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Recipe was originally shared at Low Carb Yum.
These fat bombs were inspired by jalapeño poppers, those lethally addictive bar snacks. Be forewarned, my healthy, low-carb version is even better. For extra texture and flavor, I use crispy bacon bits instead of breading or batter coating—no deepfrying necessary!
Hands-on Overall
Serving size fat bomb
Nutritional values (per fat bomb)
Net carbs0.7 grams
Protein5.5 grams
Fat18.9 grams
Calories187 kcal
Calories from carbs 1%, protein 11%, fat 88%
Total carbs0.9 gramsFiber0.2 gramsSugars0.7 gramsSaturated fat10.4 gramsSodium231 mg(10% RDA)Magnesium7 mg(2% RDA)Potassium78 mg(4% EMR)
Ingredients (makes 6 fat bombs)
- 100 g full-fat cream cheese, at room temperature (3.5 oz)
- 1/4 cup unsalted butter or ghee, at room temperature (55 g/ 2 oz)
- 4 bacon slices (120 g/ 4.2 oz)
- 1/4 cup grated Gruyère cheese or Cheddar cheese (30 g/ 1.1 oz)
- 2 jalapeño peppers, halved, seeded, and finely chopped (28 g/ 1 oz)
Instructions
- In a bowl, mash together the cream cheese and butter or ghee, or process in a food processor until smooth. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- 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 the 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 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.
Cheesy Jalapeno Fat Bombs
Step by Step
Ingredients
- 100 g full-fat cream cheese, at room temperature (3.5 oz)
- 1/4 cup unsalted butter or ghee, at room temperature (55 g/ 2 oz)
- 4 bacon slices (120 g/ 4.2 oz)
- 1/4 cup grated Gruyère cheese or Cheddar cheese (30 g/ 1.1 oz)
- 2 jalapeño peppers, halved, seeded, and finely chopped (28 g/ 1 oz)
Instructions
- In a bowl, mash together the cream cheese and butter or ghee, or process in a food processor until smooth. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- 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 the 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 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 (per fat bomb)
Calories187kcal
Net Carbs0.7g
Carbohydrates0.9g
Protein5.5g
Fat18.9g
Saturated Fat10.4g
Fiber0.2g
Sugar0.7g
Sodium231mg
Magnesium7mg
Potassium78mg
Detailed nutritional breakdown (per fat bomb)
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