Season the meat with garlic powder, salt, and pepper. Crack the egg on the meat and mix well with the almond flour. Knead with your hands or with a spoon to flavor it entirely and create a consistent mixture.
Mold into 16 mini meatballs.
Prepare 8 strips of bacon and divide into two, making 16 bacon slices. Wrap one slice around one ball.
Crispy fry the bacon in two tablespoons of oil using a nonstick frying pan. Remember to cook all sides of the balls.
Transfer to a dish once the meatballs turn golden on every side and the bacon is crispy to your liking.
Slice the jalapeno into slivers and the cheese into small squares.
Top the hot meatballs with a piece of cheese and a slice of jalapeno. Push a toothpick through the ball to hold the tower together. Let the cheese melt on top of the meatball.
Enjoy warm with any dip of your choice!
We made 16 bites in total, here's the nutritional information per bite:
Macros (per serving): Calories: 173 – Fat: 14.1g – Net carbs: 0.6g (total carbs: 0.7g, fiber: 0.1g) – Protein: 10.4g