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