Go Back
–+ servings
Dill Pickle Fat Bombs

Dill Pickle Fat Bombs: Irresistibly Creamy Keto Treats

Dill Pickle Fat Bombs are irresistible creamy snacks, perfect for a keto lifestyle and ready in just minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 22 minutes
Servings: 12 bombs
Course: Snacks
Cuisine: Keto
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 8 oz Cream Cheese Soften before mixing
  • 1 cup Dill Pickles Finely chopped and dried
  • 1 cup Shredded Cheddar Cheese Optional substitute with mozzarella or pepper jack
Optional Additions
  • 1 cup Cooked Bacon Crumble for a smoky flavor, swap with turkey bacon for lighter option
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tbsp Fresh Dill Chopped
Variations
  • 1 tbsp Hot Sauce For added spice
  • 1 tsp Paprika For smokiness
  • 1 tsp Cayenne Pepper For heat

Equipment

  • mixing bowl
  • spatula
  • Baking Sheet
  • Parchment paper

Method
 

Instructions
  1. Finely chop dill pickles and soak up moisture with paper towels. If using bacon, cook it in a skillet over medium heat for 5–7 minutes until crispy, then crumble.
  2. In a large mixing bowl, add softened cream cheese and cheddar cheese. Stir in chopped dill pickles, bacon, garlic powder, and onion powder until well combined.
  3. Portion and roll the mixture into small balls, placing them on a parchment-lined baking sheet.
  4. Refrigerate for 1–2 hours to chill and firm up.
  5. Serve cold and enjoy as a savory snack or appetizer!

Nutrition

Serving: 1bombCalories: 135kcalCarbohydrates: 3gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 50mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 90mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 7 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!