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Bacon & Egg Fat Bombs

4.5 stars, average of 497 ratings

Bacon & Egg Fat BombsPin recipeFollow us 130.8k

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!

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Hands-on Overall

Nutritional values (per serving, 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

  1. 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!) Bacon & Egg Fat Bombs
  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. Bacon & Egg Fat Bombs
  3. Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork. Bacon & Egg Fat Bombs
  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. Bacon & Egg 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.
    Bacon & Egg Fat Bombs 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! Bacon & Egg Fat Bombs

Ingredient nutritional breakdown (per serving, 1 piece)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.7 g68 kcal
Mayonnaise
0 g0.1 g4.2 g37 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Bacon, streaky (high fat content), organic
0 g2.7 g5 g56 kcal
Total per serving, 1 piece
0.2 g5 g18.4 g185 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (114)

Also, do they freeze?

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No, I wouldn't personally freeze these.

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This was a disaster. Just fell apart when trying to make balls to roll in bacon. What a mess! Threw it in the freezer in hopes of salvaging since I tripled recipe for party.

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I'm sorry to hear that Yvonne, that must have been disappointing! Was the mixture perhaps too soft or too solid (if you refrigerated before coating)? I'm sure it will be great as a dip though!

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Delicious, easy and simple. Thank you for sharing Martina. I've included it our Banting (the South African version of low carb & keto) breakfast recipe roundup.

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Thank you so much for including my recipe Di-Di!

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I make something similar but process it all together then spread it in a container and cut into squares when semi frozen.Easier and less messy.

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I made these for a family gathering and they were a hit!  My family calls them “Deconstructed Devil Eggs”.  Going to recreate them again for our Christmas gathering.

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That's a great name for these! 😊

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That is far too much butter. I'm not just saying that from reading it. I'm eating it right now and want to throw up. I suggest 1/8 of a cup and 3 eggs.

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The recipe says to crisp the bacon in the oven on parchment paper. Later it says to add bacon grease to mixture of butter, eggs, mayo, salt & pepper. Where is the bacon grease from? Did you have a previous edition of this recipe that called for frying the bacon?

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Hi Jan, I just poured the grease from the tray into the bowl with eggs (see step 4). I hope this helps!

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My husband will not touch anything with mayo and is allergic to cheeses and most dairy, you replied to another comment that they could add cream cheese, is there a reason for this? Would they not work if I simply omitted the mayo?

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I think it will work with cream cheese because I made a similar savoury fat bomb recipe with it (although this does not include eggs): Savory Mediterranean Fat Bombs I hope this helps!

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Martina,
  Any plans to add these to the Keto Diet App?

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Hi Jonathan, all blog meals can be found in the app in KetoDiet Blog > search for the meal. You can then add it to the Planner using the "plus" icon, or make it a favourite by tapping on the "heart" icon so you can then easily find all your favourite recipes.

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They look great and perhaps handy for travelling  (eat in airport on layovers vs. bad airport food). I am going to try immediately

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Pink Himalayan salt contains NO iodine, therefore if this is the only salt you use you are libel to get a goiter.
Pink Himalayan salt is flooding the western markets as it is illegal to sell it where it is mined because of the lack of Iodine.

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Iodine deficiency is far more common in developing countries. Apart from iodised salt, there are other sources of iodine: sea vegetables, fish, yogurt, eggs, cheese, etc. Therefore, it would be incorrect to assume that using only pink Himalayan salt causes thyroid issues.

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Hi,
Can these be microwaved? I would like to make them for my husband to eat in the morning's.

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Hi Marlene, I wouldn't microwave them - due to the high fat content they would melt.

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I didn’t like these at first. Then I realized it was because of the cold bacon and grease. So I microwaved and, yes, they did melt, but I
Like them a lot better warm!

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I’m super excited to try these but need some help! Mine turned out soupy, maybe because I used 5 pieces of bacon instead of 4?? Are there any suggestions for thickening it up so I can make them
Into balls? Thanks!

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Hi Vicky, was it too soft? Then perhaps you used too much mayonnaise and not enough butter? I can't think of anything else - too much mayo would make it too soft.

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Or the extra grease from 5 strips of bacon... I would think adding another egg... Or half an egg more would thicken it up.

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That's true because not all bacon is equal and some may contain more fat which only solidifies once chilled.

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Can anyone tell me the calorie content? Thanks

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Hi Julie, it is listed as "kcal".

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How many calories per serving?

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Hi Shawna, it is listed as "kcal".

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How many calories are in this recipe per piece?

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Hi Sheila, it is listed as "kcal".

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My fat bombs won't roll into balls. They're just crumbling apart. Any idea why that might be?

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Hi Meranda, was the butter softened? If looks like it may have been too solid?

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Can these be frozen and thawed later? This was my first time making them and I think I added too much liquid. They're mushy. 😊

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I don't think so - I wouldn't freeze them.

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I made these and they were delicious! I was wondering though. There are 18.4g of fat in each bomb (if you make 6) . Meaning that 6 would be 110.4. I doubled the recipe (220.8g of fat for 12) but I guess I made them too big or something lol because I don’t was only able to make 7. To figure out how much fat is in each, couldn’t I just take the total (220.8g) and divide it by 7 (how many I made)? I hope this makes sense and I appreciate any feedback!

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Absolutely! That will give you fat per serving 😊

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I am new to the keto diet and I have tried these a couple of times now and they came out perfect every time. I really like the idea of fat bombs and they are so small and easy to take everywhere. Going to try some of the others as well! Thanks for the recipe!

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Using coconut oil instead of the bacon day seems healthier, have you tried it?

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Hi Mary, I haven't tried that but I'm not sure if I would like the coconut taste.

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you can get coconut oil that is tasteless. you can get expeller pressed or cold pressed. one has the coconut flavor but the other one is almost tasteless. I can't remember which at the moment...lol.
Totally adding bacon in mine though because bacon is great when you are doing ketos. I have been buying nitrate/nitrite free, sugar free, organic bacon! A bit more expensive but worth it! ;)

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I'm curious why the butter is added? There's enough fat in the bacon, egg and mayo to make them a "fat bomb". Does the butter do something to hold them together?

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You can skip it if you like. The reason I used it is because a fat bomb technically needs to have at least 85-90% calories from fat, and it helps them hold together too.

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I tried making them but they didn't really turn out right

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These look pretty good but I have a question. I couldn't help but chuckle at the comment about not liking egg whites & preferring the yolk, because  I'm the opposite: love the whites, detest the yolks. Can I dump the yolks and make this with just the whites? Or is there a solution to replace  the yolk? Honestly the only time I eat the yolk is for scrambled eggs (it's ultimately a texture thing).

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I'm not sure how that would work for the taste and texture. Maybe you can try these instead? Bacon & Guacamole Fat Bombs
Or these (I think the egg yolk could be substituted with more avocado): Avocado & Egg Fat Bombs and Deviled Eggs

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I'm the same way with the texture of hard boiled yolk! Try scrambling the eggs in the shell before boiling them. Wrap egg in plastic wrap and twist the ends like a tootsie roll wrapper. Spin the egg around back and forth for 20-30sec then unwrap and boil.

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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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