Keto Fathead Jalapeno Popper Bites
Since the Superbowl is this weekend (am I allowed to call it that on my humble little blog?!), I wanted to bring you a tasty ketogenic appetizer that will keep you on track with your macros, while still feeling like you’ve indulged. Today I present you Keto Fathead Jalapeno Popper Bites.
I’m going to incorporate more fathead dough recipes into my blog considering how popular they are, my Keto-Friendly Fathead Cinnamon Rolls are by far my most popular post on this site. Fathead dough is just a term that someone came up with for a low carb alternative to what was initially a pizza crust. I love using fathead dough because it can be made as sweet, savory, and is incredibly versatile in the keto kitchen. Some of you ketoers watch calories, while others only focus on carbs, so keep in mind that is a bit caloric, but it will surely help keep you on track and in ketosis.
I hope you enjoy this recipe! It can be easily tweaked to your liking so let me know if you’ve tweaked this recipe at all, I would love to hear about it.
- 6 oz mozzarella cheese
- 3 oz almond flour
- 2 tbsp cream cheese
- 3-4 jalapenos
- 2 strips of bacon
- 1/4 red onion
- 1 tsp cayenne pepper
- 1 tsp freshly minced garlic
- salt and pepper to taste
- 2 oz pepper jack cheese*, cut into 1/2 inch cubes
- Oil for frying
Note: *You really can use any cheese for the recipe, I was craving pepper jack, so that’s what I used. If you use cream cheese, I recommend it with the filling that way the flavors encapsulate one another.
To begin, fry bacon to desired consistency and set aside. Dice onion and jalapenos and saute with garlic and seasonings in leftover bacon fat (I love to store my bacon fat in one of these containers so I have them handy at all times). Cook until jalapenos have softened and browned a bit.
Next, shred mozzarella cheese in a food processor. You can also purchase pre-shredded but it may have more carbs because they use corn starch to keep it from clumping, so keep that in mind. Once shredded, combine with almond flour in a small plastic or glass bowl and microwave until melted, for 30 seconds at a time. Once melted, add cream cheese and mix thoroughly. You may need to microwave it again. You want the dough to be very malleable so keep in mind, you may need to reheat a couple times.
Once you have created the dough, pinch off a 1″ ball of dough and flatten into hand until it is about 1/8″ thick. If in doubt, it’s better to go slightly thicker, so the bites stay intact. Next, use a silicone mini muffin pan and press flattened pieces into form. Using this is optional, but it will make much less of a mess, not stick as easy and will be easier to create the bites.
After you have placed the dough into the forms, add 1/2 inch cubes of cheese onto the dough. Add the filling as space allows and then pinch tops of dough to create a seal, breaking off the excess. You can reuse excess dough to make more bites! Make sure you move quickly so the dough remains fairly soft.
Once bites have formed, deep fry at a medium-low temperature (approximately 350F if you have a deep fryer), for about two minutes. They will turn to a nice golden brown in very short time. Remove from heat, allow to cool for two minutes, serve and enjoy! They are incredibly addictive!