Keto Mini Pepperoni Guacamole Cups

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.

Step-by-step

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.

   

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.

   

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.

   

4. Dice the other avocado into ¹/₂-inch pieces and keep aside.

   

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.

   

6. Remove the pepperoni cups from the oven and allow to cool for 5 minutes. Stuff with the prepared guacamole.

   

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.

   

8. These savoury fat bombs rock my world. You could try with chorizo or Parma ham too, both so good!

   

Recipe

Keto Mini Pepperoni Guacamole Cups

★★★★★4.6 (30 ratings)

Crispy pepperoni cups filled with fresh chunky guacamole. These low-carb bites make a delicious party ...

Hands on

15m

Overall

15m

Servings

10

1.9 g

Net carbs

5.1 g

Protein

13.9 g

Fat

160

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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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

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.

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.

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.

4. Dice the other avocado into ¹/₂-inch pieces and keep aside.

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.

6. Remove the pepperoni cups from the oven and allow to cool for 5 minutes. Stuff with the prepared guacamole.

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.

8. These savoury fat bombs rock my world. You could try with chorizo or Parma ham too, both so good!

Nutrition per serving, 3 cups

Carbs 5%Protein 13%Fat 82% of calories

Net carbs

1.9 g

Total carbs

4.9 g

Fiber

3 g

Sugars

1.1 g

Protein

5.1 g

Fat

13.9 g

Saturated fat

3.5 g

Calories

160 kcal

Sodium

337 mg · 14.6% RDA

Magnesium

17 mg · 4.16% RDA

Potassium

299 mg · 14.9% EMR

Nutrition by ingredient

Per 3 cups	Net carbs	Protein	Fat	kcal
Pepperoni, salami, pork or beef	0 g	4.1 g	7.9 g	89
Avocado, fresh	0.7 g	0.8 g	5.9 g	64
Lime juice, fresh	0.2 g	0 g	0 g	1
Onion, brown (yellow), raw	0.4 g	0.1 g	0 g	3
Peppers, chile (chili), fresh	0 g	0 g	0 g	0
Garlic, fresh	0.2 g	0 g	0 g	1
Tomatoes, cherry, fresh, all varieties	0.3 g	0.1 g	0 g	3
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	1.9 g	5.1 g	13.9 g	160

Serving size 3 cups

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