Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. They make great grab-and-go snacks.
Freezing Instructions:
Arrange baked and cooled bites in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen at 350°F for 10-12 minutes.
Reheating Tips:
Reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispness. Microwave works but softens the exterior.
Make-Ahead:
Form the bites and refrigerate unbaked for up to 24 hours, then bake when ready. Or freeze unbaked and bake from frozen, adding 3-5 minutes to cooking time.
FAQ
How many net carbs per bite?
About 1-2 net carbs per bite, making them excellent for keto diets.
Can I use pre-shredded cheese?
Fresh-shredded melts better, but pre-shredded works in a pinch. Just expect slightly less smooth texture.
My bites are falling apart—why?
Either you didn’t chop the ham finely enough, the cream cheese wasn’t soft enough to bind, or you didn’t let them cool before handling.
Can I make these without jalapeño?
Yes! Omit the jalapeño for non-spicy bites, or substitute diced bell pepper for color without heat.
Are these truly gluten-free?
Yes, almond flour is naturally gluten-free. Just verify your other ingredients don’t contain hidden gluten.
Can I fry these instead of baking?
You could, but baking is easier and creates less mess while still getting crispy exteriors.
What can I substitute for almond flour?
Coconut flour works but use only 1 tablespoon as it’s more absorbent. The texture will be slightly different.
