Low Carb Parmesan Garlic Poppers

A low-carb, savory treat full of flavor. These are a perfect snack, appetizer or companion to any Italian dish.



3/4 cup warm water
1 1/2 tsp active dry yeast
1/3 cup ground flaxseed
1/4 cup oat fiber
1/2 cup oat fiber
1/2 cup vital wheat gluten
1 TBS avocado oil
1/4 cup oat flour
1/2 tsp sugar
1/2 tsp salt
4 cloves of garlic, minced
1/4 cup parmesan

1/2 tsp garlic powder
2 TBS butter, melted
1/8 cup parmesan


Add water, yeast and sugar to the mixer mixing bowl and let sit until foamy. About 12 minutes.
In a small miing bowl, mixx all other popper dry ingredients together with a fork or whisk.
Dump the dry mixed ingredients into the mixing bowl with yeast. Add in the oil and garlic. With the ough hook, mix on low for 1 minute. Then scrape the bowl to get everything in the middle to mix.
Turn the mixer up to a 2 and let mix for 4 minutes or until dough ball forms.
Dust surface with flour then dump the dough onto it. Work the dough with your hands for a minute or two. Then roll into a flat ball.
Cut dough into three sections. Then cut those sections into chunks. You will get 30 pieces from this. They may look a little small, but they will rise.
Roll the chunks around in your hand to make little balls. Then place balls on a nonstick air pan or cookie sheet. Make sure to keep them spaced so they do not touch even when doubled in size. Cover with a towel and let rise for one hour.
Preheat the oven to 350 degrees. Place the pan in the center of the oven and bake for 22-25 minutes until golden brown.
Remove poppers from the oven. Mix butter and garlic powder together in a small bowl. Then brush over warm poppers.
Dust the tops with parmesan and serve warm.