Pepperoni Pizza Cheese Crisps | Keto & Low Carb
Forget takeout, forget delivery, you can whip up a batch of my Keto-friendly Pepperoni Pizza Cheese Crisps in under 10 minutes. You save time, you save money and you save nearly all the carbs found in traditional pizza with a bready crust.
Whether you’re following the Keto diet and looking for little to no-carb snacks to nosh or just a bona fide cheese lover, you’ve likely had those little crunchy “crackers” made of just cheese. Back in the day, we called these crunchy, all-cheese munchies “Frico,” but now you usually see them labeled “Cheese Crisps” in the market. If you’ve never heard of pepperoni frico, you have now!
Keto-friendly Pepperoni Pizza Cheese contains only 4 ingredients – shredded mozzarella cheese, grated Parmesan cheese, sliced pepperoni and an Italian herb seasoning blend. Oh, and this crunchy cheese snack also contain less the one gram of carbs per piece, whoot-whoot! (full nutritional facts in the recipe below)
Pepperoni Pizza Cheese Crisps are a yummy keto-friendly, low carb snack to make in 10 minutes! #keto
Keto-friendly Pepperoni Pizza Cheese Crisps
Prep Time
3 mins
Cook Time
7 mins
Total Time
10 mins
Forget delivery or takeout . . and all of the carbs, you can make my keto-friendly, crunchy cheese snack in less than 10 minutes.
Course: Appetizer, Snack
Cuisine: Italian, keto, low carb
Keyword: cheese, keto, low carb, pizza
Servings: 8 servings
Calories: 69 kcal
Ingredients
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
12 approx 1-3/4" diam. pepperoni
1 1/2 teaspoon dry Italian seasoning
Instructions
Pre heat oven to 400 F degrees.
Add mozzarella and Parmesan cheeses to bowl.
Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
Add Italian seasoning to bowl. Toss everything together until combined.
Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape. Repeat with remaining cheese mixture leaving an inch between cheese piles.
Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning darker brown and remainder and center to be lightly browned before removing from oven.
Let cool on baking sheet for 5 minutes.
If desired, serve with favorite marinara for dipping.
Store leftovers in air-tight container on counter for up to 5 days.