I rarely feel truly hungry (a quick high-five to the keto lifestyle), but I do still enjoy a quick, convenient snack. On days when my biltong or droe wors has not yet dried (or times in lock-down when we had no nuts or pork scratchings in the house), these little morsels made a fantastic high fat snack to satiate us until dinnertime. (Dinner is usually when we have our only proper meal of the day – and its usually something special that I take my time with – here are some ideas as to what I make at suppertime in casa de Palmer!). Enjoy these delicious balls of flavour – they freeze well making your once-a-week-effort worth the time and effort! THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 0.6g | Fat 12g | Protein 5.6g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
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Bacon & Chive Fat Bombs (Keto)
- 380 g (13.4 oz) smoked streaky bacon, chopped small
- 4 cloves garlic, peeled and finely chopped
- 125 g (4.4 oz) unsalted butter
- 100 g (3.5 oz) full-fat cream cheese (soft cheese)
- 50 g (1.8 oz) sour cream
- 10 g (0.4 oz) snipped chives
- freshly ground black pepper
- 10 g (0.4 oz) snipped chives, additional to coat
- Use a sharp knife to chop the bacon and garlic as small as possible.
- Melt the butter in a large non-stick pan or wok. Add the bacon and garlic and leave to simmer over low-moderate heat for approximately 15-20 minutes. We want three things to happen:- The bacon must cook through sufficiently - without crisping- The garlic must soften completely - without burning- The water content (often found in store-bought bacon) must cook out (evaporate) so that we are left with only fat.
- Once you are happy, remove the pan from the heat and add the cream cheese, sour cream and chives. Season the mixture with freshly ground black pepper and mix well to combine. NOTE 1: Please be mindful of the amounts I indicated: if you add too much sour cream and cream cheese, the mixture will not solidify sufficiently when you leave it to chill and set.NOTE 2: You will not need to season with salt as the smoked bacon will offer PLENTY of saltiness in these fat bombs. (Trust me, I learnt the hard way.)
- Transfer the mixture into a bowl and place in the fridge overnight to allow all the fat to solidify again.
- Once solidified, you can easily portion the fat bombs, approx. 27 (1oz) each. I found using an ice cream scoop was ideal. Use clean hands to form into balls and place onto a tray.
- You can either scatter over the additional snipped fresh chives, but I found it looks prettier if you lightly roll the balls in a shallow bowl of snipped chives.Store in the fridge for no longer than 3-4 days - but its more convenient to freeze them. Defrost a few at a time in the fridge for a few hours - and enjoy as a high fat snack! Yum!
Watch the video (... with blooper reel!)
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Nutritional Information per fat bomb
Calories 133Kcal / 556kJ
Eggs (may be found in some brands of soft cheese and sour cream - check labels)
See all the Snacks & Fat Bombs on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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