Description
Spicy, cheesy, bacon-wrapped goodness that is keto-friendly and easy to prepare.
Ingredients
Scale
- 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)
Instructions
- Soften the full-fat cream cheese at room temperature for at least an hour, or briefly microwave for 15 to 20 seconds until pliable.
- Wash jalapeños, slice lengthwise, remove seeds and white membranes to control heat. Finely dice the jalapeños.
- Freshly grate sharp cheddar and Monterey Jack cheeses.
- Lay beef bacon slices in a single layer on a parchment-lined baking sheet and bake at 375°F (190°C) for 8 to 10 minutes until mostly cooked.
- In a large mixing bowl, stir softened cream cheese until smooth. Add the beaten egg and mix until well combined.
- Fold in grated cheddar, Monterey Jack, and finely diced jalapeños. Add spices and mix thoroughly.
- Sprinkle in the almond flour and mix until incorporated.
- Combine all ingredients thoroughly, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Use a small cookie scoop to portion out the mixture and roll each portion into a ball.
- Wrap each cheese ball with a half-slice of pre-cooked beef bacon and secure with a toothpick.
- Bake for 20 to 25 minutes until crispy and golden brown.
- Let cool for 5 to 10 minutes, remove toothpicks, and garnish with fresh chives or parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: keto, jalapeno poppers, snacks, appetizers, low carb