The bowling league treasurer shared this recipe box staple back in 1984, decades before low carb was trendy. It takes exactly 4 ingredients to make a platter that gets completely polished off by

Ingredients

1 1/2 cups low carb baking mix or fathead-style low carb dough

2 cups cooked pulled pork, warmed and lightly chopped

1 1/2 cups shredded cheddar cheese

2 tablespoons melted butter 

Directions

1. Preheat the oven to 375°F and line a baking sheet or lightly grease a muffin tin or baking dish, depending on how you want to shape the bombs.

2. Divide the low carb dough into 8 equal portions and flatten each one into a small round in your palm or on a lightly greased surface.

3. Spoon a little pulled pork and a generous pinch of shredded cheddar into the center of each dough round.

4. Pull the edges up and around the filling, pinching well to seal, then place each bomb seam-side down on the prepared pan.

5. Brush the tops with melted butter and bake for 18 to 22 minutes, until deep golden and crisp on the outside and hot all the way through.

6. Let them cool for 5 minutes before serving so the cheese can settle just a bit, then transfer to a platter and serve warm.

Variations & Tips

For picky eaters: Chop the pulled pork extra fine before filling so every bite feels neat and even, and use mild cheddar if your family prefers a gentler cheese flavor.

Make-ahead tip: You can assemble the bombs a few hours ahead, cover them, and refrigerate until baking time. If baking straight from the refrigerator, add a minute or two to the oven time.

Easy shaping tip: If the dough feels sticky, lightly grease your hands instead of adding extra flour or mix. That helps keep the bombs tender and low carb.

Cheese swap: Monterey Jack, mozzarella, or pepper jack can be used in place of cheddar if that is what you have on hand. Each one gives the filling a slightly different look and flavor while keeping the same easy method.