Prosciutto-wrapped mozzarella – a delicious keto snack that’s super easy to make. It’s obviously the ideal snack for game day!
Ever since my husband and I embarked on a low-carb diet, I’m always on the lookout for tasty snacks that are not high in carbs.
Prosciutto-wrapped mozzarella is the perfect low-carb and keto snack. It’s delicious and very easy to make. The only “difficult” part is remembering to freeze the cheese the night before. But you have to! Otherwise, the whole thing will turn into a melty mess in your oven. 🤭
The ingredients you’ll need
You only need two ingredients to make this tasty keto snack! How cool is that? The exact measurements are listed in the recipe card below.
Mozzarella sticks: I once bought by mistake low-fat cheese, decided to use it in this recipe, and regretted it. The regular mozzarella sticks are already part-skim, there’s no reason to go even lower in fat than that.
Prosciutto slices: Prosciutto is one of my favorite lunchmeats. It’s super flavorful and a little goes a long way. And I like that the good brands contain just pork and salt. However, it’s still processed meat. So if you’re trying to avoid those, it’s possible that this recipe is not the best fit for you.
How to make prosciutto-wrapped mozzarella
It’s very easy, except that Prosciutto is typically sliced very thinly, so a few pieces might tear when you try to remove them from the package. Don’t worry about it – the torn pieces are the chef’s bonus. 🙂 Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
Freeze the cheese. The night before, you need to unwrap the mozzarella sticks and place them in the freezer on wax paper.
Wrap the cheese. When ready to bake, start by wrap the frozen cheese sticks in prosciutto slices, as shown below in the photos.
Bake. Bake them very briefly, just 2 minutes at 400°F.
Broil. You finish this recipe by broiling the sticks, just for a few seconds. This crisps up the prosciutto. You can skip this step if you’d like and just bake for a little longer.
How to serve prosciutto-wrapped mozzarella
You can serve it as a tasty appetizer, or as a snack. It’s obviously perfect for game day! Sometimes I even make it for a light lunch or even for dinner and serve it with a simple salad such as this tasty tomato salad.
What to do with leftovers?
I never had this issue actually! But I’m guessing that this is not the type of dish you’d want to keep as leftovers.
However, if despite all your best intentions you do end up with some leftovers, stick them in the fridge in an airtight container for up to 4 days. You could probably enjoy them cold, as I don’t think heating them up will work too well – the cheese will melt.
More keto snacks that you might like
If you’re looking for more easy and delicious low-carb snack ideas, a few that I really like are:
- Baked salami chips
- Jalapeno cheese crisps
- Baked avocado fries with chipotle dipping sauce
- Prosciutto-wrapped asparagus
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Prosciutto-Wrapped Mozzarella
INGREDIENTS
- 4 part-skim mozzarella sticks, halved crosswise
- 8 thin slices prosciutto (4 oz total)
INSTRUCTIONS
- Place the halved mozzarella sticks on a wax-paper-lined platter or tray and freeze, at least four hours and preferably overnight.
- Preheat your oven to 400 degrees F. Line a rimmed broiler-safe baking sheet with unbleached broiler-safe parchment paper or with nonstick foil.
- Wrap each frozen mozzarella stick with a slice of prosciutto. Prosciutto is sliced very thinly, so a few pieces might tear when you try to remove them from the package. Don't worry about it – the torn pieces are the chef's bonus. 🙂
- Place the wrapped mozzarella sticks, seam side down, on the prepared baking sheet. Bake for 2 minutes.
- Switch the oven to broil, place the baking sheet on the top oven rack, directly under the broiler, and broil until prosciutto is crisp and mozzarella just starts to melt, about 1 minute. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.