4 oz cream cheese, softened
1 large egg
1 ½ cups sharp cheddar cheese, shredded
3 cloves garlic, minced
¼ tsp Italian seasoning
¼ tsp onion salt
¼ tsp garlic powder
1 ¼ cups almond flour
¼ cup heavy cream
¼ cup water
6 strips thick cut bacon, cooked crisp and crumbled
10 pickled jalapeno slices, chopped
Preheat oven to 350°
Beat cream cheese and egg together with a hand mixer until well combined.
Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.
Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.
Drop heaping mounds of the dough onto a buttered muffin top pan.
Bake for 20 minutes.
Allow to cool on a cooling rack for 30 minutes before serving.