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Dill Pickle Fat Bombs

Dill Pickle Fat Bombs: Flavor-Packed Keto Delights to Savor

Dill Pickle Fat Bombs are a low-carb, gluten-free snack packed with creamy cream cheese and tangy dill pickles.
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Prep Time 30 minutes
Cook Time 10 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 fat bombs
Course: Snacks
Cuisine: Keto
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces Cream Cheese Use dairy-free cream cheese for a non-dairy option.
  • 1 cup Dill Pickles Fresh dill can replace pickles for different flavor depth.
  • 1 cup Cheddar Cheese Swap for any flavorful cheese like Monterey Jack.
For the Flavor
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a stronger taste.
  • 2 tablespoons Pickle Juice Reduce amount for a less tangy version.
  • 1 tablespoon Fresh Dill 1 tablespoon of dried dill can replace fresh dill.
  • 2 units Green Onions Chives can be used as a milder alternative.
For the Crunch
  • 6 strips Bacon For vegetarian, roll in crushed nuts or cheese instead.

Equipment

  • Skillet
  • mixing bowl
  • Spatula
  • Tablespoon
  • knife
  • Paper towel

Method
 

Step-by-Step Instructions
  1. Fry the Bacon: Begin by cooking 6 strips of bacon in a skillet over medium heat for about 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain and cool.
  2. Combine the Cream Cheese Mixture: In a large mixing bowl, combine 8 ounces softened cream cheese, 1 cup diced dill pickles, 1 cup shredded cheddar cheese, 2 tablespoons pickle juice, 1 tablespoon fresh dill, and 1 teaspoon garlic powder. Mix until well-blended.
  3. Prepare the Bacon and Green Onions: Chop cooled bacon and finely slice 2 green onions. Place in a small bowl and mix well.
  4. Form the Fat Bombs: Use a tablespoon to scoop the cream cheese mixture and roll into approximately 12 tablespoon-sized balls. Arrange on a plate.
  5. Coat with Bacon and Green Onion Mixture: Roll each fat bomb in the bacon and green onion mixture until fully coated.
  6. Refrigerate Before Serving: Cover the plate with plastic wrap and refrigerate for at least 30 minutes.

Nutrition

Serving: 1fat bombCalories: 120kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 100mgSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

For extra flavor, add a dash of hot sauce or cayenne pepper to the cream cheese mixture. Store leftovers in an airtight container in the fridge for up to a week.

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