I’m sharing Caprese Bites made with cucumber, fresh mozzarella and basil that keep the carbs low and require minimal fuss.

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I can’t help but grin when I set out these Keto Cucumber Caprese Bites for friends. I love how the crisp English cucumber and little fresh mozzarella pearls feel bright and unexpectedly fancy, but with none of the fuss.

It’s a Caprese Appetizer that somehow also sneaks into the Low Carb Appetizers realm, which makes me feel a bit smug. They look like something from a chic cafe yet somehow totally approachable.

I make them when I want something fresh, or when I need a simple wow on the table that actually tastes like I tried.

Ingredients

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Cucumber: crisp low in carbs mostly water adds refreshing crunch and hydration.
Mozzarella: soft cheese a good source of protein and calcium its mild and creamy.
Cherry tomatoes: sweet and tart add vitamin C and fiber they brighten flavor.
Basil: aromatic herb with vitamin K it gives peppery freshness and smells great.
Extra virgin olive oil: healthy fats heart friendly it coats and feels silky.
Balsamic glaze: tangy and sweet concentrates sugars so it gives sweet sour depth.
Sea salt: enhances flavor helps balance sweetness use sparingly for best taste.
Black pepper: warm spice adds subtle heat and complexity without adding carbs.
Red pepper flakes: optional kick small amount boosts heat and appetite stimulation.

Ingredient Quantities

1 small English cucumber sliced about 1/4 inch thick

8 ounces (225 g) fresh mozzarella pearls drained

10 to 12 cherry tomatoes halved

12 to 16 fresh basil leaves whole or torn

1 to 2 tablespoons extra virgin olive oil

1 to 2 tablespoons balsamic glaze or a sugar free balsamic reduction

Sea salt to taste about 1/4 teaspoon

Freshly ground black pepper to taste about 1/4 teaspoon

Pinch of red pepper flakes optional

24 small toothpicks or cocktail skewers optional for serving

How to Make this

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1. Wash the cucumber, slice into about 1/4 inch thick rounds and pat them dry so they don’t get soggy.

2. Drain the mozzarella pearls well, then pat them with paper towel to remove extra moisture.

3. Halve the cherry tomatoes and lightly press out any excess juices with a paper towel so the bites stay crisp.

4. On each cucumber round, layer a mozzarella pearl, a cherry tomato half, and a basil leaf (whole or torn). If a basil leaf is too big, tear it once so it sits better.

5. If you prefer skewers, stack cucumber, mozzarella, tomato and basil on a small toothpick or cocktail skewer; otherwise just arrange them on a platter.

6. Drizzle 1 to 2 tablespoons extra virgin olive oil over the assembled bites, then finish with 1 to 2 tablespoons balsamic glaze or sugar free balsamic reduction.

7. Season with sea salt about 1/4 teaspoon, freshly ground black pepper about 1/4 teaspoon, and a pinch of red pepper flakes if you want a little heat.

8. Serve immediately or chill for up to an hour; they taste best fresh, but if prepping ahead keep the glaze separate until serving so the cucumbers stay firm.

Equipment Needed

1. Cutting board (big enough to slice the cucumber)
2. Sharp chef’s knife (to cut 1/4 inch thick rounds)
3. Colander or fine mesh strainer (for draining the mozzarella pearls)
4. Paper towels (to pat dry veggies and cheese so the bites dont get soggy)
5. Small bowls or ramekins (one for olive oil and one for balsamic glaze)
6. Measuring spoons (for the salt and pepper and small amounts of oil/glaze)
7. Small spoon or squeeze bottle (to drizzle the oil and glaze neatly)
8. Toothpicks or cocktail skewers (about 24 if you plan to skewer the bites)
9. Serving platter or tray (to arrange and chill the assembled bites)

FAQ

Q: Can I make these ahead of time? A: Yes, sort of. You can slice the cucumber and halve the tomatoes up to 24 hours ahead and keep them chilled in airtight containers. Drain and dry the mozzarella ahead too. But don't assemble more than 1 to 4 hours before serving or the cucumber will go soggy. Wait to add the balsamic glaze until just before serving.

Q: How do I keep the cucumber from getting watery? A: Lightly salt the slices and lay them on paper towels for 10 minutes, then pat dry. Use a slightly thicker slice if yours are extra watery, and scoop out big seeds if needed. Chill the slices first, that helps too.

Q: I don't want sugar in the glaze, what can I use instead? A: Use a sugar free balsamic reduction or simmer regular balsamic with a bit of erythritol until thick. Or skip it and drizzle extra virgin olive oil and a squeeze of lemon for bright flavor and zero sugar.

Q: Is this snack keto friendly? A: Yes. These are low carb. Each bite will usually be about 1 to 2 grams net carbs depending on how much tomato and glaze you use. Skip the sweet glaze to keep carbs lower.

Q: How should I serve them for a crowd? A: Use toothpicks or small skewers and arrange on a platter. Prep ingredients in advance and assemble on the tray right before guests arrive. For a bigger party double the recipe and do assembly on a few trays so folks can grab easily.

Q: Any good dairy free or vegan swaps? A: Try small avocado cubes, marinated artichoke hearts, or a vegan mozzarella alternative. Tofu marinated in olive oil and herbs works too. Finish with basil and balsamic or olive oil for the same caprese vibe.

Keto Cucumber Caprese Bites Recipe Substitutions and Variations

Cucumber: swap with thin sliced zucchini rounds or crunchy jicama slices for a similar bite, both low carb and hold toppings well.
Fresh mozzarella pearls: use bocconcini or torn burrata for a creamier texture, or crumbled goat cheese for a tangy punch if you want stronger flavor.
Cherry tomatoes: replace with chopped roasted red pepper or pitted kalamata olives for a savory, low carb alternative.
Balsamic glaze: drizzle with basil pesto or a simple lemon and extra virgin olive oil mix instead for bright flavor without the sweetness.

Pro Tips

1) Dry everything really well. Pat the mozzarella and cucumber slices with paper towels and let them sit on a towel for a few minutes so they stop weeping, or the bites get soggy. If a cucumber seems extra wet, sprinkle it with a little salt, wait 3 to 5 minutes, then blot again, but don’t overdo the salt or the cucumber will go limp.

2) Keep the glaze and oil separate until serving. The balsamic will make the cucumber soften fast, so drizzle at the last minute. If you want a thicker, shinier glaze, reduce it in a small pan on medium heat until it coats the back of a spoon, but watch it or it’ll burn.

3) Assemble smart so things don’t slide off. Put the cucumber as the base, tuck the basil between the cheese and tomato so it stays put, and press gently when you skewer them. If your basil leaves are big, tear them once so they don’t overpower each bite.

4) Season with intent. Salt the cheese and tomato more than the cucumber, and add pepper after you plate so the heat stays fresh. A tiny pinch of red pepper flakes goes a long way, so add less than you think and taste one before serving a whole tray.

5) Make ahead but plan it. You can prep and refrigerate components a few hours ahead, but keep everything separate and only assemble right before guests arrive. If you must prep fully, store assembled bites on a single layer and keep the glaze in a squeeze bottle so you can freshen them up right before serving.

Keto Cucumber Caprese Bites Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing Caprese Bites made with cucumber, fresh mozzarella and basil that keep the carbs low and require minimal fuss.

Servings

servings

Calories

218

kcal

Equipment: 1. Cutting board (big enough to slice the cucumber)
2. Sharp chef’s knife (to cut 1/4 inch thick rounds)
3. Colander or fine mesh strainer (for draining the mozzarella pearls)
4. Paper towels (to pat dry veggies and cheese so the bites dont get soggy)
5. Small bowls or ramekins (one for olive oil and one for balsamic glaze)
6. Measuring spoons (for the salt and pepper and small amounts of oil/glaze)
7. Small spoon or squeeze bottle (to drizzle the oil and glaze neatly)
8. Toothpicks or cocktail skewers (about 24 if you plan to skewer the bites)
9. Serving platter or tray (to arrange and chill the assembled bites)

Ingredients

1 small English cucumber sliced about 1/4 inch thick
8 ounces (225 g) fresh mozzarella pearls drained
10 to 12 cherry tomatoes halved
12 to 16 fresh basil leaves whole or torn
1 to 2 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic glaze or a sugar free balsamic reduction
Sea salt to taste about 1/4 teaspoon
Freshly ground black pepper to taste about 1/4 teaspoon
Pinch of red pepper flakes optional
24 small toothpicks or cocktail skewers optional for serving

Directions

Wash the cucumber, slice into about 1/4 inch thick rounds and pat them dry so they don't get soggy.
Drain the mozzarella pearls well, then pat them with paper towel to remove extra moisture.
Halve the cherry tomatoes and lightly press out any excess juices with a paper towel so the bites stay crisp.
On each cucumber round, layer a mozzarella pearl, a cherry tomato half, and a basil leaf (whole or torn). If a basil leaf is too big, tear it once so it sits better.
If you prefer skewers, stack cucumber, mozzarella, tomato and basil on a small toothpick or cocktail skewer; otherwise just arrange them on a platter.
Drizzle 1 to 2 tablespoons extra virgin olive oil over the assembled bites, then finish with 1 to 2 tablespoons balsamic glaze or sugar free balsamic reduction.
Season with sea salt about 1/4 teaspoon, freshly ground black pepper about 1/4 teaspoon, and a pinch of red pepper flakes if you want a little heat.
Serve immediately or chill for up to an hour; they taste best fresh, but if prepping ahead keep the glaze separate until serving so the cucumbers stay firm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.