These beautiful watermelon Caprese skewers make a fantastic keto appetizer! Instead of using tomato, try shaking things up this summer (and beyond) by using fresh watermelon balls for a fantastic sweet and savory combination. The result is a satisfying snack with watermelon, fresh mozzarella, basil leaves, and an easy homemade keto blackberry vinaigrette that you and your guests are going to love. These are so delicious and taste like summer on a stick with the melon and tart blackberry drizzle.
Is watermelon keto friendly? It can be if you do it right! One ball of watermelon is around 1g net carb. One of these skewers has 2 balls of watermelon and clocks in at just 2.4g total for the skewer. It’s totally possible to enjoy watermelon in strict moderation with it not being terribly high in carbs. Limit yourself to 1 or 2 of these Caprese skewers as a snack, and you’re golden!
How to make Watermelon Caprese Skewers
Ingredients
For the blackberry drizzle:
- 1/3 cup fresh blackberries (about 10)
- 1/4 cup red wine vinegar
- 1 tablespoon monk fruit granular sweetener
- 2 tablespoons sugar-free maple syrup
For the Caprese skewers:
- 24 balls of fresh watermelon (about 2 cups)
- 24 balls of fresh mozzarella (8 oz. container)
- 24 fresh basil leaves (about 1/2 cup packed)
- 2 tablespoons olive oil
- few pinches salt & pepper
Directions
To make the blackberry balsamic drizzle:
- Add the ingredients for the blackberry drizzle to the blender.
- Blend until smooth and place into a small jar.
To make the skewers:
- Compile the skewers with a watermelon ball, basil leaf, and ball of mozzarella. Repeat that combination on the same stick.
- Make 12 skewers in total on a plate or platter.
- Drizzle the blackberry vinaigrette over the top, then drizzle the olive oil and top with a few pinches of salt and black pepper.
- Enjoy!
Tips:
- You can compile these a little bit in advance, but then only add the dressing and olive oil when ready to serve.
- You can swap out the watermelon with strawberries.
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