These antipasto cups are perfect for a socially distanced gathering! Low carb, keto friendly, and a wonderful combination of flavors, colors, and textures!
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I think we can all agree that 2020 was one of the longest and most difficult years ever – and now as I write this in January 2021, it looks like things won't be back to normal any time soon, especially in some countries!
But when the rules DO relax where you live, and you're able to hold small social gatherings, these antipasto snack cups are the ideal food to provide! They were inspired by my neighbor who set out small cups of different foods for us to help ourselves to one day. But then I thought – what if you put everything in together for a fantastic taste explosion?!?!? And oh so easy to make low carb. I've included a recipe below so that you can look at the nutritional data, but feel free to get creative with the contents. Basically you just need to cut everything into bite sized pieces and add them to the cup.
What's in this Article?
Suggested Ingredients for Antipasto Cups
- Rare roast beef
- Marinated mushrooms
- Black olives
- Mozzarella balls
- Sliced cheese
- Cherry tomatoes (leave them whole otherwise too much juice will dribble out)
- Marinated artichokes
- Pickled radishes
- Green olives
- Marinated cheese curds
- Roasted red peppers
- Marcona almonds
Isn't that an awesome list?
How to Make Low Carb Antipasto Cups
Cut any sliced meat and cheese into small pieces.
Drain anything that is in liquid (eg mozzarella balls, marinated artichokes, olives).
Divide everything between the cups (I used 9 oz plastic cups but you could use bowls or anything similar).
It is very easy to personalize them if you know your guests well – perhaps someone is a vegetarian or can't have dairy? Make them a customized cup and use a Sharpie to write their name onto it.
Cover the cups with plastic wrap and store in the fridge until required. Mine were fine even after 24 hours, although I suspect it depends on the combination of ingredients used (things like the artichokes really helped). But if they look a little dry when you come to serve them, drizzle a tiny amount of extra virgin olive oil into each cup.
Then all you need to do is provide a fork (wooden, plastic, or metal), or wooden skewer or toothpick, and napkins!
The combination of colors, textures and flavors is SO good!
- 4 slices prosciutto
- 8 slices coppa
- 8 slices salami
- 4 slices cheese (I used provolone)
- 16 mozzarella balls (I used ciliegine)
- 6 oz marinated artichoke hearts, quartered and drained
- 8 green olives
- 8 black olives
- Cut any sliced meat and cheese into small pieces.
- Drain anything that is in liquid (eg mozzarella balls, marinated artichokes, olives) on paper towels.
- Divide everything between the cups (I used 9 oz plastic cups but you could use bowls or anything similar).
- Cover the cups with plastic wrap and store in the fridge until required. If they look a little dry when ready to serve, drizzle a tiny amount of extra virgin olive oil into each cup.
2.3g net carbs per cup based on the ingredients listed above.
Cups can be customized for individuals - use a Sharpie to write names onto them.
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Nutrition InformationYield 8 Serving Size 1 cup
Amount Per ServingCalories 233Total Fat 17gSaturated Fat 7gTrans Fat 0gCholesterol 52mgSodium 1262mgCarbohydrates 3.6gNet Carbohydrates 2.3gFiber 1.3gSugar 0.6gProtein 16g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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