In this low-carb variation of a BLT, chewy cheese cups hold crisp lettuce, salty bacon, and fresh tomato. Like the browned edges of cheese pizza or lasagna that sticks to the pan, the cheese cups are chewy in a nice manner.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 4 cheese cups |
Ingredients
- ¾ cup finely shredded Cheddar cheese, divided
- 1 cup shredded romaine lettuce
- 1 medium Roma tomato, chopped
- 4 slices cooked bacon, crumbled
- 2 teaspoons mayonnaise
- 1 teaspoon chopped fresh chives
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
- Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
- Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
- Make 2 more cheese cups with remaining cheese by following the same process.
- Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
- Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 1087 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |