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I'm a big fan of savoury fat bombs and these are just as delicious as my Bacon Guacamole Fat Bombs!
Don't get me wrong, I like their sweet version too and have even created several recipes for all kinds of keto fat bombs.
If you are one of those people who don't want to include any low-carb sweeteners, savoury snacks are a better option. Unlike sweet fat bombs, savoury fat bombs are more filling and don't seem to trigger cravings. Enjoy!
Hands-on Overall
Serving size 1 piece
Nutritional values (per 1 piece)
Net carbs0.2 grams
Protein5 grams
Fat18.4 grams
Calories185 kcal
Calories from carbs 0%, protein 11%, fat 89%
Total carbs0.2 gramsFiber0 gramsSugars0.1 gramsSaturated fat7.5 gramsSodium297 mg(13% RDA)Magnesium6 mg(1% RDA)Potassium77 mg(4% EMR)
Ingredients (makes 6 fat bombs)
- 2 large eggs
- 1/4 cup butter or ghee, softened at room temperature (55 g/ 2 oz)
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) (you can make your own)
- freshly ground black pepper
- 1/4 tsp sea salt or to taste
- 4 large slices bacon (120 g/ 4.2 oz)
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). 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. (note: I made a double batch of the fat bombs and used them as party snacks!)
- 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.
- Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
- 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.
- 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!
Ingredients
- 2 large eggs
- 1/4 cup butter or ghee, softened at room temperature (55 g/ 2 oz)
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) (you can make your own)
- freshly ground black pepper
- 1/4 tsp sea salt or to taste
- 4 large slices bacon (120 g/ 4.2 oz)
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). 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. (note: I made a double batch of the fat bombs and used them as party snacks!)
- 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.
- Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
- 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.
- 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!
Nutrition (per serving, 1 piece)
Calories185kcal
Net Carbs0.2g
Carbohydrates0.2g
Protein5g
Fat18.4g
Saturated Fat7.5g
Fiber0g
Sugar0.1g
Sodium297mg
Magnesium6mg
Potassium77mg
Detailed nutritional breakdown (per 1 piece)
| Total per 1 piece |
| 0.2 g | 5 g | 18.4 g | 185 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Mayonnaise |
| 0 g | 0.1 g | 4.2 g | 37 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 2.7 g | 5 g | 56 kcal |
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