Add half of the mozzarella cheese to a large mixing bowl.

Add the egg and butter and mix well.

Add in the almond flour, psyllium husk, and remaining spices (salt, black pepper, garlic powder, and onion powder). Mix well.

Spread the remaining cheese over half of the dough and fold the dough over lengthwise.

Fold the dough again vertically to form a square shape.

Crimp the edges and press the dough together to form a rectangle. The filling should be tightly sealed inside.

Use a knife to cut the dough into squares.

Cut each slice of bacon in half and lay a square of dough at the end of the piece of bacon.

Wrap the dough tightly in bacon until the ends are overlapping, stretching the bacon beforehand if needed.

Use a toothpick to secure the bacon after rolling.

Repeat for every piece of dough.

Heat the lard to 350–375F and fry the cheesy bacon bombs in small batches.

Once finished, let cool and drain on a paper towel.

Serve and enjoy!