Ingredients:

  • 8 oz full-fat cream cheese
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp monk fruit sweetener
  • 0.5 tsp fine sea salt
  • 0.5 tsp red pepper flakes
  • 1 fresh jalapeño, deseeded and finely minced
  • 1 tsp hot honey
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat your smoker or pellet grill to 225°F (107°C) using fruitwood or hickory pellets.
  2. Remove the cold cream cheese from its packaging and place it on a small cast iron skillet or a square of aluminum foil.
  3. Slather the exterior of the cream cheese block lightly with olive oil to act as a binder.
  4. In a small bowl, whisk together the smoked paprika, cayenne, garlic powder, onion powder, monk fruit, sea salt, and red pepper flakes. Coat all sides of the cream cheese block generously with the rub.
  5. Using a sharp paring knife, score the top of the cheese in a 1/2 inch deep diamond pattern.
  6. Place the cheese in the smoker. Smoke for 2 hours until the exterior is firm and the center is soft and molten.
  7. Remove from heat. Top with minced jalapeños, a drizzle of hot honey, and fresh cilantro before serving warm with low-carb crackers or vegetables.