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–+ servings
Dill Pickle Fat Bombs

Delicious Dill Pickle Fat Bombs for Your Low-Carb Snack Attack

Delight in these Dill Pickle Fat Bombs, a perfect low-carb snack combining the flavors of dill pickles and crispy bacon.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 53 minutes
Servings: 12 fat bombs
Course: Snacks
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fat Bombs
  • 8 oz Cream Cheese Full-fat for richer texture
  • 1 cup Dill Pickles Diced
  • 1 cup Cheddar Cheese Shredded
  • 1 tsp Garlic Powder Or use fresh minced garlic
  • 2 tbsp Pickle Juice Adjust based on flavor preference
  • 1 tbsp Fresh Dill Or substitute with dried dill weed
  • 2 stalks Green Onions Finely sliced, chives work well
  • 6 slices Bacon Cooked and chopped

Equipment

  • skillet
  • Mixing bowl
  • Spatula
  • Storage Container

Method
 

Step-by-Step Instructions for Dill Pickle Fat Bombs
  1. Cook the bacon in a skillet over medium heat for about 6-8 minutes until golden and crispy, then drain on a paper towel.
  2. In a mixing bowl, combine cream cheese, diced dill pickles, shredded cheddar, garlic powder, pickle juice, fresh dill, and a pinch of salt. Blend until smooth.
  3. Chop the cooled bacon into small pieces and finely slice the green onions.
  4. Roll about a tablespoon of the cream cheese mixture into a ball; aim for 12 total balls.
  5. Mix the chopped bacon and green onions together, then roll each cream cheese ball in the mixture.
  6. Refrigerate the coated fat bombs for at least 30 minutes before serving.

Nutrition

Serving: 1fat bombCalories: 150kcalCarbohydrates: 2gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 40mgVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before serving.

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