RESOURCES / RECIPES / PANCETTA CUPS
Introducing my delectable bite-sized Pancetta Cups with a twist of flavour! If you're embracing the keto lifestyle and need a little more zing to your kitchen repertoire, these little delights are great. Parmesan, sun-dried tomato and a little rosemary gives these little treasures their taste explosion.
1 serving = 1 pancetta cup of about 50g’s
Carbohydrates: Total 2.9g’s Net 0.8g’s
You will need:
12 pieces of pancetta
¼ cup almond flour
125g cream cheese
125g sour cream
30g feta cheese
50g shredded parmesan cheese
⅓ teaspoon garlic powder
⅓ teaspoon onion powder
1 teaspoon of fresh rosemary or ½ a teaspoon of dried rosemary
Sundried tomato for topping
Salt and pepper
Preheat the oven to 160°C.
Use a 12-cup silicone muffin tray and line each cup with the pancetta. Add all the other ingredients except the sundried tomato, into a food processor and pulse to make a smooth batter. Gently pour the batter into each lined cup and top with chopped sun-dried tomato.
Bake the cups for 20 minutes or until a skewer comes out clean, when testing for doneness.
Allow them to cool before gently running a blunt knife (so as not to damage the silicone baking tray) around each cup and lifting them out.
Serve as is, for finger foods or pair with a salad to make a delicious meal.
A note from me:
The inspiration for this recipe came from a South African client who had a savoury tart recipe which she shared with me. I loved the basic mixture so much, that I have used it many times, just substituting flavours and proteins to create a whole new dish. It makes a great savoury slice which can be eaten hot or cold depending on the filling. It has been a favourite in my family.