I’ve got Keto Pepperoni Snacks that slam big pizza flavor into a crunchy, ultra-low-carb chip you’ll actually want to eat for a quick snack.

Jump to Recipe

I’m obsessed with these Pizza Chips. I love how salty pepperoni and molten shredded mozzarella cheese fuse into tiny crunchy explosions.

I eat them when I want a snack that actually tastes like pizza, not sad bread pretending. They’re my go-to Keto Pepperoni Snacks when I’m avoiding carbs but refusing boredom.

Crispy, cheesy, a little greasy in the best way. And the pepperoni slices get snappy and intense.

I don’t care about labels, keto or low carb, I just want that blast of tomato-free pizza joy. One bite and I’m hooked.

Seriously crunchy, messy, impossible to resist any weeknight snack.

Ingredients

Print Recipe (No Advertisments)

Basically, gooey binder that crisps at edges and gives that stretchy, melty pizza feel.
Plus, nutty base that soaks grease and makes chips hold together, kinda protein boost.
It’s salty, crispy pockets of meat that add fat, flavor, and snackable crunch.

Ingredient Quantities

8 ounces shredded mozzarella cheese (you can shred a block if you want fresher melt)

1/2 cup almond flour, tightly packed a little more or less depending on how sticky the cheese is

about 20 to 25 pepperoni slices, thinly sliced if theyre thick (use more if you want extra pepperoni)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat so they dont stick.

2. Toss 8 ounces shredded mozzarella and 1/2 cup almond flour together in a microwave safe bowl or a small pot, make sure the almond flour is evenly mixed into the cheese.

3. Melt the cheese mixture: microwave for 60 seconds, stir, then microwave in 15 second bursts until fully melted and stretchy, or heat gently on low in a pot stirring constantly. Dont overcook or it will get greasy.

4. When melted, stir vigorously to combine into a slightly sticky dough. If its too wet add just a teaspoon or two more almond flour, if too dry a quick 5 second microwave helps.

5. Scoop about 1 to 1 1/2 tablespoons of the mixture and place on the prepared sheet, spacing about 2 inches apart. Wet your fingertip or the back of a spoon with water and flatten each scoop into a thin round about 2 1/2 to 3 inches across.

6. Top each flattened round with one slice of pepperoni (use about 20 to 25 slices total). If your pepperoni is thick, slice it thin first. Press lightly so it sticks to the cheese.

7. Bake for 6 to 10 minutes until edges are golden brown and the centers look set. For extra crispness broil 30 to 60 seconds watching closely so they dont burn.

8. Let the chips cool on the pan for 5 minutes, then transfer to a wire rack to firm up completely. They crisp as they cool so dont skip this.

9. Serve right away with low carb marinara or store in an airtight container at room temp for a day or in the fridge up to 3 days. Re-crisp in a hot oven or toaster oven for a couple minutes before serving.

Equipment Needed

1. Baking sheet (rimmed)
2. Parchment paper or silicone baking mat
3. Microwave-safe bowl or small saucepan
4. Spatula or wooden spoon
5. Tablespoon and teaspoon (for measuring and scooping)
6. Small cookie scoop or tablespoon for portioning
7. Wire cooling rack

FAQ

How do I get the chips extra crispy? A: Make sure the shredded mozzarella is fairly dry, squeeze out any moisture if needed before mixing with almond flour, press the dough thin on parchment, and bake until edges are golden and pepperoni is crisp. Let them cool a few minutes on the pan to firm up, or finish under the broiler for 30 to 60 seconds if you want more crunch.

Can I swap the almond flour for something else? A: You can try coconut flour but use way less and add an egg because it soaks up liquid. Crushed pork rinds also work for a different texture. Regular flour will ruin the keto count, so avoid that if you want low carb.

How do I reheat leftovers without making them soggy? A: Reheat in a preheated oven or toaster oven at 350 F for 5 to 8 minutes. A hot skillet works too for a minute or two. Avoid the microwave unless you dont mind them getting soft.

Can I make these ahead and freeze them? A: Yes. Freeze baked chips in a single layer on a tray till solid, then store in a zip bag. Reheat from frozen in the oven at 350 F for 8 to 12 minutes until hot and crisp.

My pepperoni got limp, how do I fix that? A: Use thinly sliced pepperoni and place it on the chips early in the bake so the fat renders and crisps the edges. For extra crisp, place pepperoni on a separate sheet and bake until edges curl, then add to chips.

Any tips for flavor variations? A: Sprinkle Italian seasoning, garlic powder, or red pepper flakes into the almond flour mix, or add a little grated parmesan for a nuttier flavor. Want more pizza vibes, drop a tiny dab of sugar-free marinara on each chip before baking.

Keto Pizza Chips Recipe Substitutions and Variations

Mozzarella cheese: provolone (melts great), shredded cheddar (sharper flavor), torn fresh mozzarella or burrata for a creamier chip
Almond flour: finely ground pork rinds (zero carb, crunchier), coconut flour (use less, it soaks moisture), golden flax meal (adds fiber and a nutty taste)
Pepperoni slices: thin salami or soppressata, cooked crumbled bacon, turkey pepperoni for a leaner option
If you want less cheese stickiness: mix in a tablespoon of grated Parmesan or a teaspoon of psyllium husk to help bind and crisp up the chips

Pro Tips

1. Use block mozzarella and shred it yourself when you can. Pre-shredded cheese often has anti-caking stuff that can make the chips less stretchy, so fresh shred = better melt and texture.

2. If the dough feels too sticky to shape, chill it for 5 minutes. It firms up fast and is easier to flatten without adding too much extra almond flour which can make them dry.

3. For ultra-crispy edges, start them in the middle of the oven for most of the bake, then move the tray to the top rack and broil for just 20 to 40 seconds while watching closely. They go from perfect to burned really quick so don’t walk away.

4. Use thin-sliced pepperoni or press thick slices flat before topping. Thick rounds trap steam and can make the center soggy instead of letting the chip crisp up.

5. Cool completely on a wire rack before storing, and if they soften in storage, re-crisp in a 350°F oven or toaster oven for 2 to 4 minutes. Microwave will just make them chewy again.

Keto Pizza Chips Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’ve got Keto Pepperoni Snacks that slam big pizza flavor into a crunchy, ultra-low-carb chip you’ll actually want to eat for a quick snack.

Servings

servings

Calories

370

kcal

Equipment: 1. Baking sheet (rimmed)
2. Parchment paper or silicone baking mat
3. Microwave-safe bowl or small saucepan
4. Spatula or wooden spoon
5. Tablespoon and teaspoon (for measuring and scooping)
6. Small cookie scoop or tablespoon for portioning
7. Wire cooling rack

Ingredients

8 ounces shredded mozzarella cheese (you can shred a block if you want fresher melt)
1/2 cup almond flour, tightly packed a little more or less depending on how sticky the cheese is
about 20 to 25 pepperoni slices, thinly sliced if theyre thick (use more if you want extra pepperoni)

Directions

Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat so they dont stick.
Toss 8 ounces shredded mozzarella and 1/2 cup almond flour together in a microwave safe bowl or a small pot, make sure the almond flour is evenly mixed into the cheese.
Melt the cheese mixture: microwave for 60 seconds, stir, then microwave in 15 second bursts until fully melted and stretchy, or heat gently on low in a pot stirring constantly. Dont overcook or it will get greasy.
When melted, stir vigorously to combine into a slightly sticky dough. If its too wet add just a teaspoon or two more almond flour, if too dry a quick 5 second microwave helps.
Scoop about 1 to 1 1/2 tablespoons of the mixture and place on the prepared sheet, spacing about 2 inches apart. Wet your fingertip or the back of a spoon with water and flatten each scoop into a thin round about 2 1/2 to 3 inches across.
Top each flattened round with one slice of pepperoni (use about 20 to 25 slices total). If your pepperoni is thick, slice it thin first. Press lightly so it sticks to the cheese.
Bake for 6 to 10 minutes until edges are golden brown and the centers look set. For extra crispness broil 30 to 60 seconds watching closely so they dont burn.
Let the chips cool on the pan for 5 minutes, then transfer to a wire rack to firm up completely. They crisp as they cool so dont skip this.
Serve right away with low carb marinara or store in an airtight container at room temp for a day or in the fridge up to 3 days. Re-crisp in a hot oven or toaster oven for a couple minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.