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These little pizza cups are a great low-carb snack! It’s one of those keto recipes you will want to make over and over again. They’re like your favorite pizza topping made into bite-sized snacks.
They can be customized by using any keto-friendly toppings you wish. We simply used homemade Low-Carb Marinara Sauce, fresh basil and olives. Make sure there are no added sugars if you use store bought.
You can even use some cooked spinach, mushrooms or bacon pieces. You can also swap the marinara with any homemade pesto. The options are endless!
Just be sure to buy sandwich style pepperoni so they’ll be large enough to make little cups. Enjoy!
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Hands-on Overall
Serving size pizza cup
Nutritional values (per pizza cup)
Net carbs0.7 grams
Protein3.1 grams
Fat5.3 grams
Calories64 kcal
Calories from carbs 4%, protein 20%, fat 76%
Total carbs0.8 gramsFiber0.1 gramsSugars0.4 gramsSaturated fat1.9 gramsSodium174 mg(8% RDA)Magnesium4 mg(1% RDA)Potassium40 mg(2% EMR)
Ingredients (makes 24 pizza cups)
- 24 slices pepperoni, 2-inch/ 5 cm each (142 g/ 5 oz)
- 24 fresh basil leaves
- 3/4 cup Homemade Marinara Sauce (170 g/ 6 oz)
- 1 1/2 cups shredded mozzarella cheese (170 g/ 6 oz)
- 1/4 cup sliced black olives (28 g/ 1 oz)
Instructions
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Using kitchen scissors cut each pepperoni on 4 sides equal distance apart leaving the middle intact. Place each pepperoni into a mini muffin pan and bake for 6 minutes.
- Remove from oven and layer in the basil and marinara sauce.
- Add the shredded mozzarella and sliced olives (one slice per cup). Return to oven for another 6 minutes.
- Cool 5 minutes before transferring to a serving platter.
- These cups keep really well in the refrigerator for up to 3 days.
They’re delicious cold but can be reheated in the microwave or oven.
Ingredients
- 24 slices pepperoni, 2-inch/ 5 cm each (142 g/ 5 oz)
- 24 fresh basil leaves
- 3/4 cup Homemade Marinara Sauce (170 g/ 6 oz)
- 1 1/2 cups shredded mozzarella cheese (170 g/ 6 oz)
- 1/4 cup sliced black olives (28 g/ 1 oz)
Instructions
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Using kitchen scissors cut each pepperoni on 4 sides equal distance apart leaving the middle intact. Place each pepperoni into a mini muffin pan and bake for 6 minutes.
- Remove from oven and layer in the basil and marinara sauce.
- Add the shredded mozzarella and sliced olives (one slice per cup). Return to oven for another 6 minutes.
- Cool 5 minutes before transferring to a serving platter.
- These cups keep really well in the refrigerator for up to 3 days.
They’re delicious cold but can be reheated in the microwave or oven.
Nutrition (per pizza cup)
Calories64kcal
Net Carbs0.7g
Carbohydrates0.8g
Protein3.1g
Fat5.3g
Saturated Fat1.9g
Fiber0.1g
Sugar0.4g
Sodium174mg
Magnesium4mg
Potassium40mg
Detailed nutritional breakdown (per pizza cup)
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