Buy Now → Philly Keto Cheesesteak Cupcakes – Very Swift!
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 jumbo or 12 regular-size cupcakes 1x
- Category: Cupcakes
- Method: Bakes
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 tablespoons coconut oil or unsalted butter 1½ cups diced green bell peppers
- ¾ cup chopped onions
- 1 clove of garlic, smashed to a paste
- 1½ pounds ground beef or lamb
- 1 large egg, beaten
- ½ cup powdered Parmesan cheese
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon chili powder
- ½ teaspoon dried ground marjoram
- ½ teaspoon paprika
- ½ teaspoon dried thyme leaves
- 1½ cups cubed provolone or fontina cheese
Instructions
- Preheat oven to 350°F.
- Line a jumbo 6-well muffin pan or a standard-size 12-well muffin pan with paper liners.
- Heat the oil in a skillet over medium-high heat.
- Add the bell peppers and onions and sauté until soft, about 3 minutes.
- Add the garlic and sauté for another minute.
- Remove from the heat and transfer the vegetable mixture to a large bowl.
- Add the ground beef, beaten egg, and Parmesan cheese.
- Season with the salt and spices.
- Add the cubes of cheese and mix well to combine.
- Form the mixture into six 2½-inch balls or twelve 1½-inch balls.
- Place a ball in each lined muffin cup.
- Bake until the cupcakes’ internal temperature reaches 160°F, about 12 minutes for jumbo cupcakes or 9 minutes for regular-sized ones.
- Remove from the oven and serve warm.
Notes
- Store extras in an airtight container in the refrigerator for up to 3 days.
- Reheat a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.
Nutrition
- Serving Size: 1
- Calories: 504
- Fat: 39g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 33g