Introducing my delectable bite-sized Pancetta Cups with a twist of flavour! If you're embracing the keto lifestyle and need a little more zing to your kitchen repertoire, these little delights are great. Parmesan, sun-dried tomato and a little rosemary gives these little treasures their taste explosion.

• 1 serving = 1 pancetta cup of about 50g’s

• Carbohydrates: Total 2.9g’s Net 0.8g’s

• Protein 6g’s

• Fat 14g’s

You will need:

• 12 pieces of pancetta

• ¼ cup almond flour

• 125g cream cheese

• 125g sour cream

• 2 eggs

• 30g feta cheese

• 30ml mayonnaise

• 50g shredded parmesan cheese

• ⅓ teaspoon garlic powder

• ⅓ teaspoon onion powder

• 1 teaspoon of fresh rosemary or ½ a teaspoon of dried rosemary

• Sundried tomato for topping

• Salt and pepper

Preheat the oven to 160°C.

Use a 12-cup silicone muffin tray and line each cup with the pancetta. Add all the other ingredients except the sundried tomato, into a food processor and pulse to make a smooth batter. Gently pour the batter into each lined cup and top with chopped sun-dried tomato.

Bake the cups for 20 minutes or until a skewer comes out clean, when testing for doneness.

Allow them to cool before gently running a blunt knife (so as not to damage the silicone baking tray) around each cup and lifting them out.

Serve as is, for finger foods or pair with a salad to make a delicious meal.