Wash de-stem, de-seed, and finely chop the jalapenos.
Over medium heat fry the chopped jalapenos in the ⅓ cup of coconut oil until the peppers are tender. This should take 5-7 minutes.
Once the jalapenos start cooking (about 1 minute) add 1 tbsp. chili powder and mix it in.
In a mixing bowl combine the cream cheese, cheddar cheese, and jalapenos (with all of the coconut oil). This will be easier if the cream chees is at room temp. you can nuke it for 15 seconds to warm it if you need to.
Put the mixture in the fridge for a 15-20 minutes so it can firm up.
While the cheese & chili mixture is in the fridge, cook the bacon until it is crisp, drain it and chop into small pieces. It is quick and easy to cook bacon in a microwave between two paper towels so it doesn't splatter on the inside of the microwave. Put the chopped bacon in a shallow bowl and set aside until the cheese mixture is firm.
Once the mixture is firm, roll it into 16 balls, and then roll the balls in the bacon bits.
Put in sealed container and store in the fridge. (or if you can't wait go ahead and eat one)
Calories: 156kcal | Carbohydrates: 1g | Protein: 4g | Fat: 16g | Sodium: 164mg | Fiber: 1g | Fat Ratio per Serving: 92.31% | Protein Ratio per Serving: 10.26%
Bacon Cheddar Jalapeno Fat Bombs https://www.castleinthemountains.com/jalapeno-bacon-cheddar-fat-bombs/ March 19, 2020