Chapter 6

Savory Fat Bombs

No sweet tooth? No problem! In this chapter, you’ll learn to make delicious, savory fat bombs that take their inspiration from everything from pepperoni pizza to cheesy jalapeño poppers to smoked salmon pâté. Most of these recipes do contain cheese or butter, but I’ve included some dairy-free recipes, too. You can eat these fat bombs on their own, but they’re also great served atop fresh cucumber slices, lettuce leaves, or crispy bacon slices. And most can even be used as spreads for low-carb bread! (If you’re looking for recipes for homemade, grain-free paleo bread, check out my book The KetoDiet Cookbook (Fair Winds Press), or visit my blog at www.ketodietapp.com/blog.

Easy Savory Fat Bombs

Pepperoni Pizza Fat Bombs

Stilton and Chive Fat Bombs

Tomato and Olive Fat Bombs

Ham and Cheese Fat Bombs

Veggie and Cheese Fat Bombs

Herbed Cheese Fat Bombs

Waldorf Salad Fat Bombs

Brie Cheese Fat Bombs

Pork Belly Fat Bombs

Cheesy Jalapeño Fat Bombs

Bacon and Egg Fat Bombs

Bacon and Guacamole Fat Bombs

Bacon and Pâté Fat Bombs

Salmon Pâté Fat Bombs

Anchovy Fat Bombs

Smoked Mackerel Pâté Fat Bombs

Sardine Fat Bombs

Bacon, Artichoke, and Onion Fat Bombs

Chorizo and Avocado Fat Bombs

◁ Easy Savory Fat Bombs

Garlic and spring onion add plenty of flavor to these simple savory fat bombs. For extra crunch, serve them on top of lettuce leaves or crispy bacon slices.

Preheat the oven to 325°F (160°C, or gas mark 3). Line a rimmed baking sheet with parchment paper. Be sure to use a rimmed sheet to contain the bacon fat, as you’ll need it for the recipe, too. Lay the bacon strips flat on the parchment, leaving enough space between so they don’t overlap.

Place the sheet in the preheated oven and cook for 25 to 30 minutes, or until the bacon is golden brown. Remove from the oven and cool slightly before crumbling into the pan. Set aside a small amount of crumbled bacon for topping.

To the cream cheese and butter mixture, add the garlic, sliced onion, bacon, and bacon grease from the sheet. Season with salt and pepper. Mix well to combine.

Line a clean sheet with parchment. Create 6 small mounds of the mixture, about 2 tablespoons (40 g/1.4 oz) each, place them on the prepared sheet, and top with the reserved bacon. Refrigerate for 30 minutes to 1 hour, or until set. Alternatively, simply transfer the mixture to an airtight container and refrigerate. When ready to serve, just spoon out 2 tablespoons (40 g/1.4 oz) per serving and serve on top of lettuce leaves (if using). Keep refrigerated for up to 5 days.

◁ Pepperoni Pizza Fat Bombs

These keto-friendly fat bombs are every bit as good as delivery pepperoni pizza—minus the carb-laden crust, of course!

In a large skillet set over medium heat, cook the pepperoni slices on both sides until crispy. Transfer to a plate to cool.

Add the garlic and red pepper to the pepperoni juices in the skillet and cook for a few minutes over medium heat until fragrant. Remove from the heat and cool slightly. Add to the cream cheese and butter mixture and mix well with an electric beater or a hand whisk.

Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the Parmesan cheese and place on top of 2 slices of crisped pepperoni. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Stilton and Chive Fat Bombs

Blue cheese addicts will adore these zero-carb fat bombs, in which pungent Stilton is suspended in a cloud of cream cheese and butter. The final flourish comes from a thorough coating of freshly chopped chives.

Add the crumbled blue cheese, spring onions, and parsley. Mix until well combined. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the chopped chives and place on a plate. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Tomato and Olive Fat Bombs

Every bit as delicious as pasta puttanesca, these fat bombs are packed with Mediterranean flavors and encrusted with crunchy flaked almonds.

Add the Manchego cheese, sun-dried tomatoes, olives, capers, and garlic. Mix until well combined. Season with pepper. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the almond flakes. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Ham and Cheese Fat Bombs

There are few things that can’t be improved by a cloak of sweet-and-salty Parma ham—and these creamy, basil-flecked fat bombs are no exception. Try them as a low-carb afternoon snack.

Add the Cheddar cheese and basil. Mix until well combined. Season with pepper. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice-cream scoop, divide the mixture into 6 balls. Wrap each ball in 1 slice of Parma ham and place on a plate. Top each ball with 1 olive and pierce with a toothpick to hold it in place. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Veggie and Cheese Fat Bombs

Just like a gourmet vegetable pizza only sans carbs, these tasty fat bombs feature caramelized onion, porcini mushrooms, fresh spinach, and goat cheese.

1 tablespoon (15 g/0.5 oz) ghee

1/2 small white onion (35 g/1.2 oz), peeled and finely chopped

1 garlic clove, peeled and finely chopped

1/2 cup (15 g/0.5 oz) dried porcini mushrooms, soaked in 1 cup (240 ml/8.1 fl oz) warm water for 30 minutes, then drained and sliced

2 cups (60 g/2.1 oz) fresh spinach

Salt, to taste

Pepper to taste

1/4 cup (30 g/2.1 oz) grated hard goat cheese

Grease a hot pan with the ghee. Add the onion and garlic and cook over medium heat for 2 to 3 minutes, or until fragrant. Add the mushrooms and cook for about 2 minutes more. Add the spinach and cook for 1 minute more, or until wilted. Remove the pan from the heat and set aside to cool.

To the cream cheese and butter, add the cooled mushroom and spinach mixture. Mix until well combined. Season with salt and pepper. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the goat cheese. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Herbed Cheese Fat Bombs

Reach for one of these cheesy fat bombs next time you’re craving a snack. They’re infused with garlic and fresh herbs and coated in Parmesan cheese, and they’re incredibly satisfying.

4 pieces (12 g/0.4 oz) sun-dried tomatoes, drained and chopped

4 (12 g/0.4 oz) pitted olives such as kalamatas, chopped

2 to 3 tablespoons (10 g/0.4 oz) chopped fresh herbs (such as basil, thyme, and oregano), or 2 teaspoons dried herbs

2 garlic cloves, crushed

Salt, to taste

Pepper, to taste

5 tablespoons (25 g/0.9 oz) grated Parmesan cheese

Add the sun-dried tomatoes, olives, herbs, and garlic. Season with salt and pepper. Mix well to combine. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 5 balls. Roll each ball in the Parmesan cheese. Enjoy immediately or refrigerate in an airtight container for up to 1 week.

◁ Waldorf Salad Fat Bombs

There’s only one thing to do when you’ve got pecans, cheese, and green apples lurking in your kitchen. Make these sugar-free, bite-size fat bombs!

Add the crumbled blue cheese, apple, garlic powder, onion powder, and chives. Stir to combine. Season with salt and pepper. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the pecans. Enjoy immediately or refrigerate in an airtight container for up to 1 week.

◁ Brie Cheese Fat Bombs

Rich, buttery brie is the star of the show in these easy-to-make fat bombs. Serve as a dip with raw vegetables or try them on their own atop crisp lettuce leaves.

Stir in the paprika and season with salt and pepper. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 mounds and serve on top of lettuce leaves (if using). Enjoy immediately, or refrigerate without lettuce leaves in an airtight container for up to 1 week.

◁ Pork Belly Fat Bombs

If you’re lucky enough to have leftover pork belly, use it to make these snack-size fat bombs. They’re meaty and filling and, since they’re laced with mustard and horseradish, they also pack quite a kick!

Shred the pork belly into a bowl. Mix in the mayonnaise, mustard, and horseradish. Season with salt and pepper. Divide the mixture into 6 mounds. Top with the crumbled pancetta or bacon and serve on top of crispy lettuce leaves (if using). Enjoy immediately or refrigerate in an airtight container for up to 5 days.

◁ Cheesy Jalapeño Fat Bombs

These fat bombs were inspired by jalapeño poppers, those lethally addictive bar snacks. Be forewarned, my healthy, low-carb version is even better. For extra texture and flavor, I use crispy bacon bits instead of breading or batter coating—no deep-frying necessary!

Preheat the oven to 325°F (160°C, or gas mark 3). Line a rimmed baking sheet with parchment paper. Be sure to use a rimmed sheet to contain the bacon fat, as you’ll need it for the recipe, too. Lay the bacon slices flat on the parchment, leaving enough space between so they don’t overlap. Place the sheet in the preheated oven and cook for 25 to 30 minutes, or until crispy. The exact amount of cooking time depends on the thickness of the bacon slices. Remove from the oven and set aside to cool. When cool enough to handle, crumble the bacon into a bowl and set aside.

To the cream cheese and butter mixture, add the Gruyère or Cheddar cheese, jalapeños, and bacon grease. Mix well to combine. Refrigerate for 30 minutes to 1 hour, or until set.

Divide the mixture into 6 fat bombs and place them on a parchment-lined plate. If serving immediately, roll them in the crumbled bacon until well coated. If serving later, refrigerate without the bacon coating in an airtight container for up to 1 week. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.

◁ Bacon and Egg Fat Bombs

Bacon and eggs aren’t just for breakfast anymore—when you’ve got a batch of these filling fat bombs stashed in the fridge, you can enjoy them any time of day!

In another bowl, mash the eggs and butter or ghee together.

Stir in the mayonnaise. Season with salt and pepper and mix well. Pour in the bacon grease and mix again. Refrigerate for 20 to 30 minutes, or until set.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. If serving immediately, roll them in the crumbled bacon. If serving later, refrigerate without the bacon coating in an airtight container for up to 5 days. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.

◁ Bacon and Guacamole Fat Bombs

There’s only one way to improve upon homemade guacamole, and that’s to transform it into bacon-coated fat bombs. Seriously.

In a bowl, combine the avocado, butter or ghee, garlic, chile pepper, and lime juice. Season with salt and pepper. Mash with a potato masher or fork until well combined. Stir in the onion. Pour in the bacon grease from the baking sheet and mix well. Cover with aluminum foil and refrigerate for 20 to 30 minutes.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. If serving immediately, roll them in the crumbled bacon. If serving later, refrigerate without the bacon coating in an airtight container for up to 5 days. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.

◁ Bacon and Pâté Fat Bombs

Not a fan of liver? Well, these fat bombs are likely to change your mind—not least because they’re covered in bacon bits, which make just about everything irresistible.

In a skillet, heat half of the ghee or butter. Add the livers. Cook for 3 to 5 minutes over high heat, or until they’re crisp on the outside but still slightly pink in the middle. Transfer to a blender and pulse until smooth.

In a clean skillet, combine the remaining ghee or butter, onion, and garlic. Cook for about 10 minutes over medium heat, stirring frequently. Transfer to the blender with the puréed chicken livers. Add the sage, mace, and the bacon grease from the baking sheet, and pulse until smooth. Season with salt and pepper. Cover with aluminum foil and refrigerate for 20 to 30 minutes.

Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. If serving immediately, roll them in the crumbled bacon. If serving later, refrigerate without the bacon coating in an airtight container for up to 5 days. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.

◁ Salmon Pâté Fat Bombs

Smoked salmon and cream cheese—partners in crime—are at their best when dressed up with lemon and dill. This simple recipe shows you how to transform that classic combination into fabulous keto-friendly fat bombs.

Line a baking sheet with parchment paper. Spoon about 2 tablespoons (40 g/1.4 oz) of the mixture per portion onto the prepared sheet. Garnish each with more dill. Refrigerate for 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons (40 g/1.4 oz) per serving and serve on top of lettuce leaves (if using). Keep refrigerated in an airtight container for up to 1 week.

◁ Anchovy Fat Bombs

Okay, so anchovy isn’t for everyone, but I love it—and the fact that it’s packed with healthy fats is a big plus, too. Try it in this easy-to-prepare tapenade, where its assertiveness is balanced by other strong flavors, like garlic, parsley, and cheese.

Refrigerate for 20 to 30 minutes, or until set. Enjoy as a dip with sliced cucumber, or keep refrigerated in an airtight container for up to 1 week.

◁ Smoked Mackerel Pâté Fat Bombs

If you’re a fan of smoked fish, you’re sure to love this low-carb dip. It’s lightened and brightened by a dash of fresh lime juice and a handful of chives.

◁ Sardine Fat Bombs

Two superfoods in a single fat bomb? That’s right! Sardines are rich in vitamins, minerals, and omega-3s, while certain compounds found in turmeric may act as powerful antioxidants.

◁ Bacon, Artichoke, and Onion Fat Bombs

Substantial enough to stand in for a full meal, these fat bombs are both delicious and sating—and they’re easy to make. Stuff a rich mixture of cheese, caramelized onion, artichoke, and bacon into an avocado half, and lunch is served.

Grease the same pan in which you cooked the bacon with the ghee. Add the onion and garlic and cook over medium heat until golden brown, stirring frequently to prevent burning. Set aside to cool.

In a bowl, combine the cooked onion and garlic and the artichoke hearts. Add the crème fraîche or sour cream, mayonnaise, lemon juice, grated Swiss cheese, and crumbled bacon. Mix well with a fork. Season with salt and pepper. Refrigerate for 20 to 30 minutes, or until set.

Just before serving, top each avocado half with one-quarter of the artichoke mixture and enjoy immediately. Refrigerate the artichoke mixture in an airtight container for up to 5 days.

◁ Chorizo and Avocado Fat Bombs

Load crispy bits of chorizo and diced hard-boiled eggs into avocado halves for filling fat bombs that double as a quick low-carb lunch or brunch.

In a mixing bowl, combine the eggs, chorizo (reserving a small amount for topping), and the butter. Mash together with a fork. Add the mayonnaise, lemon juice, and chives. Season with salt and cayenne pepper. Mix with a fork to combine. Refrigerate for 20 to 30 minutes, or until set.

Just before serving, top each avocado half with one-quarter of the egg and chorizo mixture. Sprinkle with the reserved chorizo and enjoy immediately. Keep the egg and chorizo mixture refrigerated in an airtight container for up to 5 days.