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Bacon & Egg Fat Bombs

I'm a big fan of savoury fat bombs! I've explained how to incorporate fat bombs in your diet in my post here. Don't get me wrong, I like their sweet version too and have even created several recipes myself. However, I think that savoury fat bombs are simply better, as they are more sating and don't seem to trigger cravings.

Preparation time

Hands-on
Overall

Nutritional values (per serving / 1 piece):

0.2 grams 0 grams 5 grams 18.4 grams 7.6 grams 185 calories
Total Carbs0.2grams
Fiber0grams
Net Carbs0.2grams
Protein5grams
Fat18.4grams
of which Saturated7.6grams
Energy (calories)185kcal
Magnesium and Potassiumtrace

Macronutrient ratio: Calories from carbs (0.3%), protein (10.7%), fat (89%).

Ingredients (makes 6 servings / fat bombs):

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

  1. Preheat the oven to 190 C / 375 F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
    I made a double batch of the fat bombs and used them as party snacks!
  2. Boil the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like love and always use this egg timer! When chilled, peel off the shells.
  3. Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
  4. Add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease and combine well. Place in the fridge for 20-30 minutes or until it's solid and easy to form fat bombs.
  5. Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
    Enjoy by itself or with my Ultimate Keto Buns. Eat immediately or store in the fridge in an airtight container for up to 5 days. Also, make sure you check out my Bacon & Guacamole Fat bombs!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (63)

I also like to add thawed frozen spinach that has been completely wrung out of all moisture.  Sooooooo good!

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Oh I also forgot to mention, I steam my eggs in a steamer for 15 minutes. They turn out perfectly every time. After I cool them down some in cold water, I return them to the steamer bowl, put the lid on, and while holding the lid on tightly, shake them vigorously for a minute or two, until the shells are cracked all over. Then I peel them under running water and the peels practically fall off in one piece! The whole process is so quick and easy it makes cooking and preparing boiled eggs, even large quantities at once,  practicality effortless!

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Thanks for the tips!

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Lard (from a good clean source) is the perfect answer, and rendered duck or goose fat would be great options.  Beef tallow may be a bit stiff, but should soften with the bacon grease.  Coconut oil is a decent alternative as well.

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You made reference a few times that these were dairy free. They most definitely are NOT DAIRY FREE. They are made with butter = cream = dairy. (But of course anyone with severe allergic reactions to dairy would know they couldn't eat butter.) For a dairy free version, you might try substituting dairy free Smart Balance for the butter. I love eggs every way, and love egg salad, so I'm looking forward to trying these.

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Although ghee is lactose and cassein-free, I agree that those with severe dairy allergy will have to avoid ghee altogether. However, I wouldn't recommend Smart Balance as a healthy alternative - the ingredients list canola oil, soy oil, artificial flavours and more. Instead, I'd try palm shortening - that may work Smile

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You could substitute with avocado

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You can easily just use coconut oil instead

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FYI...if you put your hard boiled egg in a mason jar with  a little water, cover and shake vigorously, the egg shells peel off easily...best tip I ever got from Facebook!
I love hard boiled eggs mashed with butter, I'm definitely going to make these! Thanks for sharing.

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That is an awesome tip, thank you! Smile

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Hi!  I'm trying these for the first time today.  I followed the recipe to a T, but I think I added too much grease.  My egg mixture was too loose and I had some leftover.  I also doubled the recipe and made 9 balls before running out of bacon.  I hope they turn out!

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Maybe the bacon slices were smaller? If so, I'd add 1-2 slices just to be sure. Hope you liked them!

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How many of these would you eat if you were making them your breakfast?

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I'd go for 1-2 fat bombs... maybe with some grain-free bread Smile ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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Don't see where it says how much bacon grease.

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It's the bacon grease that you get from crisping up the bacon slices Smile

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I love this fat bomb n seems easy to make 👍🏽 but I don't like mayo is there another option? Maybe soft cheese like Philadelphia?

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Yes, cream cheese is a great option!

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You could use avocado instead

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I have my bacon strips already pre cooked and my bacon fat is separate. How much bacon fat do you think you used in this recipe?

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You can either skip it or add about 2 tablespoons Smile

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I absolutely detest mayo - do you recommend anything in its place?

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Yes, you can try cream cheese instead if you like - I just made these dairy-free but cream cheese will work too Smile

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These are divine!! I mixed the bacon through the egg mixture and scooped the balls into patty cases instead. I also added a 1/4 cup of grated cheese. YUM!! They barely lasted a day between the 3 people in my house Tong

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Thank you Rosie! Grated cheese sounds like a great addition Smile

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What? No cheese?

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Not in these but there are other fat bombs too Smile ketodietapp.com/.../tagFatBombs&title=Fat%20Bombs

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These sound delicious, better than deviled eggs - I'm not so crazy about the white part so I like it better smushed up with the yolk Smile
When I boil eggs, I put the eggs in the pan and run hot tap water over them, then let them sit for awhile.(maybe 15 minutes) Then I can turn on the burner and bring them to a boil without cracking Smile
I follow an old recipe, I think it was from BAM! Emeril Smile You boil the eggs for 5 minutes, then remove from heat and let sit for 11 minutes. Then ice bath, then peel Smile

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Thank you and also for the tips Meenie! Smile

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I am using the ifit and myfitness pal....how many calories is one of these please, ty  

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Hi Connie, all the nutritional values are per piece (see table above).

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So excited to make these fat bombs, thank you.

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Hope you like them Jean! Smile

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Hi Martina! Thanks so much for this recipe!  I've been looking for keto meal ideas and this looks great!  I know it should be a fat bomb, but it seems to make for a great dinner as well Smile.  
I've been doing a can of tuna, mayo, 2 eggs and sriracha.  Do you think sriracha is a bad idea?  I love the stuff!  LOL

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Thank you Mike! Sriracha sounds like a great upgrade Smile

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Is sriracha sauce spicy hot? I've heard of it but never tried it...

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The one I got is to that spicy but I guess it depends on the product. When I make sriracha mayo, I add about 2 tablespoons in a cup of mayo Smile

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Please tell me what is Srirach?

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Hi Margaret - it's a spicy sauce made from a paste of chili peppers, vinegar, garlic and salt.

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Keep in mind that sirracha contains sugar.

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Not this one Wink ketodietapp.com/.../how-to-make-fermented-sriracha-sauce

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I have this firming up in the fridge right now.  Of course, I had to taste it beforehand to ensure I added enough salt & pepper Wink Thank you so much for sharing this recipe!  It's already a big hit in our household!

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Thanks for trying my recipe, glad you liked it! Smile

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I have chickens & get fresh eggs daily. I find it easier to steam the eggs for 20 minutes & then plunge them into an ice bath to stop cooking. I start peeling from the large end & even the fresh lain eggs are easy to peel. Also there is not the dreaded green ring around the yolk. I make egg salad & keep in the fridge for snacks so am gonna add this recipe for a nice change. Thanks

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Thanks for the tips Myrt, I'll definitely give it a try!

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Hi Martina - apologies if I'm missing this but do you say anywhere on your recipes whether they are OK for freezing? I like to prepare a lot of food at the start of the week and then just take it out the night before! Loving your website and all the food tips. Cheers, Seb

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Thank you Seb! Yes, these can be frozen. I wouldn't freeze the other recipe (Bacon & Guacamole Fat Bombs) because avocados should not be frozen.

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These look so yummy and I love batch cooking and freezing stuff. When you defrost these would you just microwave them a little bit to warm them up?

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Thank you Dee! I would let them defrost at room temperature. I''d be afraid that they'd melt in a microwave.

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What is the total calories per fat bomb please.  Delis,  

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Hi Renee, it's 185 kcal (see table at the top of this post).

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Hi, I don't know if I am missing it but I don't see calories in the chart above. I see you wrote it is 277 Kcal but is that for one, two or how many? Thank you and I can't wait to try these.

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Hi Jennifer, sorry, it's 185 kcal per serving / piece - it used to be 277 but I changed the servings per recipe from 4 to 6 so it's now less.

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LOVE the fat bomb recipes but a hint for you about eggs cracking that makes boiling them so much simpler. An egg has a small air sack in it.Plunging an egg into deep boiling water quickly,causes this air to expand and then the shells crack. Put your eggs in a pan and fill it to halfway up the egg with boiling water. WATCH, you will see little bubbles coming out of the eggs, after a few seconds pour water to 3/4 egg depth and wait till the bubbles stop. Submerge completely and cook for the required times.
I Love eggs of all types (when you keep chickens you have to Smile )
Thanks again.

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Thanks for the amazing tip Jane, will have to give it a try! Smile

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Ive been looking for savory dairyfree-fatbombs. Fat chance of finding any!
THANK YOU

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Check out the Guacamole fast bombs too - they are also dairy-free Smile

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Made and enjoyed these: https://instagram.com/p/z4t5-5Ely3/?modal=true
Thank you! Smile

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They look awesome! Glad you liked them Smile

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I think you may have invented the quickest, easiest-to-make-ahead breakfast-to-go in all the world!

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Thank you!! In fact that's what I had for breakfast today - no time to cook, so it was convenient to have these on hand Smile

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Looks like egg salad with bacon!

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Yes exactly! Smile

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