Cheesy Jalapeno Fat Bombs - Sweet & Savory Fat Bombs Cookbook Review

• Gluten free

• Meat

  • 4 Bacon slices (120 g/4.2 oz, slices

• Produce

  • 2 (29 g/1 oz jalapeno peppers

• Dairy

  • 1/4 cup Butter or ghee, unsalted
  • 3 1/2 oz Cream cheese, full-fat
  • 1/4 cup Gruyere cheese or cheddar cheese, grated

Found on lowcarbyum.com

Description

Directions

• In a bowl, mash together the cream cheese and butter or ghee, 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 youll need it for the recipe, too.
• Lay the bacon slices flat on the parchment, leaving enough space between so they dont 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 se 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 Gruyère or 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.

Nutrition