Description
Description These spicy, cheesy bites bring all the flavor of jalapeño poppers without the carbs, making them a perfect low-carb appetizer.
Ingredients
- 8 ounces full-fat cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 4 – 5 medium fresh jalapeños, finely diced
- 1 large egg, lightly beaten
- 2 tablespoons almond flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 12 – 16 slices regular-cut beef bacon
- Fresh chives, finely chopped (optional, for garnish)
- Fresh parsley, finely chopped (optional, for garnish)
Cook Mode Prevent your screen from going dark
Instructions
- Soften the cream cheese until pliable.
- Prepare the jalapeños by rinsing, slicing, and dicing.
- Grate the sharp cheddar and Monterey Jack cheeses.
- Partially cook the beef bacon on a baking sheet at 375°F (190°C) for 8–10 minutes, then cool and slice in half.
- Combine the softened cream cheese and beaten egg in a mixing bowl.
- Fold in the grated cheeses, jalapeños, and spices.
- Add almond flour and mix thoroughly.
- Chill the mixture for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet.
- Scoop and roll the mixture into balls, wrapping each with half a slice of bacon.
- Bake for 20–25 minutes until crispy and golden.
- Cool slightly and remove toothpicks before serving.
- Garnish with chives or parsley and serve warm.
Notes
- Notes
- Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 1–2 months.