These keto-friendly fat bombs are every bit as good as delivery pepperoni pizza minus the carb-laden crust, of course!
Ingredients
- 3.5 ounces (100 g) full-fat cream cheese, at room temperature
- ¼ cup (56 g/2 oz) unsalted butter, at room temperature
- 12 (36 g/1.3 oz) pepperoni slices
- 1 clove of garlic, minced
- ½ small red pepper (40 g/1.4 oz), finely chopped
- ¼ cup (28 g/1 oz) grated mozzarella cheese
- 1 to 2 tablespoons (5 to 10 g/0.2 to 0.4 oz) chopped fresh herbs (such as basil, oregano, thyme), or 1 to 2 teaspoons dried herbs
- 1/8 teaspoon chili powder
- Pinch salt
- ½ cup (30 g/1.1 oz) grated Parmesan cheese
How to Make It
- In a bowl, mash together the cream cheese and the butter with a fork, or process in a food processor until smooth.
- In a large skillet set over medium heat, cook the pepperoni slices and on both sides until crispy. Transfer to a plate to cool.
- Add the garlic and red pepper to the pepperoni juices in the skillet and cook for a few minutes over medium heat until fragrant. Remove from the heat and cool slightly. Add to the cream cheese and butter mixture and mix well with an electric beater or a hand whisk.
- Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate for 20 to 30 minutes, or until set.
- Using a large spoon or an ice cream scoop, divide the mixture into six balls. Roll each ball in the Parmesan cheese and place on top of two slices of crisped pepperoni. Enjoy immediately or refrigerate in an airtight container for up to 5 days.