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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

  • Protein 6g’s

  • Fat 14g’s

You will need:

  • 12 pieces of pancetta

  • ¼ cup almond flour

  • 125g cream cheese

  • 125g sour cream

  • 2 eggs

  • 30g feta cheese

  • 30ml mayonnaise

  • 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.