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.
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