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.
Ingredients
- 4 slices bacon
- 1 (3 ounce) package cream cheese, at room temperature
- ¼ cup butter, softened
- 2 tablespoons shredded Cheddar cheese
- ½ lime, zested and squeezed
- 1 clove garlic, minced
- 3 serrano peppers, seeded and finely chopped
- 4 sprigs cilantro, chopped
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place bacon strips onto the foil in a single layer.
Step 2
Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
Step 3
While the bacon is cooking, mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, lime juice, and garlic. Fold in serrano pepper and refrigerate until chilled and stiff, about 10 minutes.
Step 4
Divide chilled cream cheese mixture into 6 equal parts and roll into balls.
Step 5
Chop bacon and mix with cilantro in a bowl. Roll one fat bomb at a time in the bowl until well coated. Serve cold.
Tips
You can use your favorite shredded cheese in place of Cheddar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 217 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat11g | 57% |
Cholesterol52mg | 17% |
Sodium270mg | 12% |
Total Carbohydrate1g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein4g | |
Vitamin C2mg | 11% |
Calcium39mg | 3% |
Iron0mg | 2% |
Potassium77mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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