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prep time
7 min
cook time
15 min
ready time
22 min
Keto Christmas Stuffing Prosciutto Cups
These stuffed and baked prosciutto cups make for a quick and easy Keto Christmas recipe. Tender prosciutto strips are molded into muffin tray cups and filled with classic Christmas stuffing flavors. The stuffed cups are then finished with a sprinkling of parmesan cheese and oven-baked until the prosciutto is crisp and golden. Perfect served as a festive snack or holiday appetizer!
Can I Make These Dairy-Free?
We have cooked our Keto stuffing mixture in butter and topped our prosciutto cups with grated parmesan. You can easily make the recipe dairy-free with a few simple substitutions. The stuffing mixture can be pan-fried in coconut or olive oil in place of butter. You can then either omit the parmesan, or if you would still like to add a cheesy flavor, you can sprinkle with a little nutritional yeast. Please be sure to adjust your macros to account for any changes made to the recipe.
Serving Suggestions
This Christmas Keto recipe is a versatile option for the festive season. The prosciutto cups could be served as a snack or simple starter with a side salad. These would also make a great alternative side option in place of a traditional dressing and can even be made in bulk as party food.
Net Carbs
1.4 g
Fiber
0.8 g
Total Carbs
2.2 g
Protein
5.1 g
Fats
8.7 g
104 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Prosciutto
4 slice
Parmesan Cheese
2 teaspoon, grated
Mushrooms
2 medium
Diced Pancetta by Waitrose
1-½ ounce
Unsalted Butter
1 tablespoon
White Onion
1 tablespoon
Sage, Dried
1 teaspoon
Walnuts
1 tablespoon, halves
Celery
1 medium - stalk - 7 1/2" to 8" long
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
½ tablespoon
Recipe Steps
steps 4
22 min
Step 1
Preheat the oven to 375 degrees Fahrenheit. Take each piece of prosciutto one at a time and arrange in a muffin cup. Arrange each piece so that it covers the base and sides of the muffin cup.Step 2
Finely dice the onion, mushrooms and celery and roughly chop the walnuts and cranberries. Melt the butter in a skillet over a medium heat. Add the onion, mushrooms, celery, walnuts, cranberries, pancetta and sage. Stir well to combine. Pan-fry the mixture until the pancetta is cooked through and browned all over, and the vegetables are tender.Step 3
Divide the stuffing mixture evenly between the prosciutto cups. Each cup should be about 3/4 full. Sprinkle each stuffing cup with a half teaspoon of grated parmesan.Step 4
Transfer the tray to the oven. Bake for 12-15 minutes or until the prosciutto is crisp and golden, and the stuffing mix is hot through. Set aside to cool a little in the tin, then gently ease out of the muffin tray with a spatula to serve.
