Mini Bacon Guacamole Cups – Low Carb and Gluten-Free


  • 9 slices uncured bacon
  • 1 ripe avocado
  • 2 tbsp minced onion
  • 2 tbsp chopped cilantro
  • 2 garlic cloves minced
  • 1 small jalapeno seeded and minced (do half if you like it less hot)
  • juice of half a lime
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper


  1. For the mini bacon cups, preheat oven to 400F. Turn a mini-muffin pan upside down and place on a large rimmed baking sheet (you need something to catch all the bacon grease from dripping to the bottom of your oven. If your muffin pan is too big to fit on the sheet, make sure to put one or two baking sheet on a rack below in the oven).
  2. Spray the tops of 12 of the over-turned muffin tins with cooking spray (I suggest coconut oil spray).
  3. Cut 6 of the slice of bacon in half. Cut the remaining 3 slices of bacon into 4 even portions each. 001 Place one of the smaller portions of bacon on the top of each over-turned mini muffin cups. Take one of longer portions and wrap around the sides of the muffin cups, with as much overlap as possible between the two pieces. Secure the ends with a toothpick.
  4. Bake about 25 to 30 minutes, or until browned but not overly crisp (they will shrink too much and be very difficult to remove from the pan).
  5. Let cool 5 minutes, then carefully loosen the cups and let drain on a paper-towel lined plate.
  6. Meanwhile, in a medium bowl, mash avocado with a fork. Stir in onion, cilantro, garlic, jalapeno, lime juice, salt and pepper.
  7. When bacon cups are cool, divide guacamole between them. Garnish with cilantro leaves.