Keto Pumpkin Prosciutto Bites
1.4g
Net Carbs
6.4g
Protein
7.9g
Fat
0.1g
Fiber
102
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1 teaspoon Extra Virgin Olive Oil
- 1/16 pinch Stevia
- 4 oz, bonelesses Prosciutto
- 1/2 teaspoon Pumpkin Pie Spice
- 4 ounces Cream Cheese
- 1/2 cup shredded Gruyere Cheese
- 5 ounces Pumpkin
Directions:
- Preheat oven to 425°F. Cut pumpkin into 18 1-inch cubes.
- In a small bowl toss the pumpkin cubes with the oil, pumpkin pie spice, and a pinch of granular sugar substitute (stevia; use more if using sucralose or other sweetener - up to 1 teaspoon). Place on a piece of parchment and roast for 25-30 minutes until tender. Taste and adjust sweetener as necessary. Set aside to cool.
- Combine softened cream cheese with Gruyere in a medium bowl mixing with a fork. Set aside.
- Cut prosciutto slices in half (18 equal 3x3 squares). Place into a mini muffin tin pressing down into the tin, leave excess to overlap outside the well. Fill each prosciutto well with 1 1/3 teaspoons cheese mixture then place a piece of pumpkin in the center. Fold the excess prosciutto in towards the center and press together. Bake for 5-8 minutes until cheese is bubbly and prosciutto has cooked edges. 1 serving = 2 pieces.
