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Keto Mini Pepperoni Guacamole Cups

4.6 stars, average of 30 ratings

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Avocado addicts let's unite! These keto mini pepperoni guacamole cups are an avocado lover's dream. So creamy and yet fresh with a sweet tomato burst.

I love how the creaminess is complemented by the slightly salty crisped up pepperoni. Crispy and creamy at the same time, yes please!

I guess you could call these keto Mini Pepperoni Guacamole Cups savoury fat bombs… made with healthy fats. Either way I know you could call them delicious!

Feel free to use large slices of pepperoni if you want bigger cups. I made them bite sized for a handy on the go-to keto snack or they’d make a delicious party or BBQ appetiser too.

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Hands-on Overall

Serving size 3 cups

Allergy information for Keto Mini Pepperoni Guacamole Cups

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 3 cups)

Net carbs1.9 grams
Protein5.1 grams
Fat13.9 grams
Calories160 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs4.9 gramsFiber3 gramsSugars1.1 gramsSaturated fat3.5 gramsSodium337 mg(15% RDA)Magnesium17 mg(4% RDA)Potassium299 mg(15% EMR)

Ingredients (makes 30 cups)

  • 30 pepperoni slices, 2-inch each (180 g/ 6.4 oz)
  • 2 large ripe avocados (400 g/ 14.1 oz)
  • 2 - 4 tbsp lime juice (to taste)
  • 1 small brown onion, diced (70 g/ 2.5 oz)
  • 1 small chilli pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, chopped (150 g/ 5.3 oz)
  • 2 - 4 tbsp chopped cilantro (to taste)
  • sea salt and pepper, to taste


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Using scissors cut the pepperoni on 3 sides equal distance apart leaving the centre intact. Keto Mini Pepperoni Guacamole Cups
  2. Place each slice of pepperoni into a mini muffin tin and push down so it creates a cup. Bake in the oven for 6 - 8 minutes until crisp. Keto Mini Pepperoni Guacamole Cups
  3. Meanwhile make the guacamole as per Martina’s recipe here. Please note I used slightly less tomato in this version to easily fit in the cups.
    Halve and peel the avocados. Remove the seed and place the flesh from one avocado into a bowl. Mash it well using a fork. Keto Mini Pepperoni Guacamole Cups
  4. Dice the other avocado into 1/2-inch pieces and keep aside. Keto Mini Pepperoni Guacamole Cups
  5. Squeeze in the lime juice, add finely chopped onion and crushed garlic, diced tomatoes and finely chopped chili pepper. Mix well using a fork and set aside. Keto Mini Pepperoni Guacamole Cups
  6. Remove the pepperoni cups from the oven and allow to cool for 5 minutes. Stuff with the prepared guacamole.
    Keto Mini Pepperoni Guacamole Cups
  7. Carefully lift from the tray using a spoon and enjoy. Tastes the best when served fresh. If not serving immediately, store the guacamole in a separate container (sealed) in the fridge for up to 3 days. The avocado may brown. Keto Mini Pepperoni Guacamole Cups
  8. These savoury fat bombs rock my world. You could try with chorizo or Parma ham too, both so good!
    Keto Mini Pepperoni Guacamole Cups

Ingredient nutritional breakdown (per serving, 3 cups)

Net carbsProteinFatCalories
Pepperoni, salami, pork or beef
0 g4.1 g7.9 g89 kcal
Avocado, fresh
0.7 g0.8 g5.9 g64 kcal
Lime juice, fresh
0.2 g0 g0 g1 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g3 kcal
Peppers, chile (chili), fresh
0 g0 g0 g0 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Tomatoes, cherry, fresh, all varieties
0.3 g0.1 g0 g3 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 3 cups
1.9 g5.1 g13.9 g160 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Made these. My pepperoni werent really crisp to bite into. Rather a bit leathery despite right temperature and longest time. Any advice!

Could it be the type of pepperoni? If you think they were too crispy, try baking 2-3 more minutes or bake at a little higher temperature (200 C/ 400 F fan)?

These are delicious and easy.  I made them for a 4th of July party and everyone raved about them and wanted to know how I made them. Thanks!

Thank you Valerie, I'm glad you enjoyed! 😊