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For a fat bomb this recipe is quite unique as most tend to be sweet. Not everyone can eat low-carb sweeteners and that's why I've created this savoury snack.
How To Make Savory Fat Bombs
These are super simple to make and there is no coating so you'll only need to blend the ingredients. Optionally, you can roll these in fresh herbs such as chives. I used my Kenwood mixer with a food processor attachment. If you don't have a food processor, feel free to just finely chop the salmon and mix it with the remaining ingredients.
How To Serve Savory Fat Bombs
These fat bombs can be served on top of crispy lettuce leaves, or as spread on top of Ultimate Keto Buns, Healthy Low-carb Bagels or Low-carb "Rye" bread. You can also serve these as a dip with keto crackers.
You can also find even more fat bombs here.
Hands-on Overall
Serving size 1 fat bomb
Nutritional values (per 1 fat bomb)
Net carbs0.7 grams
Protein3.2 grams
Fat15.7 grams
Calories147 kcal
Calories from carbs 2%, protein 8%, fat 90%
Total carbs0.8 gramsFiber0.1 gramsSugars0.6 gramsSaturated fat9.6 gramsSodium143 mg(6% RDA)Magnesium7 mg(2% RDA)Potassium110 mg(5% EMR)
Ingredients (makes 6 fat bombs)
- 1/2 cup full-fat cream cheese (100 g/ 3.5 oz)
- 1/3 cup butter, grass-fed (75 g/ 2.7 oz)
- 1/2 package smoked salmon or smoked mackerel (50 g/ 1.8 oz)
- 1 tbsp fresh lemon juice
- 1-2 tbsp freshly chopped dill or 1 tsp dried
- Optional: sea salt, to taste
Instructions
- Place the cream cheese, butter and smoked salmon into a food processor.
- Add fresh lemon juice and dill and pulse until smooth.
- Line a tray with parchment paper and create small fat bombs using about 2 1/2 tablespoons of the mixture per piece. Garnish with more dill and place in the fridge for 1-2 hours or until firm.
- Alternatively, simply spoon the mixture into an airtight container. Eat immediately or store in the fridge for up to a week. When ready to be served, just spoon out about 2 1/2 tablespoons per serving. Serve on top of crunchy lettuce leaves.
Ingredients
- 1/2 cup full-fat cream cheese (100 g/ 3.5 oz)
- 1/3 cup butter, grass-fed (75 g/ 2.7 oz)
- 1/2 package smoked salmon or smoked mackerel (50 g/ 1.8 oz)
- 1 tbsp fresh lemon juice
- 1-2 tbsp freshly chopped dill or 1 tsp dried
- Optional: sea salt, to taste
Instructions
- Place the cream cheese, butter and smoked salmon into a food processor.
- Add fresh lemon juice and dill and pulse until smooth.
- Line a tray with parchment paper and create small fat bombs using about 2 1/2 tablespoons of the mixture per piece. Garnish with more dill and place in the fridge for 1-2 hours or until firm.
- Alternatively, simply spoon the mixture into an airtight container. Eat immediately or store in the fridge for up to a week. When ready to be served, just spoon out about 2 1/2 tablespoons per serving. Serve on top of crunchy lettuce leaves.
Nutrition (per serving, 1 fat bomb)
Calories147kcal
Net Carbs0.7g
Carbohydrates0.8g
Protein3.2g
Fat15.7g
Saturated Fat9.6g
Fiber0.1g
Sugar0.6g
Sodium143mg
Magnesium7mg
Potassium110mg
Detailed nutritional breakdown (per 1 fat bomb)
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