Low-Carb Cheesy Shrimp Cups – Keto Appetizer with Avocado Drip
Table of Contents
Handheld Low-Carb Cheesy Shrimp Cups Recipe – Keto Shrimp Appetizer with Avocado Drip
Growing up in Morocco, my mother’s kitchen was a symphony of flavors—saffron, preserved lemons, and the sizzle of fresh seafood hitting a hot pan. Now, living in New York City and trained in Paris, I love creating handheld bites that honor those roots while keeping things modern and low-carb. These Handheld Low-Carb Cheesy Shrimp Cups are exactly that: a creamy, cheesy shrimp filling nestled in flaky pastry, topped with a vibrant purple cabbage slaw and a stunning pale green avocado sauce drip. It’s the low-carb cheesy shrimp cups recipe you’ll come back to again and again—perfect for keto appetizer lovers and gluten-free shrimp cup fans alike. Every bite is a little trip: from the Moroccan coast to a Parisian bistro, all in one mini cup.
Picture this: a golden, buttery puff pastry cup that shatters as you bite into it, revealing a warm, creamy shrimp filling studded with melted mozzarella and Parmesan. Then comes the crunch of tangy purple cabbage slaw, and finally a thick, luscious avocado sauce dripping over the entire thing—like a sauce that clings to every corner. The shrimp itself is juicy and perfectly cooked, with just a hint of paprika and Italian herbs. The avocado sauce, rich with sour cream and lime, brings brightness and balances the richness. It’s a textural masterpiece—crunchy, creamy, flaky, and silky all at once. Trust me, you’ll want to lick the drip.
I’ve tested this recipe using both puff pastry and low-carb dough options, so whether you’re strict keto or just looking for a gluten-free handheld shrimp appetizer, you’ve got a version that works. The trick? Patting the shrimp bone-dry before mixing ensures your filling stays thick, not watery. And that avocado sauce? It’s my secret weapon from Paris—blending avocado with sour cream (or Greek yogurt) gives it a velvety texture that doesn’t brown as quickly. Avoid the common mistake of over-baking the cups; pull them when the edges are deep golden and the shrimp on top is bright pink. Follow these steps and you’ll have the best keto shrimp appetizer at your next gathering.
Why This Low-Carb Cheesy Shrimp Cups Recipe Is the Best
The Flavor Secret – I learned in Paris that a great sauce can elevate any dish. Here, the thick pale green avocado drip isn’t just a garnish; it’s a flavor bridge between the creamy shrimp, the tangy slaw, and the buttery pastry. The combination of three cheeses—cream cheese, mozzarella, Parmesan—builds layers of flavor. A whisper of Moroccan paprika adds a warm, smoky undertone that ties it all together. This isn’t your average shrimp cup; it’s a global fusion in every mouthful.
Perfected Texture – The key to avoiding soggy bottoms (a common complaint with shrimp cups) is pre-baking the pastry shells and patting the shrimp dry before mixing. In my NYC kitchen, I’ve tested both regular puff pastry and a almond-flour-based low-carb dough; both produce a crisp cup when baked properly. The filling stays thick because I don’t add any liquid—just cheese and dry seasonings. The result: a sturdy cup that cradles the filling without collapsing.
Foolproof & Fast – This recipe comes together in 35 minutes total, making it perfect for weeknight entertaining or meal prep. You can assemble the filling and slaw a day ahead. Even beginner cooks will nail it, thanks to clear visual cues: pre-baked cups should be puffed but not brown; filled cups are done when the edges are golden and shrimp tops are opaque. Plus, it’s naturally low-carb and gluten-free when you opt for the almond flour pastry—no complicated swaps required.
Low-Carb Cheesy Shrimp Cups Ingredients
I source my shrimp from the Fulton Fish Market in NYC (a little tip from my French chef days—fresh is best, but high-quality frozen works beautifully). The lavender-hued purple cabbage reminds me of the vibrant souks in Marrakech. For the avocado sauce, I pick avocados that yield just slightly to pressure—ripe enough to blend silky smooth. Let’s get into the full ingredients.
Ingredients List
- For the Handheld Cups & Seafood:
- 2 sheets puff pastry (or low-carb dough), thawed
- 1 lb raw shrimp, peeled, deveined, and tails removed
- 4 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter
- For the Crunchy Slaw & Garnish:
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- 2 tbsp fresh parsley, chopped
- For the Thick Pale Green Avocado Drip:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lime juice
Ingredient Spotlight
Shrimp – Fresh or frozen raw shrimp work perfectly. I prefer 21-25 count per pound for a meaty bite. Avoid pre-cooked shrimp; they turn rubbery when baked twice. Patt them dry—wet shrimp release steam that makes the filling soggy.
Puff Pastry or Low-Carb Dough – For the low-carb version, use a mix of almond flour and coconut flour (try my tested ratio: 1 1/2 cups almond flour + 1/4 cup coconut flour + 1 egg + 1/4 cup butter). It bakes into a delicate, flaky crust. If using puff pastry, look for all-butter varieties for best flavor.
Avocado – A Hass avocado gives the creamiest sauce. To avoid brown spots, use a perfectly ripe avocado and add the lime juice immediately. If your avocado is slightly under-ripe, add 1 tablespoon of olive oil for extra creaminess.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Raw shrimp | Pre-cooked shrimp (not recommended) | Becomes tough and rubbery when baked |
| Puff pastry | Low-carb almond flour dough (see recipe) | Less flaky but sturdy; keto-friendly |
| Cream cheese | Full-fat cottage cheese, blended smooth | Slightly tangier, a little looser texture |
| Purple cabbage | Green cabbage + 1 tbsp red wine vinegar | Less vibrant color, similar crunch |
How to Make Handheld Low-Carb Cheesy Shrimp Cups — Step-by-Step
Ready to create these gorgeous little cups? Follow my chef-tested steps, and you’ll have a showstopping appetizer in under 40 minutes.
Step 1: Prep the Cups
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin. Cut the puff pastry (or low-carb dough) into 12 even squares. For puff pastry, use a sharp knife to cut the thawed sheet into 3-inch squares. Press one square gently into each muffin cup, allowing the corners to stick up. Bake for 7 to 8 minutes until slightly puffed but not browned. Use the back of a spoon to press the centers down, creating a well for the filling.
💡 Stella’s Pro Tip: For the crispiest cups, place a piece of parchment paper inside each pre-baked shell and add pie weights or dried beans during the first 5 minutes. Then remove and continue baking. This prevents the pastry from puffing up too much.
Step 2: Mix the Filling
Pat the raw shrimp very dry using paper towels—this is non-negotiable. Roughly chop three-quarters of the shrimp into bite-size pieces. Save the remaining 12 larger whole shrimp for topping. In a mixing bowl, combine the chopped shrimp, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, paprika, salt, and black pepper. Stir vigorously until everything is well combined and the mixture looks thick and creamy.
⚠️ Common Mistake to Avoid: Don’t over-stir the shrimp! Once the cheese mixture is cohesive, stop. Over-mixing can break down the shrimp shreds and make the filling mushy.
Step 3: Fill and Bake
Spoon a generous amount of the creamy shrimp mixture into each pre-baked cup, filling almost to the top. Place one reserved whole raw shrimp on top of each cup, pressing it lightly into the filling. Brush the exposed pastry edges with melted butter. Bake for 10 to 12 minutes, until the pastry is deep golden brown and the top shrimp turns fully opaque and bright pink. The cheese should be bubbly around the edges.
💡 Stella’s Pro Tip: If you’re using low-carb dough, the baking time might be 1–2 minutes shorter. Watch for golden edges and a firm shell. Let the cups cool in the pan for 2 minutes before removing to avoid sticking.
Step 4: Make the Slaw and Drip
While the cups bake, toss the shredded purple cabbage with lime juice in a small bowl. Set aside. For the avocado sauce, scoop the avocado flesh into a blender. Add sour cream (or Greek yogurt), minced garlic, and lime juice. Blend on high until completely smooth—scrape down the sides as needed. The sauce should be thick enough to coat the back of a spoon. If it’s too thick, add a tablespoon of water.
⚠️ Common Mistake to Avoid: Don’t skip the lime juice in the avocado sauce. Besides flavor, the acid prevents the avocado from oxidizing and turning brown. If you’re making it ahead, press plastic wrap directly onto the surface.
Step 5: Assemble and Drip
Pull the hot cups from the oven and let them rest for 1 minute. To serve, spread a generous bed of the vibrant purple cabbage slaw on a serving platter or individual plates. Arrange the cups over the slaw. Then, with drama and love, flood each cup with a massive, heavy, thick pale green avocado sauce drip—let it cascade over the shrimp and down onto the slaw. Garnish with fresh chopped parsley and serve immediately while warm and crunchy.
💡 Stella’s Pro Tip: For the most scroll-stopping presentation, use a squeeze bottle or a piping bag snip to drizzle the avocado sauce in zigzags over the platter. It adds a professional touch that impresses guests every time.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Pre-bake pastry cups | 7–8 mins | Slightly puffed, not browned |
| 2 | Mix filling & assemble | 5 mins | Thick, creamy, well-blended |
| 3 | Bake filled cups | 10–12 mins | Golden pastry, pink shrimp top, bubbly cheese |
| 4 | Prepare slaw & sauce | 5 mins | Slack clings to fork; sauce smooth and thick |
| 5 | Assemble & serve | 2 mins | Avocado drip cascading, parsley sprinkled |
Serving & Presentation
These handheld cups are a party in a single bite. Serve them as an appetizer for game day, a keto-friendly starter at a dinner party, or even as a fun weeknight dinner (I’ve done it—just double the recipe). The combination of warm, creamy filling and cold, crunchy slaw is irresistible. For a Moroccan twist, add a sprinkle of za’atar or a few pomegranate seeds on top. For a Parisian touch, arrange the cups on a slate board with a side of fresh herbs.
Pair these cups with a crisp Italian Pinot Grigio or a sparkling water with lime. They also work beautifully alongside a simple green salad dressed with lemon vinaigrette. If you’re serving a crowd, set up a “drip bar” with extra avocado sauce and perhaps a spicy sriracha mayo for heat lovers. The slaw not only adds crunch but also soaks up the avocado drip, making every bite dynamic.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Simple arugula salad with lemon, roasted asparagus | Light greens contrast richness; asparagus echoes spring |
| Sauce / Dip | Extra avocado sauce, sriracha mayo, harissa yogurt | Adds heat or tang – Moroccan harissa is a nod to my roots |
| Beverage | Crisp white wine (Pinot Grigio), dry sparkling water with lime, light lager | Acidity cuts through the creamy avocado and cheese |
| Garnish | Fresh parsley, microgreens, edible flowers, lemon zest | Adds color, freshness, and visual appeal |
Make-Ahead, Storage & Reheating
Life in New York is busy, so I’m all about smart prep. These cups can be made ahead in parts. The filling and slaw can be prepped the day before. The avocado sauce is best made fresh, but you can prep the components (avocado and lime juice stored separately) and blend just before serving. Here’s how to store and reheat for best results.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, separate slaw and sauce | 3 days | Reheat cups at 350°F for 5-7 mins; add slaw and sauce after |
| Freezer | Freeze cups in single layer, then transfer to bag | 2 months | Reheat frozen at 375°F for 12-15 mins; do not thaw first |
| Make-Ahead | Filling prepped + slaw prepped; bake just before serving | 1 day advance | Assemble and bake fresh for best texture |
If you have leftover assembled cups, remove the slaw and avocado sauce before storing. Reheat the cups in the oven to restore crispness—never the microwave, as the pastry will turn tough. The slaw stays crunchy for a day; refresh it with a squeeze of lime before serving. The avocado sauce should be stored with plastic wrap directly on the surface to prevent browning. It’s best used within 24 hours.
Variations & Easy Swaps
One of the joys of this recipe is how versatile it is. Whether you’re adapting for dietary needs or simply craving a twist, these variations will keep your taste buds excited.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced | Add 1 tsp cumin, 1/2 tsp cinnamon, and a pinch of cayenne to the shrimp filling | Warm, exotic flavor profile; perfect for fall gatherings | Easy – just mix in spices |
| Gluten-Free / Dairy-Free | Use low-carb dough; replace cream cheese with dairy-free cream cheese, mozzarella with vegan shreds, and skip Parmesan | Fully gluten-free and dairy-free appetizer | Medium – need to adjust baking time slightly |
| Lemon-Herb Twist | Replace Italian seasoning with 1 tsp lemon zest + 1 tbsp fresh dill; add 2 tbsp capers to filling | Bright, spring-like flavor; great for brunch | Easy – simple herb swap |
Moroccan Spiced Variation
This is my favorite nod to my homeland. Add 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, and a pinch of cayenne to the filling. The cumin and cinnamon dance beautifully with the creamy cheese, while cayenne brings a gentle heat. I like to garnish with a sprinkle of toasted sesame seeds and a few fresh mint leaves. It transports these cups straight to a Moroccan seaside cafe.
Gluten-Free / Dairy-Free Variation
For my readers with dietary restrictions, this version works wonderfully. Use the almond flour-based low-carb dough (see ingredients substitution). Swap cream cheese for Kite Hill dairy-free cream cheese, use Violife or Daiya mozzarella shreds, and omit Parmesan (or use nutritional yeast for umami). The texture will be slightly less stretchy but still creamy. Bake the cups an extra 2 minutes to ensure the dairy-free cheese melts fully.
Lemon-Herb Twist
I discovered this variation one spring afternoon at the Union Square farmers market. Replace the Italian seasoning with 1 teaspoon lemon zest and 1 tablespoon fresh dill (or tarragon). Add 2 tablespoons capers, rinsed and chopped, to the filling. The lemon and capers cut through the richness, making the cups feel bright and elegant. Serve them with a dollop of crème fraîche instead of avocado sauce for a French accent.
Can I use pre-cooked shrimp for low-carb cheesy shrimp cups?
I strongly recommend using raw shrimp for this recipe. Pre-cooked shrimp are already fully cooked, so when you bake them a second time in the cups, they become tough and rubbery. The texture just isn’t the same—they lose that beautiful plump juiciness. Raw shrimp, patted very dry, stay tender and take on the flavors of the cheese and spices beautifully. If you only have pre-cooked shrimp on hand, you can try it, but add them to the filling at the very end without baking—just warm them through gently. The cups will still be tasty, but not as juicy.
What can I use instead of almond flour to make the cups low-carb?
If you need an alternative to almond flour for the low-carb pastry, you have a few good options. Coconut flour is the most common substitute, but it’s much more absorbent—you’ll need to adjust the ratio. I recommend using 1/4 cup coconut flour plus 1/4 cup additional binder like extra egg or cream cheese. Another option is sunflower seed flour, which works 1:1 with almond flour but can turn green if combined with baking soda (not an issue here). You can also use crushed pork rinds mixed with egg to form a crust, but that will taste very different. My favorite is a mix of almond meal and finely grated Parmesan (if you’re not dairy-free) for a savory, sturdy cup.
How do I keep the shrimp cups from getting soggy?
Soggy cups are a common frustration, but I have three foolproof tricks. First, pat the raw shrimp extremely dry with paper towels—any excess moisture will steam the pastry during baking. Second, pre-bake the empty pastry shells for 7-8 minutes until they are just starting to set; this creates a moisture barrier. Third, avoid adding any liquid to the filling—no milk, cream, or extra oil. The cheese mixture should be thick enough to hold its shape. If you use low-carb dough, make sure it’s well-chilled before baking, and don’t overfill the cups. Finally, let the baked cups rest in the pan for 2 minutes before removing, then serve immediately. If storing, reheat in the oven (not the microwave) to restore crispness.
Can I make these handheld cheesy shrimp cups ahead of time and reheat them?
Absolutely! I often prep these for parties. The best make-ahead approach is to prepare the filling and slaw up to one day in advance, and keep the avocado sauce components ready (but blend the sauce just before serving to keep it bright green). You can also bake the cups fully, let them cool, and store them in the refrigerator for up to three days. To reheat, place them on a baking sheet in a 350°F oven for 5-7 minutes until hot and the pastry is crisp again. Add the slaw and avocado sauce after reheating—never reheat the slaw or sauce, as they are meant to be served cold or at room temperature. If freezing, freeze the baked cups in a single layer, then transfer to a freezer bag. Reheat frozen at 375°F for 12-15 minutes, and add fresh slaw and sauce after.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Thaw them overnight in the refrigerator or under cold running water in a colander. The key is to pat them very dry after thawing—frozen shrimp release more water than fresh. I actually prefer wild-caught frozen shrimp because they are flash-frozen at sea, preserving flavor. Just make sure they are raw, peeled, and deveined. If you buy frozen shrimp with tails on, remove the tails before chopping (the tail pieces are too tough for these delicate cups). Pat dry twice with paper towels, and you’re ready to go.
What’s the best way to shred purple cabbage for the slaw?
For the slaw, I recommend shredding the purple cabbage as finely as possible. A mandoline slicer set to 1/8 inch is ideal—it gives you uniform, delicate ribbons that stay crunchy. If you don’t have a mandoline, a sharp chef’s knife works well: cut the cabbage wedge into thin slices, then chop crosswise into short shreds. Avoid using a food processor’s shredding disc unless you want very short, almost grated cabbage—it can become watery. The goal is long, thin strips that create a fluffy bed under the cups. Toss with lime juice just before serving to keep them crisp.
How can I make the avocado sauce thicker?
If your avocado sauce is too thin, there are a few easy fixes. First, make sure you’re using a ripe avocado—it should yield gently to pressure. Unripe avocados are less creamy and produce a watery sauce. Next, add more avocado (another half avocado) or reduce the liquid: use only 1 tablespoon of lime juice and no extra water. You can also add a tablespoon of cream cheese or an extra tablespoon of sour cream to thicken it. Blend for a full minute to incorporate more air and create a thicker emulsion. If it’s still thin, try adding a small handful of fresh parsley or cilantro, which will also add color and flavor. Chill the sauce for 15 minutes before serving—it thickens as it cools.
Can I bake these cups in a mini muffin tin for bite-sized appetizers?
Yes, mini muffin tins work beautifully! You’ll need to adjust the pastry size: cut the puff pastry into 2-inch squares instead of 3-inch. Pre-bake for about 5-6 minutes instead of 7-8, and reduce the final baking time to 8-10 minutes. The filling amount per cup will be about 1 tablespoon instead of a generous scoop. The yield will be approximately 24 mini cups. This is a fantastic option for parties where guests want one-bite appetizers. Just keep an eye on them—mini cups brown faster. The avocado sauce drizzle should be applied lightly so it doesn’t overwhelm the tiny cups.
Are these shrimp cups keto-friendly? What are the net carbs?
Yes, these shrimp cups are designed to be keto-friendly when using the low-carb pastry option. Using almond flour-based dough, each cup contains approximately 4-5 net carbs (depending on exact ingredients). The main carb sources come from the small amount of cream cheese, the lime juice, and the very low carb purple cabbage (about 2 net carbs per cup including slaw). Without the pastry cups (just the filling and slaw), the net carbs drop to about 2 grams per serving. Always check labels on your specific cheese and dough brands. The avocado sauce is virtually carb-free. For a stricter keto version, you can omit the puff pastry and serve the filling in lettuce wraps or even in hollowed-out cucumber rounds.
What can I serve alongside these shrimp cups for a full meal?
These cups are quite rich and satisfying on their own, but if you want a full meal, I recommend keeping sides light and fresh. A simple arugula salad with lemon vinaigrette, shaved Parmesan, and toasted pine nuts balances the richness. Grilled asparagus or roasted zucchini rounds are also excellent—they add color and texture without weighing you down. For a more substantial meal, serve with cauliflower rice tossed with herbs and garlic. If you’re not strictly low-carb, a slice of crusty baguette or a side of roasted potatoes would be lovely. I also love offering a bowl of extra avocado sauce and a spicy chipotle mayo for dipping the cups.
Share Your Version!
I can’t wait to see how these Handheld Low-Carb Cheesy Shrimp Cups turn out in your kitchen! Did you go with puff pastry or try the low-carb dough? Did you add that Moroccan spice twist or keep it classic? Leave a star rating and a comment below—I read every single one. Share a photo on Instagram or Pinterest and tag @leosfoods so I can admire your beautiful avocado drips. Your feedback helps me create even better recipes for you.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Handheld Low-Carb Cheesy Shrimp Cups recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Handheld Low-Carb Cheesy Shrimp Cups
Handheld Low-Carb Cheesy Shrimp Cups are a delicious, keto-friendly appetizer with creamy shrimp filling, flaky pastry, crunchy cabbage slaw, and a rich avocado sauce drip.
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- The Handheld Cups & Seafood
- 2 sheets puff pastry (or low-carb dough), thawed
- 1 lb raw shrimp, peeled, deveined, and tails removed
- 4 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter
- The Crunchy Slaw & Garnish
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- 2 tbsp fresh parsley, chopped
- The Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lime juice
Instructions
- Prep the Cups: Preheat the oven to 400°F (200°C) and grease a muffin tin. Cut the puff pastry (or low-carb dough) into 12 squares and press one square into each cup. Bake for 7 to 8 minutes until slightly puffed, then gently press the centers down with a spoon.
- Mix the Filling: Pat the raw shrimp very dry. Chop most of the shrimp into bite-sized pieces and save 12 larger whole pieces for the tops. In a bowl, heavily mix the chopped shrimp, softened cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, paprika, salt, and black pepper until completely creamy.
- Fill and Bake: Generously spoon the thick creamy shrimp mixture into each prebaked pastry cup. Place a reserved whole raw shrimp on top of each one. Brush the exposed pastry edges with the melted butter and bake for 10 to 12 minutes until the pastry is beautifully golden and the top shrimp turn fully opaque and bright pink.
- Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
- Assemble and Drip: Pull the hot, flaky cups from the oven. Serve these handheld bites over a generous bed of the vibrant crunchy purple cabbage slaw. Flood the cups entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh chopped parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
