Low Carb Pepperoni Cups
User Reviews
5
Low Carb Pepperoni Cups
Description
The Low Carb Pepperoni Cups recipe utilizes large pepperoni slices, cut strategically to allow the slices to fold into cup shapes when pressed into a mini muffin pan and baked. The initial baking crisps the pepperoni edges while keeping the centers pliable, forming sturdy cups. Once cooled and excess oil is drained, the cups are filled with a small basil leaf, a spoonful of pizza sauce, a mini mozzarella ball, and an optional olive slice. A brief second bake melts the cheese slightly, melding the toppings with the pepperoni shell.
These cups offer a concentrated flavor reminiscent of pizza, combining spicy, savory, and cheesy elements without dough or crust. The use of fresh basil adds a herbal brightness to balance the richness of pepperoni and cheese. This recipe's format makes it convenient for serving at gatherings or as a keto-friendly snack.
Practical guidance includes wiping out excess grease from the pan before refilling to maintain crispness, as well as storage tips: after the initial bake, pepperoni cups keep well refrigerated for up to a week and can be assembled as desired. Once fully assembled and baked a second time, leftovers should be consumed within three days, stored refrigerated after cooling to preserve texture and flavor.
Ingredients
- 24 lices pepperoni “sandwich style” (2+ inches wide
- 24 basil leaves small
- 1 jar pizza sauce small jar
- 24 mozzarella cheese mini balls
- black olives sliced (optional)
Instructions
- Preheat the oven to 400 degrees F. Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
- Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
- Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
- Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.
Notes
- To make a paleo-friendly version, substitute mini mozzarella balls with almond or cashew cheese.
- After the first baking to crisp the cups, store them in the refrigerator for up to one week and fill as needed.
- Leftover filled cups keep well refrigerated up to three days; cool completely before storing in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cups
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 185mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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