Recipes

Low Carb Charcuterie Cups Recipe

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Atkins Low Carb Charcuterie Cups
8.1g
Net Atkins Count TM
Prep Time: 45 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
23.2g

Protein

29.3g

Fat

2.4g

Fiber

408.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 oz cream cheese USDA
  • 1 1/2 Tbsp heavy whipping cream USDA
  • 4 oz feta cheese USDA
  • 2 pce sundried tomatoes, oil packed, drained USDA
  • 1 1/2 tsp olive oil USDA
  • 1 1/2 tsp fresh lemon juice Canadian Nutrient File
  • 1 1/2 tsp fresh parsley, chopped USDA
  • 0 1/4 tsp fresh garlic FNDDS
  • 0 1/8 tsp table salt USDA
  • 0 1/2 ea fresh cucumber, with skin, 8 1/4" USDA
  • 0 1/2 med fresh zucchini, with skin USDA
  • 0 1/2 sml fresh jicama FNDDS
  • 3 1/2 oz red bell pepper, roasted Mezzetta
  • 5 oz fresh mozzarella cheese, ciliegine Belgioioso
  • 14 ea fresh blueberries USDA
  • 0 1/3 cup fresh blackberries USDA
  • 7 ea fresh raspberries USDA
  • 7 ea kalamata olives B&G
  • 7 ea green olives FNDDS
  • 5 29/48 oz provolone cheese FNDDS
  • 7 slice prosciutto FNDDS
  • 7 slice beef & pork pepperoni, sliced USDA
  • 2 oz sopressata salami DiLusso
  • 7 tomatoes fresh grape tomatoes
  • 7 ea kosher dill pickles, mini Claussen
  • 3 1/2 oz pepper monterey jack cheese FNDDS
  • 2 oz genoa salami DiLusso
  • 7 each Rosemary, sprigs

DIRECTIONS

Equipment note: we used 21 cocktail skewers, and 7 12-ounce glass jars to serve this recipe.


  1. In a food processor whip together softened cream cheese and heavy cream until well combined and fluffy. Add feta, diced sundried tomatoes, olive oil, lemon juice, parsley and minced or pressed garlic, processing until well combined, scraping down sides often. Evenly divide between serving cups, about 2 tablespoons in each.
  2. Cut cucumber into 14 even spears, zucchini into 14 even spears, jicama into 14 even spears (or rounds), adding two of each to each serving cup with whipped feta.
  3. Cut roasted red pepper into 14, 1 ½-inch square pieces. Use a small star cookie cutter to cut ½ ounce stars of pepper jack cheese (7 total), and cut genoa salami into 7 even chunks.
  4. For each serving, arrange 2 blueberries, 1 blackberry, 1 raspberry, 2 pieces mini mozzarella balls, 2 pieces roasted red pepper, 1 kalamata olive, 1 green olive, 1 piece genoa salami, 1 slice pepperoni, 1 slice sopressata salami, 1 grape tomato, 1 mini dill pickle onto three cocktail skewers. Place into serving cups with sundried tomato whipped feta. Stack 1 slice prosciutto with 1 slice provolone cheese, roll together and add to the cup, garnishing each cup with a sprig of rosemary. One serving is one cup as described.

Cooking Tip

The fun of charcuterie cups is that you can use your creativity and aesthetic to arrange the components in any way that you like! Presenting charcuterie in individual serving cups allows the party to spread away from the table or counter, while keeping serving size in mind to support your best health all the way through the holiday season. We love the idea of using this recipe as a template to riff on by including your favorite veggies for dipping or swapping out any of the elements with your favorites. Note that changing ingredients will change the net carbs per serving.