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Keto Pumpkin Prosciutto Bites Recipe


Atkins Keto Pumpkin Prosciutto Bites
1.4g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:33 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.4g

Protein

7.9g

Fat

0.1g

Fiber

102.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 5ozPumpkin
  • 1tspExtra Virgin Olive Oil
  • 0 1/2tspPumpkin Pie Spice
  • 0 1/24pinchStevia
  • 4oz, bonelessProsciutto
  • 4ozCream Cheese
  • 0 1/2cup, shreddedGruyere Cheese

DIRECTIONS

  1. Preheat oven to 425°F.  Cut pumpkin into 18  1-inch cubes. 
  2. In a small bowl toss the pumpkin cubes with the oil, pumpkin pie spice, and a pinch of granular sugar substitute (stevia; use more if using sucralose or other sweetener - up to 1 teaspoon).  Place on a piece of parchment and roast for 25-30 minutes until tender.  Taste and adjust sweetener as necessary.  Set aside to cool.  
  3. Combine softened cream cheese with Gruyere in a medium bowl mixing with a fork.  Set aside.   
  4. Cut prosciutto slices in half (18 equal 3x3 squares).  Place into a mini muffin tin pressing down into the tin, leave excess to overlap outside the well.  Fill each prosciutto well with 1 1/3 teaspoons cheese mixture then place a piece of pumpkin in the center.  Fold the excess prosciutto in towards the center and press together.  Bake for 5-8 minutes until cheese is bubbly and prosciutto has cooked edges.  1 serving = 2 pieces.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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