Keto Cheesy Jalapeno Fat Bomb
- ½ cup full-fat cream cheese at room temperature
- ¼ cup unsalted butter
- 4 slices bacon
- ¼ cup grated cheddar cheese
- 2 g jalapeño peppers halved seeded, and finely chopped, 29 /1 oz
- In a bowl, mash together the cream cheese and butter, or process in a food processor until smooth.
- Preheat the oven to 325°F (160°C, or gas mark 3).
- Line a rimmed baking sheet with parchment paper. Be sure to use a rimmed sheet to contain the bacon fat, as you’ll need it for the recipe, too.
- Lay the bacon slices flat on the parchment, leaving enough space between so they don’t overlap.
- Place the sheet in the preheated oven and cook for 25 to 30 minutes, or until crispy. The exact amount of cooking time depends on the thickness of bacon slices.
- Remove from the oven and set aside to cool. When cool enough to handle, crumble the bacon into a bowl and set aside.
- To the cream cheese and butter mixture, add the Cheddar cheese, jalapeños, and bacon grease. Mix well to combine. Refrigerate for 30 minutes to 1 hour, or until set.
- Divide the mixture into 6 fat bombs and place them on a parchment-lined plate. If serving immediately, roll them in the crumbled bacon until well coated. If serving later, refrigerate without the bacon coating in an airtight container for up to 1 week. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.
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