While searching for some new and creative ideas to be keto during the Super Bowl, I came across keto fat bomb Pizza Dip. Usually they’re served in a large casserole dish, but I thought the idea of having a personal pan pizza dip was really awesome. That way, you don’t have to put up with the double-dippers (you know who they are) and can portion out servings easily. Still being able to track your macros while having a great party is always something that’s a plus in my book.
But, if you’re so inclined to do so, you don’t have to make this in ramekins. For a full sized recipe, use an 8 inch round casserole dish and fill it to make a large pizza dip that everyone can dig into.
Oh, and did I mention these go amazing with the Keto Breadsticks I made the other day? There’s nothing better than sitting back, relaxing, and grabbing an oozing, cheesy, and pizza-filled dip while watching the game. Not only will your Super Bowl guests be delighted by the taste, they will be amazed that it’s all low carb!
Note: You can add any toppings you want to this and make your own variation. Some personal favorites would be ham and pepper, sausage and onion, or even a supreme pizza recreation.
Yields 4 servings of Personal Pan Pizza Dip
The Preparation
Personal Pan Pizza Dip:
- 4 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup mozzarella cheese, shredded
- salt and pepper, to taste
- 1/2 cup low-carb tomato sauce, such as Rao’s
- 1/4 cup parmesan cheese
Pepperoni, Peppers, and Olives:
- 1/2 ounce pepperoni, chopped
- 1 tablespoon green bell pepper, diced
- 4 whole black olives, sliced
- 1/2 teaspoon italian seasoning
- salt and pepper, to taste
Mushroom and Peppers:
- 1 tablespoon green bell pepper, diced
- 1 ounce cremini mushrooms, diced
- 1/2 teaspoon italian seasoning
- salt and pepper, to taste
The Execution
1. Pre-heat oven to 350F. Measure out the cream cheese and microwave for 20 seconds until room temperature.
2. Mix the sour cream, mayonnaise, and 1/2 cup mozzarella cheese into the cream cheese. Season with salt and pepper to taste.
3. Divide the mixture between 4 ramekins.
4. Spoon 2 tbsp. Rao’s Tomato Sauce over each ramekin and spread out evenly.
5. Measure out 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Sprinkle mixture over the top of the sauce evenly, then add toppings of choice to your personal pan pizza dips.
6. Bake for 18-20 minutes or until cheese is bubbling. Remove from the oven and let cool for a moment.
7. Serve with some delicious keto breadsticks or pork rinds!
This makes a total of 4 servings of Personal Pan Pizza Dip. Each serving comes out to be 363 calories, 32.9g fats, 4.7g net carbs, and 12.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/4 cup mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 1 cup mozzarella cheese | 336 | 25 | 2.5 | 0 | 2.5 | 24.8 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup low-carb tomato sauce | 29 | 0.3 | 7.1 | 1.8 | 5.3 | 1.6 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 1/2 ounce pepperoni | 71 | 6.6 | 0.2 | 0 | 0.2 | 2.7 |
| 1 tablespoon green bell pepper | 2 | 0 | 0.4 | 0.1 | 0.3 | 0.1 |
| 4 whole black olives | 18 | 1.7 | 1 | 0.5 | 0.5 | 0.1 |
| 1/2 teaspoon italian seasoning | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon green bell pepper | 2 | 0 | 0.4 | 0.1 | 0.3 | 0.1 |
| 1 ounce cremini mushrooms | 8 | 0 | 1.2 | 0.2 | 1 | 0.7 |
| 1/2 teaspoon italian seasoning | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1453 | 131.7 | 21.9 | 3.2 | 18.8 | 48.8 |
| Per Serving (/4) | 363 | 32.9 | 5.5 | 0.8 | 4.7 | 12.2 |
Personal Pan Pizza Dip
Ingredients
Personal Pan Pizza Dip:
- 4 ounce cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
- ½ cup low-carb tomato sauce such as Rao's
- ¼ cup parmesan cheese
Pepperoni, Peppers, and Olives:
- ½ ounce pepperoni chopped
- 1 tablespoon green bell pepper diced
- 4 whole black olives sliced
- ½ teaspoon italian seasoning
- salt and pepper to taste
Mushroom and Peppers:
- 1 tablespoon green bell pepper diced
- 1 ounce cremini mushrooms diced
- ½ teaspoon italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350F. Measure out the cream cheese and microwave for 20 seconds to get it to room temperature.
- Add the sour cream, mayonnaise, and half of the mozzarella cheese. Season with salt and pepper to taste.
- Divide the mixture into ramekins.
- Spoon tomato sauce over each ramekin and spread it out evenly.
- Combine the parmesan with the remaining mozzarella. Sprinkle this mixture evenly over the sauce and add toppings of choice.
- Bake for 18–20 minutes or until the cheese is bubbling. Remove from the oven and let cool for a few minutes.
- Serve and enjoy!
So…a little piece of me died and went to heaven tonight. I made this along with your keto breadsticks (Italian herbs) and I feel like this has changed my keto life. Thanks for sharing your recipes; I feel as though keto just became that bit more easy to follow and I can’t wait to try your other recipes (the mug cakes are next on my ‘to-do’ list.
I can’t eat mayo, any substitution ideas
You could use some more sour cream and cream cheese; or you could use some ricotta cheese.
Just had this for dinner, but we served it with parmesan crisps to cut down on carbs and protein. It was so delicious! We’re definitely switching to this, rather than the fathead pizza we typically have once a week. Thanks!
Wanted to add that I’ve tried this twice and did a little variation, using two ounces of chopped chicken breast and keto pesto for the meat and sauce. It was so good! I also had one with the red sauce and mini pepperoni, but I served the dip in half of an avocado. Delicious and super satisfying. This is officially in our weekly rotation.
I noticed an error in the recipe. You said to add the mozzarella to the cream cheese, then later on you say to measure out 1/2 cup of the mozzarella. How can we do that if it’s already added into the cream cheese?
You are 100% correct. I made a mistake while writing the recipe and have updated it accordingly. You should only add 1/2 of the mozzarella to the cream cheese mixture.
what size ramekins? this looks amazing
It doesn’t really matter – whatever will fix the mixture will work 🙂 I use standard size ramekins in almost all my recipes.