Keto Jalapeno Popper Fathead Dough Cups Low Carb
Keto jalapeno popper fathead dough cups you won’t be able to stop eating.
Super yummy low carb fathead dough recipe with keto jalapeno popper dip filling.
Easy low carb jalapeno popper dip fathead dough mini cups to please any crowd.
Simple low carb appetizers, snacks or side dish for lunch or dinner.
Make keto jalapeno popper dip appetizers for New Years eve, parties, gameday finger foods or any celebration.
These fathead dough mini cups are perfect for side dish for low carb dinner or lunch too.
You can’t go wrong with this low carb jalapeno popper dip in mini cups.
Quick homemade fathead dough recipe with jalapeno popper dip recipe.
Bake up these mini muffin cups and then add the most delicious jalapeno popper dip filling.
Get ready to make the best keto low carb jalapeno popper fathead dough cups.
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How To Make Keto Jalapeno Popper Fathead Dough Cups
Preheat the oven to 425 degrees.
Place the mozzarella and 2 ounces of cream cheese into a bowl that is microwave safe.
Heat the cheeses at 30 second intervals until completely melted and combined.
Knead the almond flour into the cheese dough
with your hands until completely combined.
Add the egg to a mixing bowl with the dough and beat on high until well incorporated.
For them dough into 12 even sized balls.
Flatten each ball of dough with your hands and form the circles of dough over the bottom of a well greased and inverted muffin tin.
Bake for 12-15 minutes until browned and cooked through.
In a mixing bowl, combine the cream cheese, bacon crumbles,
sour cream,
jalapeno and salt and pepper to taste.
Layer the filling mixture in each of the fathead dough cups and serve garnished with fresh parsley or chopped green onions.
Serve
Eat and Enjoy
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Keto Jalapeno Popper Fathead Dough Cups
Ingredients
For the dough:
- 2 C. Mozzarella cheese shredded
- 2 oz. Cream cheese softened
- 1 C. Almond flour
- Pinch of salt
- 1 Large egg
For the filling:
- 5 oz. Cream cheese
- ⅓ C. Sour cream
- 2 Large jalapenos finely chopped
- 1 C. Bacon crumbles
- Salt and pepper to taste
- Parsley or green onion for garnish
Instructions
- Preheat the oven to 425 degrees.
- Place the mozzarella and 2 ounces of cream cheese into a bowl that is microwave safe. Heat the cheeses at 30 second intervals until completely melted and combined.
- Knead the almond flour into the cheese dough with your hands until completely combined.
- Add the egg to a mixing bowl with the dough and beat on high until well incorporated.
- For them dough into 12 even sized balls.
- Flatten each ball of dough with your hands and form the circles of dough over the bottom of a well greased and inverted muffin tin. Bake for 12-15 minutes until browned and cooked through.
- In a mixing bowl, combine the 5 oz cream cheese, sour cream, bacon crumbles, jalapeno and salt and pepper to taste.
- Layer the filling mixture in each of the fathead dough cups and serve garnished with fresh parsley or chopped green onions.
Nutrition
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