BACON AND CHEESE FAT BOMBS
Following a keto diet means bacon and cream cheese are your best friends, and these fat bombs deliver the goods with spicy serrano peppers and zesty lime.
Provided by Kisha McDaniel Logsdon
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.
- Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
- Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes.
- Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.
- Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 1.4 g, Cholesterol 51.5 mg, Fat 22 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 11.4 g, Sodium 270.1 mg, Sugar 0.2 g
CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)
Chocolate Almond Butter Keto Fat Bombs: this super easy keto fat bombs recipe needs only 4 ingredients! Make the best keto fat bombs-decadent, rich & chocolatey. Low Carb, Vegan, Gluten Free.
Provided by Demeter | Beaming Baker
Categories Snacks
Time 10m
Number Of Ingredients 4
Steps:
- Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
- Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
- Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
- Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
- Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 keto fat bomb, Calories 215 calories, Sugar 2g, Sodium 0mg, Fat 19g, SaturatedFat 7g, UnsaturatedFat 11g, TransFat 0g, Carbohydrate 9g (Net Carbs, Fiber 4g, Protein 6g, Cholesterol 0mg
STILTON AND CHIVE FAT BOMBS
Make and share this Stilton and Chive Fat Bombs recipe from Food.com.
Provided by opalescent
Categories < 30 Mins
Time 30m
Yield 6 fat bombs
Number Of Ingredients 6
Steps:
- In a bowl mash together cream cheese and butter, or process in a food processor until smooth.
- Add the crumbled Stilton or other blue cheese, spring onions and parsley. Mix until well combined. Refrigerate fro 20 to 30 minutes, or until set.
- Using a large spoon or ice cream scoop, divide the mixture into 6 balls. Roll each ball in the chopped chives and place on a plate. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
Nutrition Facts : Calories 166.8, Fat 16.6, SaturatedFat 10.2, Cholesterol 47, Sodium 212.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.8, Protein 3.7
CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE
This recipe is the ultimate comfort food when paired with buttery mashed potatoes, corn or green beans, and hot rolls. Wash it all down with a tall icy cold glass of milk!
Provided by Harley Seashell Pri
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Oven@ 350.
- Cook chicken and cut into bite sized pieces.
- Place into a casserole dish.
- Prepare Stove Top according to directions.
- Heat both cans of soup with the milk in a saucepan until hot.
- Pour over chicken.
- Spoon stuffing over top of chicken and soup.
- Bake for 30-45 minutes or until bubbly.
SALMON PATE FAT BOMBS
Make and share this Salmon Pate Fat Bombs recipe from Food.com.
Provided by opalescent
Categories < 30 Mins
Time 20m
Yield 6 fat bombs
Number Of Ingredients 7
Steps:
- In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
- Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
- Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
Nutrition Facts : Calories 147.6, Fat 15.9, SaturatedFat 9.7, Cholesterol 45.3, Sodium 54.7, Carbohydrate 0.9, Sugar 0.6, Protein 1.1
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