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KETO DILL PICKLE FAT BOMBS

Ingredients

  • 4 oz (113g) cream cheese, softened
  • 2 tbsp butter, softened
  • 1 tbsp mayonnaise (optional, for extra creaminess)
  • 1/4 cup dill pickles, finely chopped
  • 1 tbsp pickle juice
  • 1/2 tsp dried dill (or 1 tsp fresh dill)
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • 1/4 cup shredded cheddar cheese (optional, for added flavor and texture)
  • 1 tbsp chia seeds or finely ground flaxseeds (optional, for added fiber)

Instructions

  1. In a mixing bowl, combine the softened cream cheese, butter, and mayonnaise. Mix until smooth and creamy.
  2. Add the pickle juice, chopped dill pickles, dill, garlic powder, salt, and pepper. Mix well to incorporate all the ingredients.
  3. If using, fold in the shredded cheddar cheese and chia seeds or flaxseeds.
  4. Chill the mixture in the refrigerator for 15–20 minutes to firm up, making it easier to shape.
  5. Once chilled, use a small cookie scoop or spoon to form the mixture into bite-sized balls (fat bomb shape).
  6. Place the fat bombs on a parchment-lined tray and chill for another 30 minutes, or until firm.
  7. Store in an airtight container in the refrigerator for up to a week.

Tips

  • Serving Suggestion: Sprinkle a little extra dill or a pinch of cayenne pepper on top before serving for a flavor boost.
  • Customization: For a tangier taste, add a few drops of lemon juice or extra pickle juice

The post KETO DILL PICKLE FAT BOMBS appeared first on Dieter24.

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