Ultimate Keto Feta and Bacon Bites start with a tender fathead dough that bakes into little cups under smoky bacon, tangy feta, and green onions. A drizzle of sriracha mayo puts the finishing touch on each one. The batch makes 24 bites at 1.3g net carbs apiece.
Looking for the ultimate party appetizer that’s ridiculously easy and always a hit? Meet your new secret weapon: Feta and Bacon Bites! Imagine a warm, chewy almond flour crust loaded with crispy, salty bacon and tangy feta cheese, all baked to golden-brown perfection. These savory, bite-sized wonders are not only keto-friendly and gluten-free, but they’re also guaranteed to be the first thing to disappear from the snack table. Let’s get baking!
Ingredients
• 0.75 cup / 85g (3 oz) almond flour
• 2 cups / 227g (8 oz) shredded mozzarella cheese
• 8 slices / 113g (4 oz) cooked bacon, chopped
• 0.25 cup / 40g (1.41 oz) crumbled feta cheese
• 0.25 cup / 28g (0.99 oz) green onions, chopped
• 3 tbsp / 45g (1.59 oz) sriracha mayo
• Salt and pepper, to taste
Instructions
1. Cooking Directions
2. Preheat your oven to 350°F / 177°C.
3. In a nonstick pan over medium heat, combine the almond flour and mozzarella. Stir constantly for about 5 minutes until a smooth, cohesive dough forms.
4. Place the warm dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
5. Use a 2-inch circular cookie cutter to cut out 24 rounds. Reroll any scraps to get the full 24.
6. Press the dough circles into a standard muffin tin or arrange them on a parchment-lined baking sheet.
7. Top each circle evenly with the chopped bacon, crumbled feta, and green onions.
8. Bake for 15 minutes, or until the edges are golden brown and crisp.
9. Let the bites cool for 5 minutes before removing them from the pan. Drizzle with sriracha mayo and serve immediately.
Nutritional Information
• (Per bite, based on 24 servings)
• Calories: 72 kcal
• Total Fat: 5.7g
• Total Carbs: 1.9g (0.07 oz)
• Net Carbs: 1.3g (0.05 oz)
• Protein: 3.7g
Pro Tips
• Gentle Heat is Key: When melting the mozzarella and almond flour, keep the heat on medium. If it gets too hot, the oils will separate, resulting in a greasy dough.
• The Parchment Trick: This “fathead” dough is sticky! Always roll it between two sheets of parchment paper to prevent sticking without adding extra flour.
• Pre-Crisp Your Bacon: The bake time is short, so use fully cooked, crispy bacon. This ensures a perfect crunch and prevents the bites from becoming soggy.
• Chill for Clean Cuts: If the dough is too soft to handle, chill the rolled-out sheet in the fridge for 5-10 minutes. This makes cutting and transferring the circles a breeze.
FAQ
Q: Are these Feta and Bacon Bites keto-friendly
A: Yes, this recipe is perfect for a keto diet. Each bite contains only 1.3 grams (0.05 oz) of net carbs, making it an excellent low-carb, high-fat appetizer.
Q: Why is my almond flour dough greasy or sticky
A: A greasy dough happens when the mozzarella and almond flour get too hot, causing the oils to separate. Use gentle, medium heat. If the dough is too sticky to handle, chill it in the fridge for 5-10 minutes before cutting.
Q: Do I need to cook the bacon before adding it
A: Yes, it’s essential to use fully cooked, crispy bacon. The short baking time is only enough to heat the toppings, not cook raw bacon, and pre-cooking ensures a perfect crunch.
Q: Can I make these without a muffin tin
A: Absolutely. If you don’t have a muffin tin, you can arrange the dough circles on a baking sheet lined with parchment paper. They will bake into delicious, flat, crispy bites.
Pro Tips
- Keep the heat on medium when melting the mozzarella with the almond flour. Too hot and the oils separate, leaving you with a greasy dough.
- Roll the sticky dough between two sheets of parchment paper instead of adding extra flour. It rolls thin without tearing and releases cleanly for cutting.
- Use fully cooked, crispy bacon. The bake time is short, so the bacon won't crisp further in the oven and limp pieces will make the bites soggy.
- If the rolled-out dough is too soft to cut cleanly, chill the sheet in the fridge for 5-10 minutes before stamping out the rounds.
- Store leftover bites in the fridge for 2-3 days and rewarm them at 350°F / 177°C so the base crisps up again before you drizzle and serve.
Frequently Asked Questions
Can I make these feta and bacon bites ahead of time?
Bake them ahead and rewarm at 350°F / 177°C for a few minutes before serving. Drizzle the sriracha mayo only after rewarming so it stays fresh.
Can I freeze these bites?
Yes, freeze the baked bites without the mayo drizzle. Rewarm them straight from frozen in the oven until the edges crisp again, then add the drizzle.
What can I use instead of sriracha mayo?
Any keto-friendly flavored mayo works, or plain mayonnaise loosened with a little hot sauce. The swap barely moves the 1.3g net carbs per bite.
Are these bites good for a keto diet?
They fit easily. Each bite has 1.9g total carbs and 3.7g of protein, with the fat coming from the mozzarella, bacon, and almond flour dough.
Recipe card below.
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Ultimate Keto Feta and Bacon Bites
Ingredients
Method
- Cooking Directions
- Preheat your oven to 350°F / 177°C.
- In a nonstick pan over medium heat, combine the almond flour and mozzarella.
- Stir constantly for about 5 minutes until a smooth, cohesive dough forms.
- Place the warm dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
- Use a 2-inch circular cookie cutter to cut out 24 rounds. Reroll any scraps to get the full 24.
- Press the dough circles into a standard muffin tin or arrange them on a parchment-lined baking sheet.
- Top each circle evenly with the chopped bacon, crumbled feta, and green onions.
- Bake for 15 minutes, or until the edges are golden brown and crisp.
- Let the bites cool for 5 minutes before removing them from the pan.
- Drizzle with sriracha mayo and serve immediately.
- Chill for Clean Cuts: If the dough is too soft to handle, chill the rolled-out sheet in the fridge for 5-10 minutes. This makes cutting and transferring the circles a breeze.
