Keto Cheese Cups Recipes

KETO CHEESY BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
• Place slices of bacon on the prepared baking sheet.
• Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
• Spray 6 cups of a muffin pan with cooking spray.
• Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
• Bake in the oven until eggs are set, 13 to 15 minutes.

KETO CHEESE CUPS

Steps:

• Preheat oven to 400°F (200°C)
• Cover a cooking tray with parchment paper. Set aside.
• In a large mixing bowl combine the 2 sorts of cheese.
• Spoon 1 tablespoon of the cheese mixture onto the cooking tray covered with parchment paper. Slightly flatten with your fingers. Repeat until no more cheese left, leaving 1 thumb space between each spoon of cheese. The cheese melt and expand slightly so this prevents the cups from sticking to each other. You should be able to form about 25 cups.
• Bake for 4 to 6 minutes until the cheese is melted and the border of the cups are slightly brown.
• Prepare a 24-hole mini muffin pan on your benchtop. Flip over the muffin pan, the bottom of the muffin tray facing you.
• Using a small spatula, unstick each cooked cheese layer - one at a time. Be careful it is very hot and soft!
• Carefully place it on top of the muffin pan and press slightly with your fingers to create a cup shape. You don't have to press much as the melted cheese is very soft and it will coat the muffin tray very easily, ending up in a cup shape after fully cool.
• Place the pan in the fridge to firm up - it takes about 10 minutes.
• Repeat the cooking/cup shaping process until no batter left.
• This recipe makes between 25-30 mini cheese cups.
• Warm coconut oil in a frying pan.
• Dice the chicken breast into 25 pieces. Roll every piece into beaten egg, then into almond meal until fully coated.
• Fry the chicken for 4-5 minutes on both sides until golden and crispy.
• Cool down on a plate covered with absorbent paper to remove the excessive oil used while frying the chicken.
• In a bowl prepare the dressing. Combine the yogurt with crushed garlic, lemon juice, dijon mustard, and sesame oil. Set aside.
• Place each parmesan cups into the muffin tin - it makes the filling easier but you can also place them on a plate if preferred. Garnish with shredded romaine lettuce, halved cherry tomatoes, yogurt dressing, and end up with the crispy chicken.
• Serve while the chicken is hot to add crispiness to each bite. If too much dressing serves as a side as a dip.
• You can prepare the cups in advance the day before. Store them in the fridge in an airtight container until you need to use them.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.