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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
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
Instructions
- 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.
- 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.
- 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.
- Dice the other avocado into 1/2-inch pieces and keep aside.
- 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.
- Remove the pepperoni cups from the oven and allow to cool for 5 minutes. Stuff with the prepared guacamole.
- 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.
- These savoury fat bombs rock my world. You could try with chorizo or Parma ham too, both so good!
Ingredient nutritional breakdown (per serving, 3 cups)
| Net carbs | Protein | Fat | Calories |
|---|
| Pepperoni, salami, pork or beef |
| 0 g | 4.1 g | 7.9 g | 89 kcal |
| Avocado, fresh |
| 0.7 g | 0.8 g | 5.9 g | 64 kcal |
| Lime juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Onion, brown (yellow), raw |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Peppers, chile (chili), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.3 g | 0.1 g | 0 g | 3 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 3 cups |
| 1.9 g | 5.1 g | 13.9 g | 160 kcal |
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