👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a medium bowl, combine the shredded mozzarella, grated Parmesan, garlic powder, dried oregano, and red pepper flakes (if using). Toss gently to mix.
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3
Spoon small mounds of the cheese mixture (about 1.5 tablespoons each) onto the prepared baking sheet, leaving at least 2-3 inches of space between each mound as they will spread.
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4
Place 2-3 pepperoni slices on top of each cheese mound.
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5
Bake for 8-12 minutes, or until the cheese is melted, bubbling, and the edges are golden brown and crispy. Watch them carefully, as baking times can vary and they can burn quickly.
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6
Remove the baking sheet from the oven and let the crisps cool on the baking sheet for 5 minutes. As they cool, they will firm up and become perfectly crispy.
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7
Carefully transfer the cooled keto pepperoni cheese crisps to a wire rack to cool completely before serving. This ensures maximum crunch.
💡 Notes
For best results, use freshly grated Parmesan; pre-grated varieties can sometimes prevent optimal crisping. Store cooled crisps in an airtight container at room temperature for up to 3-4 days. If they lose their crispness, a quick reheat in a toaster oven or air fryer will bring it back. Feel free to experiment with other low-moisture cheese blends!
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
21g
Total Fat
21g
Saturated Fat
11g
Carbs
2g
Fiber
0g
Sugar
1g
Sodium
780mg
Cholesterol
55mg
