Low Carb Jalapeno Cheese Bombs
Servings: 16 jalapeno cheese bombs
Ingredients
1 cup finely shredded sharp cheddar cheese, packed
4 oz cream cheese, softened
1/4 cup finely diced fresh jalapeno peppers (seeds removed for milder heat)
1 cup almond flour, lightly packed
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease the foil with a bit of oil or nonstick spray so the cheese bombs don’t stick.
In a medium mixing bowl, stir together the softened cream cheese and shredded cheddar cheese until well combined and creamy. It helps to use a sturdy spoon or your hands if the mixture is stiff.
Add the finely diced jalapeno peppers to the cheese mixture and stir until the green flecks are evenly distributed. Make sure the pieces are small so they tuck nicely into each bite and cook through.
Sprinkle the almond flour over the cheese and jalapeno mixture. Use a spoon or your hands to mix until a soft, slightly sticky dough forms and the almond flour is fully incorporated with no dry spots.
Let the dough rest for 5 minutes so the almond flour can absorb some of the moisture. This helps the cheese bombs hold their shape and bake up with a light, tender inside.
Using a small cookie scoop or a tablespoon, portion out the dough and roll it between your palms into balls about 1 to 1 1/4 inches in diameter. Place each ball on the foil-lined baking sheet, leaving a little space between them so the cheese can bubble without sticking together.
Bake on the center rack for 10–14 minutes, or until the bottoms are golden brown, the tops look set, and you can see bubbly melted cheese and jalapeno flecks on the surface. Keep an eye on them toward the end so the cheese doesn’t over-brown.
Remove the tray from the oven and let the jalapeno cheese bombs cool on the foil for 5 minutes. They’ll firm up a bit as they sit but will still be soft and creamy inside. Gently loosen each one from the foil with a thin spatula and serve warm.
If you’re making them ahead for a long game day, let them cool completely, then rewarm on a foil-lined tray at 325°F (165°C) for 5–7 minutes until heated through and the cheese is melty again.
