MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES  - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one many times as well as whole milk shredded cheese.  Using the commercially grated cheese usually gives a little extra yield - like one extra tortilla, for instance.

I usually grate my own cheese using my Braun food processor, which has a ton of gadgets - this is the cheese I used to use most often 


Such a great appetizer!  Many people will love this one.  You can make it as spicy as you would like it to be.  I’m a spice  (hot and spicy!) chicken, so I don’t use very much jalapeno in these - the ones shown have way more than I can handle. These are ooey, gooey good!  I do prefer these made with my Low-Carb Gluten-Free Bake mix, however, see below in the Helpful Hints for a lovely, slightly lower-carb grain-free version.  

Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2, (no gelatin needed) (250 mL) PLEASE CLICK FOR THE RECIPE
on the highlighted text
1 egg, fork beaten
1/4  tsp onion salt (1 mL)
1/4  tsp garlic powder (1 mL)
5 oz regular cream cheese, softened (142 g)
2/3  cup finely grated Mozzarella, OR Cheddar cheese (150 mL)
4 slices bacon, cooked and chopped
Canned jalapenos, chopped, to taste
1/8  tsp onion salt (0.5 mL)
9 tbsp grated Mozzarella, OR Cheddar cheese (135 mL)

Preheat oven to 400°F (200°C).

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2, on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball.  Knead slightly to form a ball.

Measure 18 little balls weighing about 0.7 oz (20 g) each (some might be 0.1 oz less).  Place dough on parchment paper, cover with plastic wrap and roll out to fit the molds of a muffin top pan. The molds should be about 3-inches (8 cm) in diameter.  Roll the dough balls out into circles a little larger than that.  Place in bottom of mold.   If the dough becomes resistant to rolling, nuke 10 seconds and continue.

Filling:  In medium bowl, combine cream cheese, Mozzarella cheese, OR Cheddar cheese, bacon, jalapenos (to taste) and onion salt.

Place filling on the bottom piece of dough and cover with 1 tbsp (15 mL) grated Mozzarella, OR Cheddar.  Now roll out another piece of dough to cover.  Pinch the dough all around the circumference using one finger to push down on the dough.  Repeat with all the remaining dough and filling.  Bake 12 to 14 minutes (mine took 14 minutes) until turning brown at the circumference and in spots on top.  Remove.  Serve warm.

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!).   You can also use my Keto Bake Mix (use 1 1/4 cups though).

Yield:  9 Jalapeno poppers
1 Jalapeno popper
291.7 calories
15.8 g protein
23.2 g fat
0.0 g fiber
4.4 g net carbs 

Grain-Free Version:
9 Jalapeno poppers
1 Jalapeno popper
290.2 calories
15.8 g protein
23.5 g fat
1.6 g fiber
3.2 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again.  Limited stocks; get yours now!  KINDLES available! 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.