Easy Keto Pizza Dippers Recipe (lunch box idea)
Although I do have many easy recipes including one for a Gluten Free Keto Pizza that features a homemade pizza dough, I came up with these Easy Keto Pizza Dippers Recipe to save time and still have your pizza!Pizza night is a guarantee that my kids will eat dinner, especially if they are made into bite size easy pizza dippers like these!
Equipment
- muffin pan
- silicone muffin liners or oil for greasing pan
- Large Bowl
- Wooden Spoon
Ingredients
- 1 1/2 cup Almond Flour
- 1 1/2 teaspoon Baking Powder
- 2 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1/2 cup Heavy Cream
- 2 large Eggs ; whisked
- 2 cups Shredded Mozzarella
- 1/2 teaspoon Salt
- 1/2 cup Parmesan fresh shredded is best, avoid crumbly shelf parmesan
- 2 oz Pepperoni Slices; cut into fourths approximately 1 cup chopped
Instructions
- Pre heat oven to 375 degrees F and prepare a 12-cup muffin tin. Line your muffin pan with silicone liners or well-greased paper liners and set aside.
- In a large bowl add the almond flour, baking powder, salt and Italian Seasoning. Whisk it very well so you avoid having any clumps of almond flour.
- Add in your wet ingredients starting with the whisked eggs, then heavy cream. Mix the pizza dipper recipe well so everything is as smooth as possible.
- Stir in a half cup of parmesan cheese or Romano cheese, along with 2 cups shredded mozzarella. This is an ample amount of mozzarella cheese, but it helps to act as a binder in the muffins, so they hold together well.
- Let the pizza dipper batter sit for 10 minutes for the almond flour to soak up the liquids. This helps in the long run to avoid a soggy mess.
- Once it has had time to sit and thicken up, fold in your chosen additions. We love pepperoni around here, so I stick to a cup of chopped pepperoni slices.
- I used what I had on hand, but pepperoni sticks cubed, or even turkey pepperoni work too. Keep the additions to one cup so the baking cups are not overfilled.
- Now bake the Keto Pizza Dippers in a 350F conventional oven for 25-30 minutes or until they are golden brown and not wet to touch in the middle.
- Cool 10 minutes on a wire rack. Allowing them to cool will help them set up.
- Get a small bowl of some Keto Marinara Sauce and dip to eat! If you are not a fan of using your hands, you can easily put on a plate and covering with sauce to eat with a fork.
- Keep any leftovers in an airtight container up to 5 days in the fridge. You can freeze them after cooling in the fridge overnight.
- Once cooled overnight they will set up properly. Place on a baking sheet and freeze for 1 hour. Then put all in a large freezer bag. Keep up to 1 month in the freezer for best texture.
- Thaw in fridge overnight, or pack your lunch with a frozen Keto Pizza Dipper and it will be thawed by lunchtime
Notes
Try making your own Keto Marinara Sauce with my recipe!
If you love pizza, try my Easy Keto Crustless Pizza!
Can I leave out the meat and they still turn out? Yes, make these Vegetarian Pizza Dippers when you use chopped green peppers or red bell peppers plus onions. I would caution against using any veggies that are wet or smooshy because they will not set up well and prevent the dipper from forming correctly.
Can I freeze these and have them as a sack lunch for my kid or myself? You can freeze them after cooling in the fridge overnight. Once cooled overnight they will set up properly. Place on a baking sheet and freeze for 1 hour. Then put all in a large freezer bag. Keep up to 1 month in the freezer for best texture. Thaw in fridge overnight or pack your lunch with a frozen Keto Pizza Dipper and it will be thawed by lunchtime!
Can I use all-purpose gluten free flour for the almond flour in this recipe? Yes, you can substitute all-purpose flour for almond flour. You will need to make sure the batter has soaked up enough to be thick. If not, you may need to add a little bit more flour to make it work up to 2 tablespoons more.
| Nutrition Facts | |
|---|---|
| Serving size: 1 pizza dipper | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 193 |
| % Daily Value* | |
| Total Fat 16.3g | 21% |
| Saturated Fat 7g | 35% |
| Cholesterol 71mg | 24% |
| Sodium 407mg | 18% |
| Total Carbohydrate 1.6g | 1% |
| Dietary Fiber 0.4g | 1% |
| Total Sugars 0.1g | |
| Protein 10.1g | |
| Vitamin D 10mcg | 48% |
| Calcium 101mg | 8% |
| Iron 0mg | 2% |
| Potassium 65mg | 1% |
Nutrition
Calories: 193kcal
Tried this recipe?Let us know how it was!