Keto Cheesy Jalapeno Fat Bomb


Keto Cheesy Jalapeno Fat Bomb

Servings 1
Calories 142 kcal


  • 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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