Servings: 15 keto jalapeno poppers

3/4 cup almond flour ¾ cup almond flour
 
2 cups skim mozzarella cheese 2 cups skim mozzarella cheese
 
7 1/2 jalapeños 7 ½ jalapeños
 
3 1/2 tbsp cream cheese (give or take) 3 ½ tbsp cream cheese (give or take)

Melt your cheese together with the almond flour on a pan on medium/low.
Stir consistently until a dough is formed.
Once your fathead dough is done, roll it out really flat.
Take your jalapeños and cut them in half length wise. Scoop out the seeds.
Take a half tbsp of cream cheese and slather it into the pepper.
Place the pepper near the edge of the dough.
Cut a square piece around the pepper, big enough to cover the entire pepper.
Roll the dough and cover the pepper with the dough. Squeeze the dough together to seal it all.
Place the poppers cream cheese side up on a cookie sheet lined with parchment paper.
Brush the tops with olive oil.
Bake at 350 until nice and brown - 25 to 30 minutes.

Cal: 86 Fat: 6g Carbs: 2.6g Fiber: 0.8g Protein: 6g  Cal: 86 Fat: 6g Carbs: 2.6g Fiber: 0.8g Protein: 6g