Buy Now → Keto Stuffed Mushrooms Cupcakes Recipe – Easy to Make
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 12 1x
- Method: Baked
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- ½ cup (1 stick) unsalted butter (or lard if dairy-free or ghee)
- 8 ounces white mushrooms,
- sliced 3 stalks celery, chopped
- ¼ cup chopped onions
- ½ teaspoon dried ground sage
- ½ teaspoon poultry seasoning
- 1 pound bulk pork sausage
- 1 batch Keto Buns
- 1 cup beef or chicken bone broth, homemade or store-bought
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 large eggs, beaten
Instructions
- Preheat the oven to 325°F.
- Grease a standard-size 12-well muffin pan.
- Place the butter in a large cast-iron skillet over medium-high heat.
- Cook, whisking, until brown (but not black!) flecks appear—this is browned butter.
- Reserve ¼ cup for drizzling over the top of the cupcakes before serving. (Note: If using bacon fat or lard, simply heat the fat in the skillet before continuing with Step 3.)
- Add the mushrooms, celery, onions, sage, and poultry seasoning to the skillet with the browned butter and sauté until tender and translucent, about 5 minutes.
- Add the sausage and sauté, using a wooden spoon to break up the pieces, until the meat is cooked through and no longer pink, about 4 minutes.
- While the meat is cooking, cut the buns into ½-inch cubes.
- Add the bread cubes to the pan with the sausage mixture.
- Pour in the broth and mix well.
- Season with salt and pepper. Slide the pan off the heat and stir in the beaten eggs.
- Pour the mixture into the greased muffin pan, filling each well about three-quarters full.
- Bake the keto stuffed mushrooms cupcakes, covered, for 15 to 20 minutes, until cooked through.
- Uncover and bake for 5 more minutes, until the cupcakes are golden brown on the top.
- Drizzle the reserved ¼ cup of browned butter over the tops of the cupcakes and serve
Nutrition
- Serving Size: 1
- Calories: 22
- Fat: 9g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g