KETO FAT BOMB - LOW-CARB ARANCINI – 5 CHEESE, BACON
CAULIFLOWER BITES

5  cups		Riced Cauliflower
16  pieces		Bacon – Cooked, and Crumbled
12  ounces		Cream Cheese – Softened
6  ounces		Grated Parmesan Cheese – Divided
1/2  cup		Sharp Cheddar Cheese
1/2  ounce		Sharp Garlic White Cheddar Cheese
3  ounces		Crushed Pork Rinds
3		Cloves Garlic –s Minced
1  teaspoon		Onion Powder
1  teaspoon		Garlic Powder
1/2  teaspoon		Sea Salt
1/2  teaspoon		Black Pepper
1  teaspoon		Oil
1/2  teaspoon		Ground Oregano
1/2  teaspoon		Basil - Dried, Ground

Tip: For nutritional information on all the ingredients in KETO FAT BOMB - LOW-CARB ARANCINI – 5 CHEESE, BACON CAULIFLOWER BITES just click on each ingredient name. Then adjust the serving size for any KETO FAT BOMB - LOW-CARB ARANCINI – 5 CHEESE, BACON CAULIFLOWER BITES ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To rice the cauliflower you can pulse it in a food processor or even just use a cheese grater. I used a cheese grater.
In a large mixing bowl, combine riced cauliflower, bacon, softened cream cheese, goat cheese, sharp cheddar cheese, sharp garlic white cheddar cheese, 1/2 cup grated Parmesan, minced garlic, 1/2 tsp. Italian seasoning, sea salt, and pepper. Mix until all ingredients are well incorporated. Refrigerate 1-2 hours to allow to firm.
Combine crushed pork rinds, remaining 1 cup Parmesan cheese, Panko, remaining 1/2 tsp. Italian seasoning, onion powder, and garlic powder. This mixture will be your breading.
After cauliflower mixture has had time to chill and firm, roll mixture into even balls. I made mine approximately an inch and a half to two inches in diameter. This made 30 balls. Freeze for 3 hours, up to overnight.
In a large pan, heat about one inch of oil over medium-high to high heat. Using different oils will change the temperature at which you should heat it. Be sure to check the smoke point for any oil you choose to use. When I am frying things stove-top I use my non-stick wok. The high sides help prevent splatter and it makes for easy cleanup.
Roll each ball in the breading mixture until well and evenly coated. When the oil is nice and hot, drop balls in 5 or 6 at a time. It will be obvious when it is time to flip them over. Fry until they are a nice even golden brown all over.
Remove from oil and let cool on a paper towel. The paper towel will soak up excess grease. I served these with a low-carb marinara and also ranch dressing. They both made for great dips.