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Melt coconut oil if it is in solid state.
Cook bacon over medium heat in a medium skillet. Tip: You can make 'bacon crackers' by cutting bacon into squares and then cooking- the fat bombs can then be served on top of these, or between these.
Dice Jalapeno peppers finely after removing stems and rinsing out seeds.
Combine cream cheese, cheddar cheese, diced Jalapeno, bacon grease, and melted coconut oil. Do not include the cooked bacon in this step or it will become soggy.
Press cream cheese mixture into a parchment-lined loaf pan and chill for 2-3 hours.
Set bacon pieces aside for serving.
Once cream cheese mixture is firm, remove from loaf pan and cut into 18 equal pieces.
Gently roll into balls and roll balls into crumbled bacon as desired.
Enjoy immediately or store before covering in bacon in the fridge for 5 days or in the freezer for up to 4 weeks.