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Two American classics rolled into one today! These crispy bacon cups are filled with a low-carb creamy spinach and artichoke dip and are seriously good.
I love to serve these bacon cups as an appetiser or to take on a picnic. I took them to a BBQ i was invited to last week and, they went down a storm but they’re also great for a quick, on the go keto snack.
They store well in the fridge for up to 3 days and can also be frozen and reheated in the oven. Enjoy, guys.
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Hands-on Overall
Nutritional values (per serving)
Net carbs3.2 grams
Protein9.5 grams
Fat17.3 grams
Calories200 kcal
Calories from carbs 6%, protein 18%, fat 76%
Total carbs4.5 gramsFiber1.3 gramsSugars1.5 gramsSaturated fat8.4 gramsSodium518 mg(23% RDA)Magnesium22 mg(6% RDA)Potassium206 mg(10% EMR)
Ingredients (makes 12 cups)
- 1 can artichoke hearts, chopped (240 g/ 8.5 oz)
- 1/2 small yellow onion, minced (35 g/ 1.2 oz)
- 1 cup shredded mozzarella (113 g/ 4 oz)
- 1 pack cream cheese (227 g/ 8 oz)
- 1/2 cup sour cream (115 g/ 4 oz)
- 1/3 cup Parmesan or pecorino, grated (30 g/ 1.1 oz)
- 2 garlic cloves, minced
- sea salt and black pepper, to taste
- 1 1/2 cups fresh spinach, chopped (45 g/ 1.6 oz)
- Optional: add 1/4 cup mayo if you like (55 g/ 1.9 oz)
- 24 thin-cut slices streaky bacon (360 g/ 13 oz)
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the chopped artichoke into a bowl.
- Add All of the remaining ingredients except for the bacon.
- Mix everything until well combined and set aside.
- Wrap 1 whole slice of bacon around the inside of each muffin cup. Cut the other slice in half and place 2 half slices across the bottom of each muffin cup in a star to seal the base. Repeat for each cup. (Use 2 slices of streaky bacon per cup.)
- Spoon the keto spinach and artichoke dip into each bacon cup.
- Bake in the oven for 25 minutes or until bacon is crisp and the cheesy dip is melted. Cool for 5-10 minutes, and then carefully remove the bacon cups from the muffin tray.
- Store in the fridge for up to 3 days or freezer for 2 months. Reheat before serving.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Artichoke, canned (globe or French) |
| 1.1 g | 0.6 g | 0.1 g | 10 kcal |
| Onion, brown (yellow), raw |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.5 g | 2.2 g | 1.9 g | 28 kcal |
| Cream cheese, soft (full-fat) |
| 0.6 g | 1.3 g | 5.3 g | 46 kcal |
| Cream, sour |
| 0.4 g | 0.2 g | 1.9 g | 19 kcal |
| Parmesan cheese |
| 0.1 g | 0.9 g | 0.6 g | 10 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Spinach, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.1 g | 7.5 g | 84 kcal |
| Total per serving |
| 3.2 g | 9.5 g | 17.3 g | 200 kcal |
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