Low-Carb Spinach Artichoke Bacon Cups

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the chopped artichoke into a bowl.

Step 2Add All of the remaining ingredients except for the bacon.

Step 3Mix everything until well combined and set aside.

Step 4Wrap 1 whole slice of bacon around the inside of each muffin cup. Cut the other slice in half and place 2 half slices across the bottom of each muffin cup in a star to seal the base. Repeat for each cup. (Use 2 slices of streaky bacon per cup.)

Step 5Spoon the keto spinach and artichoke dip into each bacon cup.

Step 6Bake in the oven for 25 minutes or until bacon is crisp and the cheesy dip is melted. Cool for 5-10 minutes, and then carefully remove the bacon cups from the muffin tray.

Step 7Store in the fridge for up to 3 days or freezer for 2 months. Reheat before serving.