Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 398 kcal
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:
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Preheat the oven to 375F.
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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.
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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.
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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.
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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 16 cheese bombs.
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Sprinkle any remaining bacon bits over the top of each bomb, then roast for 10 minutes.
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Let cool slightly, then garnish with chopped chives and serve warm.
RECIPE NOTES:
5g net carbs per serving of four cheese bombs.
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