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Keto Jalapeño Cheddar Fat Bomb Squares – Spicy, Cheesy, Low-Carb Bites

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) full-fat cream cheese, softened
  • 4 tbsp (56 g) unsalted butter, softened
  • 1 1/2 cups (150 g) sharp cheddar cheese, finely shredded
  • 2–3 fresh jalapeños, seeded and finely minced (adjust for heat)
  • 2 tbsp chopped green onion (optional, for freshness)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4–1/2 tsp smoked paprika (optional, for depth)
  • 1/2 tsp fine sea salt, or to taste
  • 1/4 tsp black pepper
  • 1–2 tbsp heavy cream (only if needed for smoother mixing)

Method
 

  1. Prep the pan: Line an 8x8-inch (20x20 cm) baking pan with parchment, leaving overhang on two sides for easy lifting.
  2. Soften the base: Let cream cheese and butter sit at room temperature until very soft. This helps the mixture whip smoothly without lumps.
  3. Whip it: In a medium bowl, beat the cream cheese and butter together with a hand mixer until fluffy and fully combined, 1–2 minutes.
  4. Season: Add garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until incorporated.
  5. Add cheese and jalapeños: Fold in shredded cheddar, minced jalapeños, and green onion. If the mixture feels too stiff, add heavy cream 1 teaspoon at a time until it’s spreadable but thick.
  6. Spread and smooth: Transfer to the lined pan and press into an even layer. Use a spatula to smooth the top.
  7. Chill: Cover and refrigerate for at least 2 hours, or until firm enough to slice cleanly. For faster setting, you can place it in the freezer for 30–40 minutes, then finish in the fridge.
  8. Slice: Lift the slab out using the parchment and cut into squares. Aim for 16 small squares for snack-size portions or 25 bite-size pieces for quick fat boosts.
  9. Serve: Enjoy cold or slightly chilled. For extra flair, top with a thin jalapeño slice or a sprinkle of paprika just before serving.