Are you craving pizza but trying to stick to a ketogenic or low-carb diet? Look no further than keto pepperoni bites! These savory treats deliver all the flavor of pizza without the carb-heavy crust. Perfect as a quick snack, appetizer, or even a meal accompaniment, these bites are incredibly versatile and easy to make. This article explores several variations of keto pepperoni bites recipes, offering options for different preferences and cooking methods.
Why Keto Pepperoni Bites?
Keto pepperoni bites are an excellent choice for those following a ketogenic lifestyle for several reasons:
- Low Carb: They eliminate the need for traditional pizza crust, significantly reducing carbohydrate intake.
- High Fat: They incorporate cheese and pepperoni, providing healthy fats that are essential for keto.
- Satisfying: The combination of savory flavors and satisfying textures makes them a fulfilling snack or appetizer.
- Easy to Make: Most recipes require minimal ingredients and preparation time.
- Versatile: They can be customized with various toppings and flavors to suit individual tastes.
Recipe 1: Dad’s Keto Pepperoni Cheese Bites
This recipe, named after a husband who loves these treats, is a regular in many households. It offers two options for making the bites, each with unique characteristics. This recipe uses marinara sauce to complete the taste.
Ingredients
- Pepperoni slices
- Mozzarella cheese (string cheese or a block)
- Olive oil
- Finely diced onion
- Tomato paste
- Water
- Italian seasoning
- Keto granulated sugar
- Garlic powder
- Salt
- Pepper
Instructions
- Prepare the Marinara Sauce:
- In a small saucepan, over medium heat, add oil. Once hot, saute onion until softened, about 4 minutes. Add remaining sauce ingredients and whisk to combine.
- Decrease heat to medium low. Simmer for 15-20 minutes, stirring occasionally.
- Prepare the Pepperoni Bites:
- Pre-heat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Place pepperoni onto parchment paper, without overlapping them.
- Option 1 (String Cheese): Cut each piece of string cheese into 8 pieces, to make 48 total pieces. Top each pepperoni slice with 1 piece of cut string cheese. Bake for 10-12 minutes, or until cheese is melted.
- Option 2 (Mozzarella Block): Cut mozzarella cheese into 48 square pieces. Top each pepperoni slice with a piece of cheese. Bake for 5-7 minutes, or until cheese is melted.
- Serve immediately with marinara sauce.
Tips and Variations
- Using string cheese results in crispier pepperoni and a thicker cheese layer that doesn't spread as much.
- Using a mozzarella block leads to softer pepperoni and cheese that melts and covers most of the pepperoni.
- Making your own tomato sauce by combining tomato paste and water helps to keep the carb count down.
- For the best results, I recommend allowing the sauce to simmer for 15-20 minutes.
Recipe 2: Pepperoni and Cheese Crisps
This recipe focuses on simplicity and speed, offering three different cooking methods: skillet, microwave, and oven.
Ingredients
- Pepperoni slices (Applegate’s Uncured Turkey Pepperoni or Pork and Beef Pepperoni recommended)
- Shredded mozzarella cheese
- Sugar-free or Keto-friendly marinara sauce (Rao’s Marinara Sauce recommended)
Skillet Instructions
- Heat a skillet on the stove top over medium heat.
- Sprinkle about a tablespoon of shredded cheese into the skillet in a pile. Repeat, leaving space between each pile.
- When the cheese starts to bubble, add a slice of pepperoni on top.
- Cook for another minute or so, until the cheese starts to brown and crisp on the edges.
- Use a spatula to flip. Cook for another 30 seconds, then transfer to a plate to serve with sauce.
Microwave Instructions
- Place a piece of parchment paper on a flat plate.
- Add cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between.
- Lay a slice of pepperoni on top of each pile of cheese.
- Microwave on high for 1-1.5 minutes, until the cheese and pepperoni are nice and crispy.
Oven Instructions
- Preheat your oven to 400F.
- Line a baking sheet with parchment paper.
- Add the cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between.
- Lay a slice of pepperoni on top of each pile of cheese.
- Bake until the cheese and pepperoni are nice and crispy.
Tips and Variations
- Ensure that all products used are gluten-free if you have a gluten allergy or sensitivity.
- Cooking in a skillet allows for precise control over crispiness.
- Microwaving is the fastest method, perfect for a quick snack.
- Baking in the oven provides even cooking and crispiness.
Recipe 3: Low Carb Pepperoni Pizza Cups
This recipe utilizes a mini muffin pan to create cup-shaped pepperoni bites, offering a fun and convenient way to enjoy pizza flavors.
Read also: Cream Cheese Pepperoni Bites
Ingredients
- Large pepperoni slices (turkey pepperoni works well)
- Mozzarella cheese (nondairy alternatives can be used)
- Pizza sauce
- Basil leaves (optional)
- Olive slices (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross.
- Press each pepperoni down into a mini muffin pan.
- Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red.
- Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
- Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan.
- Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
- Place back in the oven for 2-3 minutes, until the cheese starts to melt.
Tips and Variations
- Pre-baking the pepperoni cups ensures they are crispier and hold their shape better.
- Snipping the pepperoni slices helps them fit into the mini muffin pans.
- Any tasty toppings can be added, but avoid overloading the cups to prevent them from falling apart.
- Leftover pizza bites can be stored in the refrigerator for up to 3 days.
- Reheat in a warm oven, toaster oven, or air fryer for the best results.
Recipe 4: Easy Keto Pizza Bites with Italian Sausage and Mozzarella
This recipe introduces Italian sausage as a key ingredient, adding a hearty and flavorful twist to the classic pepperoni pizza bite.
Ingredients
- Cooked Italian sausage (spicy or mild)
- Cream cheese (full fat or reduced fat)
- Coconut flour (or almond flour)
- Baking powder
- Minced garlic (or garlic powder)
- Italian seasoning
- Eggs
- Shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners or grease well.
- In a large bowl, combine the cooked Italian sausage, cream cheese, coconut flour, baking powder, minced garlic, Italian seasoning, and eggs. Mix well until all ingredients are evenly distributed.
- Stir in the shredded mozzarella cheese.
- Fill each muffin tin cavity with the mixture, about ¾ full.
- Bake for 15-20 minutes, or until the bites are golden brown and set.
- Let the pizza bites cool slightly before serving.
- Serve with low-carb marinara sauce for dipping.
Tips and Variations
- If you’d rather not use Italian sausage, you can replace it with 1 1/2 cups of chopped pepperoni slices.
- I have used this as a base recipe for “supreme pizza” bites and have included bell pepper, black olives, and mushrooms.
- Almond flour can be used in place of coconut flour, but the keto-friendly pizza bites will not be as light and fluffy.
- Cottage cheese can be used instead, but you must make sure you stir the cottage cheese well before measuring.
- These cheesy bites freeze beautifully. I reheat mine in 20-second increments in the microwave!
Recipe 5: Keto Pepperoni Pizza Bites (Crispy Cups)
This recipe focuses on creating crispy pepperoni cups filled with pizza sauce and melted mozzarella, providing a satisfying crunch with every bite.
Ingredients
- Pepperoni slices
- Pizza sauce
- Mozzarella cheese
- Basil (optional)
Instructions
- Preheat the oven to 400 degrees.
- Cut each pepperoni about half way up the top, bottom, left, and right side - in the pattern of a cross.
- Place the pepperonis in a mini muffin pan, allowing the cut sides to overlap and create a cup.
- Place the pepperonis in a preheated oven for 5 minutes, until crispy.
- Remove the pepperonis from the pan and use a paper towel to absorb the residual grease from the muffin pans.
- Return the pepperonis to the pan.
- Next, you’ll spoon half a teaspoon of pizza sauce into each cup.
- Then place a small cube of mozzarella cheese on top of the sauce.
- These go back into the oven for 2 - 5 minutes, until the cheese has melted.
- Remove pepperonis from the pan, transfer to a plate, then garnish with diced fresh basil (optional).
Tips and Variations
- Make these ahead of time, then store them in the refrigerator until ready to use.
- You can warm them up in the oven or microwave.
- These will keep in the refrigerator for up to one week.
- Sure! Pin this to your favorite keto appetizer Pinterest board so you can make it any time you’re craving pepperoni pizza!
Customizing Your Keto Pepperoni Bites
The beauty of keto pepperoni bites lies in their adaptability. Feel free to experiment with different ingredients and toppings to create your own signature version. Here are some ideas:
- Cheese: Try different cheeses like cheddar, pepper jack, parmesan, or provolone.
- Meats: Add cooked sausage, ground beef, bacon, or ham.
- Vegetables: Incorporate sliced olives, bell peppers, mushrooms, onions, or jalapenos.
- Sauces: Experiment with pesto, garlic butter, or different varieties of marinara sauce.
- Spices: Add a pinch of red pepper flakes, garlic powder, or Italian seasoning for extra flavor.
- Herbs: Garnish with fresh basil, oregano, or parsley.
Serving and Storage Suggestions
- Serve keto pepperoni bites warm as a snack, appetizer, or side dish.
- Pair them with a side of low-carb marinara sauce, pesto, or garlic butter for dipping.
- Store leftover bites in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven, microwave, or air fryer until warmed through.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide