These awesome Bacon Jalapeño Cheese Bombs are perfect for parties, snacking or for serving as an appetizer! Low carb, keto, gluten free, and LCHF recipe.
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These amazing cheese bombs use FatHead dough – I first wrote about this fabulous low carb (and high fat) dough in my recipe for Pigs in Blankets. I've made it several times since then, and it's always been a success! If you want to know more about it, check out my Ultimate Guide to FatHead Dough!
Here's a quick video to show you how fabulously cheesy these bites are! Check it out, or scroll down for the full instructions and printable recipe card.
How to Make Low Carb Bacon Jalapeño Cheese Bombs
To make the FatHead dough, combine shredded mozzarella cheese and cream cheese in a bowl, and microwave it for one minute. Stir, then cook for another 30 seconds. The mozzarella should have melted and be super sticky! Add in almond flour, a beaten egg, salt and pepper. Stir well to combine. Let the dough cool enough so that you can handle it, then knead until smooth. Add extra almond flour if it is too sticky to work with.
Take a small portion of the dough and flatten it out into your hand, and add a slice of mozzarella cheese string.
Next, add some bacon bits (make sure they're made from real bacon!), and some finely diced fresh jalapeño.
Form the dough around the filling, ensuring that all sides are completely sealed. Place it on a baking sheet lined with a silicone mat. Continue with the rest of the dough: this recipe makes 12 cheese bombs.
Sprinkle any remaining bacon bits over the top of each bomb, then roast in a preheated oven for 10 minutes.
Let cool slightly (that cheese filling can be HOT!), then garnish with chopped chives and serve warm.
Just look at that ooey gooey cheese filling!
Oh and if you have any leftover (which is unlikely, but just in case) they reheat really well in the microwave!
Low Carb Bacon Jalapeño Cheese Bombs
These awesome Bacon Jalapeño Cheese Bombs are perfect for parties, snacking or for serving as an appetizer! Low carb, keto, gluten free, and LCHF recipe.
Ingredients
for the dough:
- 1½ cups shredded mozzarella
- 2 tbs cream cheese
- 1 cup almond flour
- 1 egg, beaten
- salt and pepper
for the filling:
- 2 mozzarella cheese sticks, each cut into 8 pieces
- ¼ cup bacon bits, or finely diced cooked bacon
- 1 small fresh jalapeño, finely diced
- finely chopped fresh chives, to garnish
Instructions
- Preheat the oven to 375F.
- Combine the shredded mozzarella cheese and cream cheese in a bowl, and microwave it for one minute. Stir, then cook for another 30 seconds. Add in almond flour, a beaten egg, salt and pepper. Stir well to combine.
- Let the dough cool enough so that you can handle it, then knead until smooth. Add extra almond flour if it is too sticky to work with.
- Take a small portion of the dough and flatten it out into your hand. Add a slice of mozzarella cheese string, a few bacon bits, and some finely diced fresh jalapeño.
- Form the dough around the filling, ensuring that all sides are completely sealed. Place it on a baking sheet lined with a silicone mat. Continue with the rest of the dough: this recipe makes 12 cheese bombs.
- Sprinkle any remaining bacon bits over the top of each bomb, then roast for 10 minutes.
- Let cool slightly, then garnish with chopped chives and serve warm.
Notes
5g net carbs per serving of three cheese bombs.
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Nutrition Information
Yield 4 Serving Size 3 Cheese BombsAmount Per Serving Calories 419Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 20gCholesterol 94mgSodium 691mgCarbohydrates 9gNet Carbohydrates 5gFiber 4gSugar 2gProtein 24g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.