Irresistible Low Carb Pepperoni Pizza Cups in 20 Minutes

Oh my gosh, you have to try these low carb pepperoni pizza cups! They’ve become my go-to snack when I’m craving something cheesy and satisfying without the carb overload. I first made them during football season when I needed a quick keto-friendly appetizer, and now they’re a weekly staple in my house.

What I love most is how ridiculously easy they are – just pepperoni, cheese, and a few spices transform into these adorable little pizza bites in minutes. The edges get perfectly crispy while the cheese stays gloriously melty inside. My kids go crazy for them (though I have to hide half the batch for myself)!

Seriously, if you’re doing low carb or keto, these pizza cups will save you when pizza cravings hit. They’ve gotten me through more than one late-night snack attack without blowing my macros. And the best part? No dough to mess with – just pure, delicious pizza flavor in every bite.

Why You’ll Love These Low Carb Pepperoni Pizza Cups

Let me tell you why these little guys are about to become your new obsession:

• Crazy quick to make – From fridge to table in under 20 minutes when that snack attack hits
• Keto lifesaver – All that cheesy, pepperoni goodness with just 1g net carb per serving
• Party perfect – I always make a double batch for game nights because they disappear fast
• Kid-approved – My picky eaters think they’re getting away with eating “pizza” for snack time
• No dough mess – Skip the flour-covered countertops and sticky fingers
• Customizable – Throw in some extras like jalapeños or olives when you’re feeling fancy

Honestly, I keep the ingredients stocked at all times for emergency pizza cravings. You will too after one bite!

Ingredients for Low Carb Pepperoni Pizza Cups

Here’s everything you’ll need to make these irresistible pizza cups (measurements matter here – trust me, I’ve learned the hard way!):

• 24 large pepperoni slices – About 3″ diameter works best to line the muffin cups
• 1/2 cup tightly packed shredded mozzarella – The drier, low-moisture kind melts perfectly
• 1/4 cup freshly grated Parmesan – Not the powdery canned stuff – it makes all the difference!
• 1/2 teaspoon Italian seasoning – My secret is rubbing it between my fingers to wake up the flavors
• 1/4 teaspoon garlic powder – Just enough for that pizza parlor aroma
• 1/4 teaspoon red pepper flakes (optional) – I always add them because I like a little kick!

Ingredient Substitutions

Ran out of something? No worries – here’s what works (and what doesn’t):

• Pepperoni: Turkey pepperoni works fine, just pat it dry first. Salami makes a fun twist too!
• Cheese: Swap mozzarella for provolone or a Mexican blend in a pinch. Avoid pre-shredded if possible – the anti-caking agents affect meltiness.
• Add-ins: Toss in some diced mushrooms, olives, or even a few spinach leaves – just keep it to about 1 tablespoon per cup so they don’t get soggy.
• Spices: No Italian seasoning? Mix 1/4 tsp each dried basil and oregano instead.

One thing I wouldn’t change? That fresh-grated Parmesan – it’s the flavor booster that makes these extra special!

How to Make Low Carb Pepperoni Pizza Cups

Okay, let’s make some magic happen! These pizza cups come together so fast you’ll be snacking before you know it. Here’s my foolproof method:

1. Heat things up: Preheat your oven to 375°F (190°C). Don’t skip this – a hot oven means crispy edges!
2. Make pepperoni cups: Gently press 2-3 pepperoni slices into each muffin tin cavity (I use a standard 12-cup tin). Overlap them slightly so they form little bowls. Pro tip: For extra crispiness, pat the pepperoni dry with a paper towel first.
3. Mix the filling: In a small bowl, combine the mozzarella, Parmesan, Italian seasoning, and garlic powder. I like to use my fingers to really work the spices into the cheese – it distributes the flavor better.
4. Fill ’em up: Spoon about 1 tablespoon of the cheese mixture into each pepperoni cup. Resist the urge to overfill – trust me, the cheese expands as it melts!
5. Bake to perfection: Pop them in the oven for 10-12 minutes. You’ll know they’re ready when the cheese is bubbly and the pepperoni edges start curling up and getting crispy.
6. Cool slightly: Let them rest in the pan for about 2 minutes – this helps them set so they don’t fall apart when you take them out. Then transfer to a plate lined with paper towels to catch any excess grease.

Pro Tips for Perfect Pizza Cups

After making dozens of batches (okay, maybe hundreds), here are my secrets:

• Dry pepperoni = crispier cups: Always blot the slices with a paper towel before forming the cups
• Mini muffin tins: If you want bite-sized snacks, these work great – just reduce baking time by 2 minutes
• Don’t overfill: The cheese puffs up while baking – leave about 1/4″ space at the top
• Non-stick spray: Even though the pepperoni releases grease, a quick spritz prevents stubborn sticking

Follow these tips and you’ll get perfect pizza cups every single time!

Serving Suggestions for Low Carb Pepperoni Pizza Cups

These little pizza cups are crazy versatile – here’s how I love serving them:

• Game day star: Arrange them on a platter with small bowls of marinara for dipping (I use my homemade sauce, but store-bought works in a pinch!)
• Lunchbox lifesaver: Pack a few in a container with some veggie sticks – my kids think they’re getting away with eating “junk food” at school
• Fancy appetizer: Top each cup with a fresh basil leaf and a drizzle of balsamic glaze for parties
• Quick meal: Serve with a simple side salad when I’m too tired to cook a full dinner

Honestly, they disappear too fast to worry about presentation – once that cheesy pepperoni aroma hits the air, everyone comes running!

Storing and Reheating Low Carb Pepperoni Pizza Cups

Here’s the good news – these pizza cups keep surprisingly well! I always stash leftovers in an airtight container in the fridge where they’ll stay fresh for about 3 days. Just be sure to separate layers with parchment paper so they don’t stick together.

When it’s snack time again, skip the microwave (trust me, it makes them soggy). Instead, pop them in a toaster oven or regular oven at 350°F for 3-5 minutes until they’re warm and crispy again. They won’t be quite as perfect as fresh-from-the-oven, but that crispy pepperoni edge comes right back!

Pro tip: If you’ve got a batch that’s getting close to day 3, throw them in a hot skillet for a minute – it gives them new life with extra crunch!

Nutritional Information for Low Carb Pepperoni Pizza Cups

Now let’s talk numbers – because I know you’re as excited as I am about how these pizza cups fit into a low carb lifestyle! These values are estimates (ingredient brands vary), but here’s the breakdown for 2 pizza cups:

• Calories: 120 – perfect for guilt-free snacking
• Fat: 9g (4g saturated) – hello, satisfying keto macros!
• Protein: 8g – keeps you full between meals
• Total Carbs: 1g
• Fiber: 0g
• Net Carbs: Just 1g per serving – yes, really!

The magic happens because we’re skipping the carb-heavy crust entirely. All that flavor comes from the pepperoni and cheese – nature’s perfect low carb combo! I always double-check my specific pepperoni brand since some have sneaky carbs from fillers.

Pro tip: If you’re tracking macros closely, use a kitchen scale for the cheese – I’ve found measuring by weight gives me the most consistent results. Either way, these are hands-down my favorite way to satisfy pizza cravings without the carb crash afterward!

Frequently Asked Questions

I get questions about these pizza cups all the time – here are the answers to what everyone wants to know!

Can I Make Low Carb Pepperoni Pizza Cups Ahead?

Absolutely! While they’re best fresh, you can refrigerate baked pizza cups for up to 3 days. Just reheat them in a toaster oven at 350°F for 3-5 minutes to bring back that crispiness. I often make a double batch on Sunday for quick snacks all week!

Are These Pizza Cups Keto-Friendly?

100% keto-approved! With just 1g net carb per serving and all the right high-fat ingredients, these fit perfectly into a ketogenic diet. They’re my go-to when I need a pizza fix without the carbs.

Can I Use Different Meats?

For sure! Salami works great – just watch the baking time as it can crisp faster. Bacon is delicious too – partially cook it first so it doesn’t get too crispy. Turkey pepperoni works if you’re watching fat content, though I find it needs an extra minute in the oven.

Final Thoughts

Seriously, what are you waiting for? These little pizza cups are about to change your low carb snacking game forever! I’d love to hear how yours turn out – leave a comment below or tag me when you share photos. Now go turn that pepperoni into something magical! (And maybe hide a few for yourself before the family finds them…)

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