Mini Snack Cups

Top picture: clockwise From Top, Center:
Top: Fresh, whipped cream with Splenda and a strawberry make a light and quick dessert.

Top right: Dip the top of your bowl in a low-carbohydrate chocolate glaze for a quick and flavorful bowl for yogurt, pudding or custard. Shred chocolate over the top to finish.

Right middle:Peanut butter and jelly with a twist: Stay out of a jam, and top your thin-spread peanut butter instead with fresh, whipped cream and a strawberry.

Bottom fruit-only bowls: Cantaloupe, green grapes and blackberries are a fun way to colorfully fill out the bowls. (Also seen in picture 2)

Lower left of top picture: Cheese please. Cottage cheese topped with a berry brings sweet and cool to a refreshing lunch.

The only thing more fun than eating these sweet and savory treats is making them! The consistency is like a thin pie crust, and this is a great accompaniment to savory or sweet dishes– and even alone!


Packed in Bento lunches, made into tarts or mini pumpkin pies, or as a classy way to present guacamole and salsa with your taco salad or fajitas, give these a try and you’ll never look at those tortillas the same way again!

Fun Finger Bowls

Mission Low-Carb Torillla Shells (or any other low-carb shell)
Scissors or knife or biscuit cutter

Preheat oven to 325 degrees F

For small bowls: Cut tortillas into 2.75-3″ circles and press into a non-stick mini cupcake pan or pre-spray regular pans with nonstick spray. Each tortilla makes 5-6 tiny bowls

For large bowls: Cut tortillas using 4″ circles (roughly half the diameter or slightly more) to make 2 bowls per tortilla. Press into a regular-sized non-stick cupcake pan or pre-spray regular pans with nonstick spray.

(Save the scraps and see notes section!)

Bake for 10-15 minutes or until set. Remove from oven and let rest until cool.

These can be made and stored in a loose plastic sack at room temperature.

Notes: These are not gluten-free.

You can use scrapbooking shears to make interesting edges around the outside of the shells! (looks totally cute)

What to do with the leftover tortilla bits?

The excess snippings can be cut into strips and fried as a crunchy topping for your taco salad! You can also fry them, and then sprinkle with Splenda and cinnamon for a low-carb dessert.

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  1. Jen Miller says

    You have such great little ideas 🙂 Thank you!

  2. These little cups are ADORABLE! Perhaps in a bento? Wink, wink.

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