Pepperoni and Cheese Crisps – Keto
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These Pepperoni and Cheese Crisps have got to be the easiest Gluten Free and Low Carb / Keto snack of all time! You just need three ingredients and less than five minutes to make them at home, and you can cook them in a skillet, oven, or microwave, whatever you prefer!
*This post contains affiliate links. I only share products I use & love!*
Easy Keto & Gluten Free Appetizer
I’m sure by now you guys know I’m a girl who really loves her snacks. From my Mini Burger Bites to my Everything Bagel Deviled Eggs, I’m always in the mood for finger foods!
And these Pepperoni and Cheese Crisps are no exception. They’re crispy, crunchy, salty, and oh so delicious, plus crazy fast and easy to make. The first time I made them, my husband took one bite and said, “These are KETO MAGIC!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Love these crisps. I did a baked variation that was a huge hit. I cut the pepperonis into stars and used a silicone star mold, then baked.
–Jana
Honestly, there isn’t a better way to describe them. Whether you’re looking for a mid-afternoon snack, a movie night treat, or a crowd pleasing appetizer for game day, this recipe is it!
You may also like: Blistered Shishito Peppers, Keto Egg Salad with Bacon.
Recipe Ingredients
Now I already told you the ingredients list was short, right? Well here’s the whole list, just 3 items long!
- Cheese: Use shredded cheddar or a shredded mozzarella and parmesan cheese blend.
- Pepperoni: I like Applegate’s Uncured Turkey Pepperoni or their Pork and Beef Pepperoni, but any thinly sliced pepperoni will work great.
- Tomato Sauce: I used Rao’s Marinara Sauce, but any sugar-free or Keto-friendly marinara brand is perfect!
*Important Note: If you have a gluten allergy or sensitivity, be sure to check the ingredients label on your products for gluten free certification.
If you have extra pepperoni left, check out this Pepperoni Dip, maybe served with Smoked Cream Cheese!
Skillet Pepperoni & Cheese Crisps
These little bites of heaven are SO simple to make, and really quick too! My favorite way to make them is on a skillet. Here’s how to do it:
- Heat a skillet on the stove top over medium heat. Sprinkle about a tablespoon of shredded cheese into the skillet in a pile. Repeat and leave a bit of space between each pile, however many your skillet will fit. Cook for about one minute.
- When the cheese starts to bubble, add a slice of pepperoni on top. Cook for another minute or so.
- Once the edges of the cheese starts to brown and crisp, use a spatula to flip. Cook for another 30 seconds, then transfer to a plate to serve with sauce.
Microwave Instructions
- Place a piece of parchment paper on a flat plate. Add cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between. Lay a slice of pepperoni on top of each pile of cheese. Microwave on high for 1-1.5 minutes, until the cheese and pepperoni are nice and crispy.
Oven Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment paper. Add the cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between. Lay a slice of pepperoni on top of each pile of cheese. Set in the oven and bake for 4-6 minutes, until the pepperoni and cheese are crispy.
Do you like these Pepperoni & Cheese Crisps? Drop a star rating below!
I’d love to hear about your experience making this recipe. Please leave a comment or tag me on Instagram @cookathomemom!
Pepperoni & Cheese Crisps – Keto
Equipment
Ingredients
- 1/2 cup shredded cheddar cheese or a blend of shredded mozzarella and parmesan.
- 12 slices pepperoni
- 1/4 cup sugar free tomato sauce
Video
Instructions
- Heat a nonstick skillet over medium heat. Add about 1 tablespoon of shredded cheese in flat piles with a little room between them, about 4-6 piles a time depending on the size of your skillet. Cook for about one minute.
- When the cheese starts to bubble, add a slice of pepperoni on top of each pile of cheese. Cook for another minute or so, until the cheese begins to brown and get crispy on the edges.
- Use a spatula to flip each one, pepperoni side down. Cook for around 30 seconds, then transfer to a plate, pepperoni side up, and serve with tomato sauce for dipping. Repeat until you've cooked them all!
Can they be stored if they have not been eaten?
Yes! You can store them in the fridge and reheat when ready to eat.
Love these crisps. I did a baked variation that was a huge hit. I cut the pepperonis into stars and used a silicone star mold, then baked.
That sounds so fun, Jana! Glad you enjoyed them!
Made these in the microwave. So easy and so satisfying! My husband topped each of his with a jalapeño slice. So happy to find a snack that curbs my occasional crave for potato chips. Thank you!
Hi Riley! I’m so glad the microwave version worked well for you! And I LOOOOOVE that you added jalapeno – yum!! Thanks for the lovely feedback. 🙂 -Laura
I didn’t use exact measurements.!I used a cookie sheet. Colby Jack, Parmesan, mozzarella, good pesto mixed together added pepperoni on top threw in the oven 350 degrees for long enough for cheeses to melt.
Sounds delicious! I love how forgiving and customizable this recipe is. 🙂 -Laura
Easy!! I used a VERY fantastic nonstick pan and the first thing I noticed was how much grease was coming from the shredded cheese (I didn’t use pre shredded)a i used a paper towel to slight dab them and THEN they started to brown up right away. YUMMY!
Hi there! I’m so glad you loved this recipe and found it super easy to make! 🙂 -Laura
How long would they keep in the fridge?
Hi Deb, Leftovers are good 3-4 days when stored in the refrigerator, per USDA. -Laura
Unfortunately, this recipe did not work for me. Made it in a skillet on an electric stove. The cheese melted, but would never crisp. I found a recipe for “cheese crisps”, and cooked in oven at 400F. That did work. So, nice idea but maybe cheese won’t crisp on an electric stovetop?
Hi Liesa, Can you tell me what kind of skillet you used? -Laura
I had this same problem. Next time I will try the oven
Love these! My husband has a hard time staying full on our keto diet, so I make him a handful of these for snack in the afternoon and he loves them! They are so tasty and help him stay full!
Hi Kirstin! I’m thrilled you and your husband enjoyed these! Thank you for this very kind and thoughtful review. 🙂 -Laura
omg! These are sooo good. I added garlic salt on top and they taste even better
I’m so glad to hear you enjoyed the recipe! And I love the addition of garlic, yum! 🙂 -Laura
Amazing!!!!! How could you possibly eat just two! My husband is going to love these. Thanks so much.
Hi Laura! That’s the problem I always run into too, haha! I’m so glad you loved this recipe as much as I do! Thanks for letting me know. 🙂 -Laura
Made them but can’t remove from heat when done because they are still very hot. My guess your recipe should stay cool and then remove to maintain the shape
Hi! Thanks for the feedback, that’s good to know! 🙂 -Laura
It lists the nutritional value but what is the serving size please
Hi Holly! The nutritional value is for 1/4 of the finished recipe, which is about 2 crisps, depending on how big you make them! 🙂 -Laura
Absolutely delicious! I almost thought I was eating pizza. Can’t wait to make more.
Hi Danna, That makes me so happy to hear! Thank you for the wonderful review! -Laura
I would like to make several at a time. So they need to be refrigerated? I would think that wails take away the crisp texture.
Hi Janet! You’re right, storing in the refrigerator does take away a bit of the crisp texture, but I’d be very wary of storing anything made with dairy at room temperature. If you want to quickly crisp them up, I’d microwave them on a plate to get a little of the life back into them. I haven’t tried that myself (we hardly ever have leftovers!), but it might be worth a shot. 🙂 -Laura
I’m making these for the Cowboys game this week! So excited to have such a good keto treat. Thanks for all the inspiration on your blog. It’s lovely.
That’s awesome. Enjoy the game! -Laura