30-Minute Keto Baked Prosciutto Cups
These elegant baked prosciutto cups feature crispy prosciutto shells filled with fresh roma tomato slices and creamy goat cheese, seasoned with Italian herbs. The prosciutto naturally forms crispy cups as it bakes, creating an impressive appetizer or light meal that's naturally low in carbs. Perfect for entertaining, brunch gatherings, or when you want something special that comes together quickly with just four simple ingredients.
Ingredients
Instructions
- 1
Preheat oven and spray muffin tray with pan spray
- 2
Form prosciutto cups in each muffin tin, covering the bottom completely
- 3
Slice roma tomato into thick slices and place one in each prosciutto cup
- 4
Slice goat cheese and layer on top of tomato slices
- 5
Sprinkle Italian seasoning over the goat cheese
- 6
Bake until prosciutto is crispy and goat cheese is warm and soft
Tips
Choose roma tomatoes smaller than your muffin tin width for the best fit in the prosciutto cups.
Make sure prosciutto completely covers the muffin tin bottom to prevent sticking and ensure proper cup formation.
Good to Know
Refrigerate assembled cups up to 1 day before baking. Baked cups keep 2-3 days refrigerated.
Can assemble cups up to 1 day ahead and bake when ready to serve.
Serve warm immediately after baking for best texture and flavor.
Common Mistakes
Don't skip the pan spray or prosciutto may stick to muffin tins
Avoid thick tomato slices that won't fit properly in the cups
Substitutions
FAQ
Can I make these ahead of time?
Yes, assemble the cups up to 1 day ahead and store covered in the refrigerator. Bake when ready to serve for best results.
What if my prosciutto tears when forming cups?
Overlap torn pieces to cover gaps. The prosciutto will shrink and firm up during baking to hold its shape.
How long do these keep after baking?
Store baked cups in the refrigerator for 2-3 days. Reheat gently in a low oven to crisp the prosciutto again.