Keto Christmas Stuffing Prosciutto Cups
How to Make It
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.
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