Bacon and Cheese Fat Bombs recipe

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Ingredients

4 slices bacon
1 (3 ounce) package cream cheese, at room temperature
¼ cup butter
2 tablespoons shredded Cheddar cheese
½ lime, zested
1 clove garlic, minced
3 serrano peppers, seeded and finely chopped
4 sprigs cilantro, chopped

Nutrition Info

216.8 calories
carbohydrate: 1.4 g
cholesterol: 51.5 mg
fat: 22 g
fiber: 0.2 g
protein: 4.1 g
saturatedFat: 11.4 g
servingSize: -
sodium: 270.1 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.

  2. Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.

  3. Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture, refrigerate until chilled and stiff, about 10 minutes.

  4. Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.

  5. Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.

Recipe Yield

6 servings

Recipe Note

Following a keto diet means bacon and cream cheese are your best friends, and these fat bombs deliver the goods with spicy serrano peppers and zesty lime.

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