How about some savory muffins? They make great finger food and taste equally great hot, warm or cold.
Scallion Cheddar Cauliflower Muffins
2 cups raw cauliflower, finely chopped or pulsed in the food processor to a rice consistency
2 large eggs, beaten
2 tbsp melted butter
⅓ cup grated parmesan cheese
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 clove garlic, minced
1 medium green onion (about 16 grams), finely chopped
¼ tsp salt
¼ tsp black pepper
½ tsp baking powder
¼ cup blanched almond flour (you can use coconut flour but it adds a couple of grams of carbs)
Preheat the oven to 375 deg F (190 C).
Mix the cauliflower, eggs, add butter in a large bowl. Add the cheeses and stir until thoroughly mixed. Add the green onion, garlic, salt, pepper, baking powder and almond flour and stir until thoroughly mixed.
Lightly grease a muffin tin with olive oil spray or a small amount of butter. You really need very, very little coating for this. The first batch I made I sprayed every cup and the sides and bottoms were sooo greasy. Now I spray the first cup and wipe it around with a paper towel. Then I use the paper towel to grease the other cups. That’s how little you need. If you use butter, melt a teaspoon of it and brush it or wipe it into the cups.
Divide the batter into the 12 muffin cups. It should be a couple of tbsp per cup. This will make quite a short little muffinlet. Bake in the oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside for one hour to set properly. Take them out of the tin and serve warm or refrigerate for later cold eating.
Each muffin is 132 calories , 1 net gram carb (sugar) and 1 gram fiber.