This bacon salad cheese cup recipe is the perfect keto lunch that packs loads of flavor. Bacon, turkey, tomatoes, and lettuce stuffed in a delicious homemade cheese cup.
Course Main Course
Keyword cheese cup recipe, stuffed cheese cups
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Gather all the ingredients.
Heat oven to 425F.
Line a baking sheet with a silicon baking mat (parchment paper works too). Place 1/3 cup of cheddar on the silicon baking mat to form a circle roughly 4-5 inches in diameter. Repeat with the other 1/3 cup of cheddar to make a total of two cheddar circles. Bake for 6-8 minutes until cheese is bubbling and edges have slightly began to brown.
Meanwhile, cut bacon into small slices and cook over medium heat until crispy. Drain on a paper towel and set aside.
Shred lettuce, slice ham, and cut tomatoes in quarters as shown below and set aside.
When cheese is bubbling and edges are slightly brown, take it out of the oven and let them cool for 1-2 minutes. Then place the cheese over the bottom of an upside down glass tumbler so it takes the shape of a bowl. Leave to cool completely for 3-4 minutes.
Once cooled, place shredded lettuce, ham, bacon, tomatoes in cheese cup and drizzle with mayo. Eat it with a fork or pick it up like a taco. Either way it’s delicious!