{"id":7716,"date":"2026-06-22T12:58:35","date_gmt":"2026-06-22T12:58:35","guid":{"rendered":"https:\/\/breckas.com\/?p=7716"},"modified":"2026-06-22T12:58:35","modified_gmt":"2026-06-22T12:58:35","slug":"low-carb-bacon-cheese-bombs-crispy-gooey-and-dangerously-addictive","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2026\/06\/22\/low-carb-bacon-cheese-bombs-crispy-gooey-and-dangerously-addictive\/","title":{"rendered":"Low Carb Bacon Cheese Bombs: Crispy, Gooey, and Dangerously Addictive"},"content":{"rendered":"<h2>Ingredients (Servings: 6 \u2013 makes 12 bombs)<\/h2>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>12 slices thick-cut bacon<\/strong><\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>8 oz block mozzarella cheese<\/strong> (or low-moisture white cheese), cut into 12 equal cubes<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>1 teaspoon garlic powder<\/strong><\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><em>That\u2019s the whole list. No flour. No breadcrumbs. No eggs. Just pure, unadulterated bacon-and-cheese perfection.<\/em><\/p>\n<hr \/>\n<h2>Cooking Time at a Glance<\/h2>\n<div class=\"ds-scroll-area ds-scroll-area--show-on-focus-within _1210dd7 _5ac647c\">\n<div class=\"ds-scroll-area__gutters\">\n<div class=\"ds-scroll-area__horizontal-gutter\">\n<div class=\"ds-scroll-area__horizontal-bar\"><\/div>\n<\/div>\n<div class=\"ds-scroll-area__vertical-gutter\"><\/div>\n<\/div>\n<table>\n<thead>\n<tr>\n<th>STEP<\/th>\n<th>TEMPERATURE<\/th>\n<th>TIME<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Oven Preheat<\/td>\n<td>400\u00b0F (200\u00b0C)<\/td>\n<td>\u2013<\/td>\n<\/tr>\n<tr>\n<td>Baking<\/td>\n<td>400\u00b0F (200\u00b0C)<\/td>\n<td>18\u201322 minutes<\/td>\n<\/tr>\n<tr>\n<td>Optional Broil<\/td>\n<td>Broil<\/td>\n<td>1\u20132 minutes<\/td>\n<\/tr>\n<tr>\n<td>Resting Time<\/td>\n<td>\u2013<\/td>\n<td>3\u20135 minutes<\/td>\n<\/tr>\n<tr>\n<td><strong>Total Active Time<\/strong><\/td>\n<td>\u2013<\/td>\n<td>10 minutes<\/td>\n<\/tr>\n<tr>\n<td><strong>Total Time<\/strong><\/td>\n<td>\u2013<\/td>\n<td>About 30 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<hr \/>\n<h2>Step-by-Step Instructions<\/h2>\n<h3>1. Preheat and Prepare<\/h3>\n<p class=\"ds-markdown-paragraph\">Preheat your oven to <strong>400\u00b0F (200\u00b0C)<\/strong>. Line a rimmed baking sheet with aluminum foil for easy cleanup, then place a <strong>wire rack on top<\/strong> if you have one. This helps the bacon get extra crispy, but you can bake directly on the foil if needed.<\/p>\n<h3>2. Cut the Cheese<\/h3>\n<p class=\"ds-markdown-paragraph\">Pat the block of <strong>mozzarella cheese<\/strong> dry with a paper towel if it looks damp. Cut the cheese into <strong>12 equal cubes<\/strong>, about 1-inch pieces. Set them aside on a plate so they\u2019re ready to wrap.<\/p>\n<p class=\"ds-markdown-paragraph\"><em>Why blot the cheese dry? Excess moisture can make the bacon soggy instead of crispy.<\/em><\/p>\n<h3>3. Prepare the Bacon<\/h3>\n<p class=\"ds-markdown-paragraph\">Lay the <strong>bacon slices<\/strong> out on a cutting board. If your bacon slices are very long, cut them <strong>in half crosswise<\/strong> so they\u2019re easier to wrap snugly around the cheese cubes.<\/p>\n<h3>4. Season the Bacon<\/h3>\n<p class=\"ds-markdown-paragraph\">Sprinkle the <strong>garlic powder<\/strong> evenly over both sides of the bacon slices. This adds a simple, savory flavor without needing extra ingredients or complicated seasoning blends.<\/p>\n<h3>5. Wrap the Cheese Bombs<\/h3>\n<p class=\"ds-markdown-paragraph\">Place one cheese cube at the end of a bacon slice. Roll the bacon tightly around the cheese, tucking the ends under if possible so the cheese is mostly enclosed. If your bacon isn\u2019t staying put, you can <strong>gently stretch it<\/strong> as you wrap to help it cling to itself.<\/p>\n<h3>6. Arrange on the Baking Sheet<\/h3>\n<p class=\"ds-markdown-paragraph\">Repeat with the remaining bacon and cheese cubes, creating <strong>12 bacon-wrapped cheese bombs<\/strong>. Arrange them <strong>seam-side down<\/strong> on the prepared baking sheet or wire rack, leaving a little space between each one so the bacon can crisp up.<\/p>\n<h3>7. Bake<\/h3>\n<p class=\"ds-markdown-paragraph\">Bake in the preheated oven for <strong>18\u201322 minutes<\/strong>, or until the bacon is deep golden brown and sizzling. Keep an eye on them during the last few minutes\u2014some cheese will naturally ooze out and bubble, which is part of the charm, but you don\u2019t want the bacon to burn.<\/p>\n<h3>8. Optional Broil for Extra Crispiness<\/h3>\n<p class=\"ds-markdown-paragraph\">For extra crispiness, switch the oven to <strong>broil for 1\u20132 minutes<\/strong> at the end, watching closely. When the bacon looks crisp and the cheese is melty and just starting to escape, remove the tray from the oven.<\/p>\n<h3>9. Rest<\/h3>\n<p class=\"ds-markdown-paragraph\">Let the bacon cheese bombs rest on the tray for about <strong>3\u20135 minutes<\/strong>. This helps the cheese thicken slightly so it\u2019s gooey without completely running out when you pick them up.<\/p>\n<h3>10. Serve<\/h3>\n<p class=\"ds-markdown-paragraph\">Transfer carefully to a serving plate or serve right from the foil-lined tray. Serve <strong>warm and enjoy immediately<\/strong>. These are at their best when the bacon is still crisp and the cheese is soft and stretchy inside.<\/p>\n<hr \/>\n<h2>Variations &amp; Tips from My Kitchen<\/h2>\n<h3>Cheese Variations<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Mozzarella (low-moisture)<\/strong>\u2013 The best choice. Stretchy, gooey, and holds its shape when melting.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Fresh mozzarella<\/strong> \u2013 Higher moisture content. Will ooze out more, but still delicious. Pat very dry before wrapping.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Cheddar<\/strong> \u2013 Sharp, flavorful, and melty. Use a block and cut into cubes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Pepper Jack<\/strong> \u2013 Adds a spicy kick. Melts beautifully.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Monterey Jack<\/strong> \u2013 Mild, creamy, and melty.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Provolone<\/strong> \u2013 Smoky, mild, and melts well.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Gouda (smoked)<\/strong> \u2013 Adds a wonderful smoky depth.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Colby Jack<\/strong> \u2013 Mild and melty.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Swiss<\/strong> \u2013 Nutty and melty. Works well.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Cream cheese<\/strong> \u2013 Use 1 tablespoon per bomb. Very soft and gooey. Best combined with another cheese.<\/p>\n<\/li>\n<\/ul>\n<h3>Bacon Variations<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Regular cut bacon<\/strong> \u2013 Will be slightly less crispy than thick-cut but works fine. Reduce baking time by 2\u20133 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Turkey bacon<\/strong> \u2013 Lower fat, won\u2019t get as crispy. Bake for 12\u201315 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Pepper bacon<\/strong> \u2013 Adds built-in heat.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Maple bacon<\/strong> \u2013 Adds sweetness. Maple + cheese is surprisingly good.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Applewood smoked bacon<\/strong>\u2013 Classic smoky flavor.<\/p>\n<\/li>\n<\/ul>\n<h3>Seasoning Variations (Beyond Garlic Powder)<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Black pepper<\/strong> \u2013 Sprinkle over before baking.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Paprika<\/strong> \u2013 Smoked or sweet. Adds color and flavor.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Italian seasoning<\/strong> \u2013 Adds herbaceous notes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Red pepper flakes<\/strong> \u2013 For heat lovers.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Everything bagel seasoning<\/strong>\u2013 Sprinkle on after baking for crunch.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Cayenne pepper<\/strong> \u2013 For serious heat.<\/p>\n<\/li>\n<\/ul>\n<h3>Dipping Sauces (For Serving)<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Ranch dressing<\/strong> \u2013 Classic and crowd-pleasing.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Marinara sauce<\/strong> \u2013 Like a low-carb mozzarella stick.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Sriracha mayo<\/strong> \u2013 Spicy and creamy.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Garlic aioli<\/strong> \u2013 Rich and savory.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Blue cheese dressing<\/strong> \u2013 Bold and tangy.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Hot sauce<\/strong> \u2013 Simple and effective.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Sugar-free BBQ sauce<\/strong> \u2013 Sweet and smoky.<\/p>\n<\/li>\n<\/ul>\n<h3>Make It Spicy<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">Use <strong>pepper jack cheese<\/strong> + <strong>cayenne pepper<\/strong>+ <strong>red pepper flakes<\/strong>.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Add <strong>1 teaspoon of chili powder<\/strong> to the bacon before wrapping.<\/p>\n<\/li>\n<\/ul>\n<h3>Make It Extra Crispy<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">Bake on a <strong>wire rack<\/strong> \u2013 Elevating the bacon allows air to circulate underneath, making it crispier on all sides.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Broil for 1\u20132 minutes<\/strong> at the end \u2013 Watch closely so it doesn\u2019t burn.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Use <strong>thick-cut bacon<\/strong> \u2013 Holds up better and gets crispier.<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>How to Serve Bacon Cheese Bombs<\/h2>\n<h3>As an Appetizer<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Arrange on a platter<\/strong> \u2013 Place them on a large platter with dipping sauces in small bowls.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>With toothpicks<\/strong> \u2013 Makes them easy to grab and eat.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Garnish with fresh parsley<\/strong>\u2013 Adds a pop of color.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Serve warm<\/strong> \u2013 They\u2019re best fresh from the oven when the cheese is still gooey.<\/p>\n<\/li>\n<\/ul>\n<h3>As a Low Carb Meal<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>With a side salad<\/strong> \u2013 A crisp green salad with vinaigrette balances the richness.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>With roasted vegetables<\/strong> \u2013 Broccoli, asparagus, or Brussels sprouts.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>With cauliflower mash<\/strong> \u2013 A complete low-carb comfort meal.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>With zucchini noodles<\/strong> \u2013 Toss in a simple garlic butter sauce.<\/p>\n<\/li>\n<\/ul>\n<h3>For Game Day or Parties<\/h3>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Make a double batch<\/strong> \u2013 These disappear faster than you think.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Keep warm in a low oven<\/strong> \u2013 200\u00b0F for up to 30 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Set up a dipping sauce bar<\/strong>\u2013 Offer 3\u20134 sauces for variety.<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>Storage &amp; Reheating<\/h2>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Refrigerate<\/strong> \u2013 Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Reheat (oven)<\/strong> \u2013 Place on a baking sheet and warm at 350\u00b0F for 5\u20137 minutes. This restores the bacon\u2019s crispiness best.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Reheat (air fryer)<\/strong> \u2013 Air fry at 350\u00b0F for 2\u20133 minutes for extra crispy results.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Reheat (microwave)<\/strong> \u2013 Quickest option, but the bacon will be soft rather than crispy. Microwave in 20-second bursts.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Freeze<\/strong> \u2013 Freeze before baking for best results. Assemble the bombs, arrange on a baking sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen at 400\u00b0F for 20\u201325 minutes. Freezing after baking is not recommended (bacon loses crispiness).<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Make ahead<\/strong> \u2013 Assemble the bacon cheese bombs up to 24 hours in advance. Store covered in the refrigerator, then bake when ready.<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>Pro Tips for Perfect Bacon Cheese Bombs<\/h2>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Use low-moisture mozzarella<\/strong> \u2013 Fresh mozzarella has too much water and will ooze out into a puddle.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Pat the cheese dry<\/strong> \u2013 Even low-moisture cheese can have surface moisture. Blotting it helps the bacon stick and crisp.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Stretch the bacon as you wrap<\/strong> \u2013 Gently pulling the bacon as you roll helps it cling to itself and stay wrapped.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Place seam-side down<\/strong> \u2013 The weight of the bomb holds the bacon seam in place so it doesn\u2019t unravel.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Leave space between bombs<\/strong> \u2013 Crowding traps steam and prevents the bacon from getting crispy.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Use a wire rack<\/strong> \u2013 Elevating the bombs allows air to circulate underneath, making the bacon crispy on all sides (not just the top).<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Watch the last few minutes<\/strong>\u2013 Cheese can ooze out and burn quickly. The broiler step is optional but requires constant attention.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Let them rest<\/strong> \u2013 The hot cheese is molten lava straight from the oven. Three to five minutes of resting allows it to thicken slightly so you don\u2019t burn your mouth.<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>Troubleshooting Common Issues<\/h2>\n<div class=\"ds-scroll-area ds-scroll-area--show-on-focus-within _1210dd7 _5ac647c\">\n<div class=\"ds-scroll-area__gutters\">\n<div class=\"ds-scroll-area__horizontal-gutter\">\n<div class=\"ds-scroll-area__horizontal-bar\"><\/div>\n<\/div>\n<div class=\"ds-scroll-area__vertical-gutter\"><\/div>\n<\/div>\n<table>\n<thead>\n<tr>\n<th>PROBLEM<\/th>\n<th>LIKELY CAUSE<\/th>\n<th>SOLUTION<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Bacon is chewy, not crispy<\/td>\n<td>Oven temp too low or overcrowded<\/td>\n<td>Increase to 400\u00b0F; leave space between bombs<\/td>\n<\/tr>\n<tr>\n<td>Cheese all leaked out<\/td>\n<td>Cheese too moist or bacon not wrapped tightly<\/td>\n<td>Use low-moisture mozzarella; wrap tighter<\/td>\n<\/tr>\n<tr>\n<td>Bacon unraveled<\/td>\n<td>Seam wasn\u2019t placed down<\/td>\n<td>Place seam-side down on the baking sheet<\/td>\n<\/tr>\n<tr>\n<td>Burned bacon<\/td>\n<td>Cooked too long or broiled too long<\/td>\n<td>Reduce baking time; watch broiler closely<\/td>\n<\/tr>\n<tr>\n<td>Cheese is hard, not gooey<\/td>\n<td>Overcooked or cooled too long<\/td>\n<td>Bake just until bacon is crispy; serve immediately<\/td>\n<\/tr>\n<tr>\n<td>Greasy<\/td>\n<td>Bacon fat not draining<\/td>\n<td>Use a wire rack so fat drips away<\/td>\n<\/tr>\n<tr>\n<td>Garlic powder burned<\/td>\n<td>Added too early or oven too hot<\/td>\n<td>Add after baking or use garlic salt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<hr \/>\n<h2>Why This Recipe Is Perfect for Keto\/Low Carb<\/h2>\n<p class=\"ds-markdown-paragraph\">These bacon cheese bombs are a keto dieter\u2019s dream come true:<\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Zero carbs<\/strong> \u2013 Bacon and cheese have minimal carbs (both are essentially carb-free).<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>High fat<\/strong> \u2013 Perfect for keto macros. The fat from the bacon and cheese keeps you full and satisfied.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>High protein<\/strong> \u2013 Supports muscle maintenance and satiety.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>No fillers<\/strong> \u2013 No flour, no breadcrumbs, no sugar.<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>Approximate nutrition per bomb (without dipping sauce):<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">Calories: ~120<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Fat: ~10g<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Protein: ~7g<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Carbs: &lt;1g<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>The Cheese Pull of Your Dreams<\/h2>\n<p class=\"ds-markdown-paragraph\">One of the best parts of this recipe is the cheese pull. When you bite into a warm bacon cheese bomb, the mozzarella should stretch into long, gooey strands.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>How to maximize the cheese pull:<\/strong><\/p>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">Use <strong>low-moisture mozzarella<\/strong> (not fresh). Fresh mozzarella is too wet and won\u2019t stretch the same way.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Don\u2019t overbake. The cheese should be melted and gooey, not browned and hardened.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Eat them warm. Cold mozzarella doesn\u2019t stretch.<\/p>\n<\/li>\n<\/ol>\n<p class=\"ds-markdown-paragraph\"><strong>Pro tip:<\/strong> For the most dramatic cheese pull, let the bombs rest for just 2\u20133 minutes (not 5). The cheese will be hotter and stretchier.<\/p>\n<hr \/>\n<h2>Final Bite<\/h2>\n<p class=\"ds-markdown-paragraph\"><strong>Low Carb Bacon Cheese Bombs<\/strong>are the kind of recipe that makes you feel like a genius. Three ingredients. Almost no cleanup. And a result that\u2019s so delicious, people will ask you for the recipe before they\u2019ve even finished chewing.<\/p>\n<p class=\"ds-markdown-paragraph\">The bacon is crispy and savory. The cheese is warm, stretchy, and gooey. The garlic powder adds a subtle savory note that ties everything together.<\/p>\n<p class=\"ds-markdown-paragraph\">Whether you\u2019re serving them at a Super Bowl party, bringing them to a potluck, or just making a batch for yourself on a random Tuesday, these little bombs are guaranteed to disappear.<\/p>\n<p class=\"ds-markdown-paragraph\">Three ingredients. One baking sheet. A snack that proves low carb doesn\u2019t mean low flavor.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Warning: Make a double batch. One is never enough.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (Servings: 6 \u2013 makes 12 bombs) 12 slices thick-cut bacon 8 oz block mozzarella cheese (or low-moisture white cheese),&hellip;<\/p>\n","protected":false},"author":1,"featured_media":7717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Low Carb Bacon Cheese Bombs: Crispy, Gooey, and Dangerously Addictive - Grandma Baking Recipes","description":"Ingredients (Servings: 6 \u2013 makes 12 bombs) 12 slices thick-cut bacon 8 oz block mozzarella cheese (or low-moisture white cheese), cut into 12 equal cubes 1 teas"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7716"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7716\/revisions"}],"predecessor-version":[{"id":7718,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7716\/revisions\/7718"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7717"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}