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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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!
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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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Calories 133Kcal / 556kJ
Eggs (may be found in some brands of soft cheese and sour cream - check labels)
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