cream cheese in the center of each one, under the strawberry slice,  before baking.🙂


4 eggs

2 T. sugar equivalent of your favorite sweetener

1 T. flax meal

1 T. whey protein (unsweetened, plain)

½ tsp. vanilla extract

2 extra large strawberries, sliced

DIRECTIONS:   Preheat the oven to 350º. Break the eggs into a mixing bowl.  Whip well with a whisk.  Add all remaining ingredients but strawberries, whip with whisk until smooth and set aside a moment.  Stem and slice the large end of the strawberries into 7 nice large slices (cook gets to eat the pointy bits :)).  I used my non-stick Ebilskiver pan that has 7 seven ½” deep slots, but a muffin top pan would work just fine.  If you have neither one, you could use 7 slots of a regular muffin pan (to keep the per-serving stats below accurate), but allow perhaps a few more minutes cooking time as they will be a little thicker.  I lightly oiled my pan just because EVERYTHING seems to stick on me if I don’t.  I’ve learned. Give the batter one last whisking to incorporate any settling ingredients.  I used a 2 T. measuring cup to dip out 7 equal portions of batter into the cups, evenly distributing the remaining batter.  Gently set 1 slice of strawberry in the center top of each one.  Pop into your preheated oven and bake about 15 minutes or until puffed up and firm to the touch.  Expect them to fall level as they cool off.  OPTIONAL:   Dust with powdered erythritol .  Below is a pic of the ebilskiver pan I used to bake these with.   It has slots that are 3/4″ deep and about 2½” wide.  These could be baked in a muffin top pan or the bottom of muffin cups, too.

My Ebilskiver pan (I think it’s a discontinued pan now)

NUTRITIONAL INFO:   Makes 7 egg puffs, each contains:

53 calories

3.4 g  fat

.91 g  carbs, .43 g  fiber, .48 g NET CARBS

4.5 g  protein

41 mg sodium

13 comments on “Strawberry Egg Puffs

  1. I made my cinnamon roll version, and the turned out nicely. I think I baked them a bit too long, so maybe 12 minutes in my oven. Next time I may add some almond flour as well to keep them from being so eggy. Cream cheese frosting is just what these needed on top.


  2. I’ve been looking for breakfast alternatives like everyone else. I’m going to try your recipe and turn it into cinnamon rolls. I think if I sub the strawberries for 1/2 tsp cinnamon and then spread with SF cream cheese frosting once they cool, it might work. My son, who needs to be low carb as well might like them as well.


  3. I have these often, easy tasty. Good for grab and go also.

    Different subject:
    I have a question about substituting flour, using Carb Quick or Carbolouse and powered sugar with Splenda, would you sub or do have any suggestions?
    These looked so cute, I would like to make them for company, but want to keep the sugar and carbs low. Any thoughts? Thanks,

    Mini Banana Cream Pies

    Makes 20 mini pies
    6 Tablespoons butter, at room temperature
    1/3 cup powdered sugar
    1 teaspoon vanilla
    pinch of salt
    3/4 cups flour
    1/2 cup prepared vanilla pudding, chilled
    1/2 cup whipped cream
    2 bananas, sliced


    • Splenda or a mixture of Splenda and another sweetener, like erythritol or stevia would do OK for the sugar in this. I think mixtures of sweeteners works best. If you use Carbquick or Carbalose for the flour, I wouldn’t use them exclusively as they both have a funny taste to me. Using part of those along with a bit of Jennifer Eloff’s Gluten-Free Bake Mix (just Google) will eliminate that awful taste quite nicely. Oh, and be sure to use sugar-free pudding. You might check out my recently posted mini tartlets recipe as it might do nicely for these.


      • I just love your posts. You have such a great variety of recipes. Whenever I get in a slump, you are where I turn too.
        Have a good summer and thank you.
        I think I might try the tartlet recipe.


        • I’m so glad you find a nice variety of recipes here. I do try to not do too many desserts. I’m not a big sweets eater (luckily) plus there are just so many other LC bloggers doing plenty of dessert recipes to fill that gap for me.🙂


  4. Thank you. I made a batch this morning & they are delicious. Thank you for the nice change from protein shakes.

    Sent from my iPhone


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