These low carb 3-ingredient bacon Ellsworth bombs are the kind of retro party bite that earns a permanent place in the recipe box because they are simple, rich, and irresistibly snackable. With just bacon, cheese curds, and a light seasoning element, they nod to Midwestern supper-club and block-party cooking, where practical ingredients and big flavor always mattered more than fuss. Baking them keeps the preparation easy while giving the bacon time to crisp around the warm, melty center.
Serve these hot from the oven with crisp pickle spears, celery sticks, or a simple tomato and cucumber salad to balance their richness. They also fit right in on an appetizer spread with deviled eggs, grilled bratwurst, or sparkling water, light beer, and a dry cider if you want to lean into that casual late-summer gathering feel.
Low Carb 3-Ingredient Bacon Ellsworth Bombs
Servings: 6
Ingredients
12 slices bacon
12 white cheddar cheese curds, preferably Ellsworth-style cheese curds
1 teaspoon garlic powder
Directions
1. Preheat the oven to 400°F and line a rimmed baking sheet or broiler pan with parchment or foil for easier cleanup. If you have a wire rack, set it over the pan to help the bacon crisp more evenly.
2. Pat the cheese curds dry if needed, then sprinkle them lightly with the garlic powder so each piece gets a little seasoning.
3. Wrap each cheese curd with 1 slice of bacon, overlapping the ends to enclose the curd as much as possible. Place each wrapped bomb seam-side down on the prepared pan.
4. Bake for 18 to 25 minutes, turning once if needed, until the bacon is deeply browned and crisp and the cheese inside is hot and softened. Watch closely during the last few minutes so the bacon renders well without the cheese fully leaking out.
5. Let the bombs rest for 2 to 3 minutes before serving so the cheese settles slightly, then transfer to a plate and serve warm.
Variations & Tips
Peppery version: Add a pinch of coarse black pepper along with the garlic powder for a sharper bite that works especially well with white cheddar curds.
Use a rack if possible: Elevating the bombs on a wire rack lets hot air circulate around the bacon, helping it crisp instead of sitting in rendered fat.
Choose curds of similar size: Evenly sized cheese curds cook at the same rate, so you are less likely to have some bombs burst early while others are still underdone.
Secure loose ends: If your bacon slices are thick or short, tuck the ends firmly underneath or use a toothpick while baking, then remove it before serving.
Serve immediately: These are at their best just after baking, when the bacon is crisp and the centers are warm and stretchy rather than firming up as they cool.