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Crispy Carrot Parmesan Cups are perfect bite-size bowls to serve caesar salad. A cute easy healthy appetizer for your next party. Gluten free, low carb.
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4.9 from 223 votes
Sweetashoney.co

Keto Cheese Cups

www.sweetashoney.co
Keto cheese cups are perfect bite-size cups to serve as a keto appetizer for game day or Christmas platter
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American, English
Servings: 25 cups
Calories: 27kcal
Author: Carine Claudepierre

Ingredients 
US Customary - Metric

Parmesan Cups

  • 3/4 cup Grated Cheddar
  • 2 cups Shredded Parmesan

Caesar Salad Filling

  • 1/4 Chicken Breast
  • 1 Egg , beaten
  • 1/2 romaine lettuce finely shredded
  • 4 tablespoons Almond Flour
  • 8 Cherry Tomatoes

Salad Dressing

  • 8 tablespoon sour cream
  • 1 Garlic clove crushed
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Sesame oil

Instructions

Cheese Cups

  • Preheat oven to 200°C (390°F)
  • 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 12-holes 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.

Caesar Salad Filling

  • 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.

Dressing

  • 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.

Nutrition

Serving: 1cup no filling | Calories: 27kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 2g | Net Carbs: 0.2g