Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup cooked bacon bits, finely chopped
- 2 large eggs
- ¼ cup almond flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh chives, minced
- Salt and black pepper to taste
- Optional: Sliced jalapeños for a spicy kick
Instructions
- Start by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, combine the softened cream cheese, eggs, and almond flour. Use a hand mixer or a sturdy spatula to blend these ingredients until the mixture is smooth and creamy. Once the base is ready, fold in the shredded cheddar cheese, bacon bits, garlic powder, onion powder, and chives. Season with a pinch of salt and pepper, making sure the ingredients are evenly distributed throughout the batter.
- Using a cookie scoop or a large tablespoon, portion out the mixture into 12 even mounds on the prepared baking sheet. Space them about two inches apart to allow for slight spreading. If you want a more uniform look, you can gently roll them into balls with damp hands. Place the baking sheet in the center rack of the oven and bake for 12 to 15 minutes. You are looking for the edges to turn a light golden brown and the cheese to be bubbling and fragrant. If you prefer a crispier exterior, you can leave them in for an additional two minutes, but watch them closely to avoid burning.
- Remove the tray from the oven and let the fat bombs rest for at least 5 minutes. This cooling period is crucial because the cheese needs time to set so they don’t fall apart when you pick them up. Once firm, transfer them to a serving plate. You can garnish with extra chives or a dollop of sour cream if desired. For meal prep, allow them to cool completely before placing them in an airtight container for storage in the refrigerator.
- Cook Time: 25 minutes