Keto Pepperoni Cream Cheese Bites Recipe
If you’re hunting for the ultimate low-carb snack that’s fast, flavorful, and totally satisfying, look no further than Keto Pepperoni Cream Cheese Bites. These little flavor bombs combine crispy, savory pepperoni with a dreamy, herby cheese filling — and they only take minutes to whip up. Whether you’re prepping for game day, a party, or a midday snack attack, this recipe brings all the cheesy, zesty joy without the carbs. Seriously, these bites are so craveable, you might just make a double batch!
Ingredients You’ll Need
What makes these Keto Pepperoni Cream Cheese Bites so irresistible is their simple, no-fuss ingredient list. Each component plays a crucial role, delivering bold flavors, creamy texture, and a satisfying crunch that’ll have everyone reaching for more.
- Pepperoni slices: These form the crispy, savory shell — use your favorite regular-size slices for best results.
- Cream cheese (softened): The starring creamy filling base, softened so it blends smoothly.
- Shredded mozzarella cheese: Adds great melt and a classic cheesy stretch to every bite.
- Garlic powder: Infuses the filling with a gentle, aromatic warmth that’s perfect with Italian flavors.
- Italian seasoning: Brings herby notes and depth for a true pizzeria-inspired taste.
- Grated Parmesan cheese: Salty and nutty, it ties the filling together and boosts the savory factor.
- Chopped fresh parsley (optional): A sprinkle on top not only adds color, but also a burst of freshness.
How to Make Keto Pepperoni Cream Cheese Bites
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). While that heats up, line a sturdy baking sheet with parchment paper — this helps keep the pepperoni from sticking and makes cleanup a total breeze.
Step 2: Arrange the Pepperoni Bases
Take your pepperoni slices and lay them out on the sheet, slightly overlapping two slices together to form twelve sturdy little bases. This creates a cup-like shape, just waiting to be filled with gooey, cheesy goodness.
Step 3: Mix Up the Filling
Grab a small bowl and blend together the softened cream cheese, shredded mozzarella, garlic powder, Italian seasoning, and grated Parmesan. Stir until it’s completely combined, creamy, and flecked with herbs — you’ll want to taste test this part, trust me!
Step 4: Fill the Pepperoni Cups
Using a small spoon or cookie scoop, portion about one tablespoon of the cheese mixture onto the center of each pepperoni base. Don’t worry if it looks a bit rustic — these bites are all about flavor, not perfection.
Step 5: Fold and Bake
Gently fold the edges of the pepperoni up and around the filling to create little cups. Slide the tray into your hot oven and bake for 6–8 minutes, just until the cheese bubbles and the pepperoni edges crisp up deliciously.
Step 6: Cool and Garnish
Let your Keto Pepperoni Cream Cheese Bites cool for a couple minutes so the filling sets and everything can be handled easily. If you like, sprinkle a little chopped parsley over the top for a pop of green and freshness.
How to Serve Keto Pepperoni Cream Cheese Bites
Garnishes
A bright sprinkle of freshly chopped parsley is the classic finish here, but you could also try a dusting of extra Parmesan, a pinch of red pepper flakes for heat, or even a drizzle of pesto. The garnish not only makes these bites look extra inviting but adds a spark of flavor as well.
Side Dishes
Pair these bites with crunchy cucumber slices, a simple green salad, or a tangy dipping sauce like marinara or ranch. Keto Pepperoni Cream Cheese Bites are super versatile, working equally well as a standalone snack or the star of a low-carb appetizer platter.
Creative Ways to Present
Serve on a wooden board with olives, pickles, or nuts for a beautiful snack spread, or pile onto a platter with toothpicks for party-ready finger food. If you’re feeling playful, stack them high on a tiered tray for impressive game day presentation.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Keto Pepperoni Cream Cheese Bites left, pop them into an airtight container and store in the fridge for up to 3 days. They keep wonderfully and make a perfect grab-and-go snack.
Freezing
These bites can be frozen after baking — just let them cool completely, then layer with parchment in a freezer-safe container. They’ll keep for up to a month and are ready to warm up whenever the craving strikes.
Reheating
To reheat, place your bites on a parchment-lined tray and warm in a 350°F (175°C) oven for 5–6 minutes. The air fryer also works great for a quick re-crisp. You’ll have melty, delicious bites with crisped edges all over again.
FAQs
Can I make Keto Pepperoni Cream Cheese Bites ahead of time?
Absolutely! These bites hold up well in the fridge, so you can mix the filling and prep the pepperoni cups earlier in the day, then just pop them into the oven when you’re ready to serve. This is a real timesaver for parties or meal prep.
What are some good alternatives if I don’t eat pork?
You can make these with turkey pepperoni or even thin slices of beef salami or chicken-based deli meat. Just make sure your slices are sturdy enough to hold the cheesy filling as they bake!
Can I make these in an air fryer?
Yes, you sure can! Set your air fryer to 375°F and cook each batch for about 5–6 minutes. The air fryer makes the pepperoni edges extra crisp and the cheese super bubbly.
What can I add to the filling for more variety?
Try stirring in some chopped cooked spinach, a pinch of crushed red pepper, or minced sun-dried tomatoes to customize the flavor profile of your Keto Pepperoni Cream Cheese Bites. A handful of chopped olives is also delicious!
Are these bites suitable for meal prep?
Definitely! Keto Pepperoni Cream Cheese Bites make excellent meal-prep snacks or quick lunches. Portion into containers, store in the fridge, and reheat as needed throughout the week for a protein-rich treat.
Final Thoughts
Few snacks deliver as much flavor and satisfaction as these Keto Pepperoni Cream Cheese Bites. Whether you’re new to keto, feeding a crowd, or just looking for something quick and craveable, you’re in for a real treat. Give them a try — your taste buds (and your carb count) will thank you!
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Keto Pepperoni Cream Cheese Bites Recipe
- Total Time: 18 minutes
- Yield: 12 bites 1x
- Diet: Non-Vegetarian
Description
These Keto Pepperoni Cream Cheese Bites are a flavorful and satisfying low-carb appetizer or snack option that is sure to please a crowd. With a crispy pepperoni shell filled with a creamy and cheesy mixture, these bites are easy to make and perfect for any occasion.
Ingredients
Pepperoni Cups:
- 24 slices pepperoni
Cheese Filling:
- 4 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange pepperoni slices: Lay out pepperoni slices in a single layer on the baking sheet, slightly overlapping to form 12 bases.
- Prepare cheese mixture: In a bowl, combine cream cheese, mozzarella, garlic powder, Italian seasoning, and Parmesan until well mixed.
- Fill pepperoni cups: Spoon about 1 tablespoon of the cheese mixture into the center of each pepperoni base. Fold the edges of the pepperoni up around the filling to create small cups.
- Bake: Bake for 6–8 minutes until cheese is melted and edges of pepperoni are crisp.
- Cool and garnish: Allow the bites to cool for a few minutes before serving. Optionally, garnish with chopped parsley.
Notes
- You can also make these in an air fryer at 375°F for 5–6 minutes.
- For added spice, consider adding a pinch of crushed red pepper flakes to the cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 20 mg
