These bacon minicups are so cute (and tasty)... your Sunday brunch guests will love them!


Kcal: 570 Proteins: 16 Fat: 53 Net Carbs: 6.6

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  • Preparation Time

    5 minutes
  • Baking Time

    15 minutes
  • Difficulty Rating

    1
  • Health Level

    4
  • Serves

    2

Ingredients

  • Bacon, 8 slice (208 g)
  • Avocado, 1 avocado (158 g)
  • Spring Onions (Scallions), 1 large (25 g)
  • Jalapeno Pepper (Hot), 1 tablespoon (16 g)
  • Lime, 1 limes (68 g)
  • Tomato, Fresh, 1/2 tomato (62 g)
  • Garlic, 1 clove
  • Cilantro, to taste
  • Table salt, 1/3 teaspoon (1 g)

Instructions

  1. Preheat the oven to 400°F and place a baking sheet on the rack.
  2. Place the slices of bacon (you will have to cut them in halves) in a muffin tin, wrapping in a circle.
  3. Bake the bacon for 10-15 minutes until crispy. Remove the bacon from the oven
  4. Let cool 5 minutes, then carefully loosen the cups and let drain on a paper-towel lined plate.
  5. Chop the tomato and slice the jalapeno.
  6. Meanwhile, in a medium bowl, mash avocado with a fork. Stir in scallions, cilantro, garlic, jalapeno, lime juice, salt and pepper.
  7. When bacon cups are cool, divide guacamole between them. Garnish with chopped tomato

Comments 37

    • Hi, NovGirl. What makes an item or menu keto-supportive is if it has the same or more grams of fat compared to the combination of carbohydrate+protein. Since this recipe has nearly twice the amount of fat than carbohydrate+protein, it is keto.

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