Cream cheese, giardiniera, salami, and pecans are all you need to make these bold and delicious Cream Cheese Fat Bombs.
One of the best food trends to come from keto and other low-carb diets are "fat bombs". They were a staple snack when I went full-on keto that one time. Even though I'm not currently following any particular diet, low-carb or otherwise, I still enjoy fat bombs as snacks.
What are fat bombs?
As the name implies, fat bombs are bite-sized snacks that consist almost entirely of fat. When on a keto or low-carb diet, fat serves as your body's source of fuel (instead of carbohydrates). So fat bombs are designed to be little nuggets of energy.
Disclaimer: I am not a nutritionist; this is my understanding based on reading literature from keto and low-carb authorities.
Fat bombs are also incredibly easy to make. I like pushing the easy button. For these Giardiniera and Salami Fat Bombs all you need are four ingredients:
- Cream cheese
- Giardiniera
- Salami
- Pecans*
*This recipe would also work well with walnuts or slivered almonds.
Simply combine all of the ingredients together (reserving the majority of the pecans for coating the exterior), form into balls with the aid of a cookie scoop, roll in pecans to coat and you've got yourself one delicious fat bomb. The pecan coating offers a nice presentation and keeps your fingers (relatively) clean when consuming.
How to Make Cream Cheese Fat Bombs
These cream cheese fat bombs are super easy to make and endlessly customizable. For this recipe, all you need are 4 ingredients.
INGREDIENTS
- 1 cup salted and roasted pecans
- 1 8 ounce package cream cheese
- ½ cup giardiniera
- 15 quarter-size salami slices
INSTRUCTIONS
Let the cream cheese come to room temperature.
Add the cream cheese to a mixing bowl.
Add 1 cup of pecans to a food processor and pulse 4-5 times, until pecans resemble small pebbles in size.
Add a little less than ¼ cup of the crushed pecans to the mixing bowl.
Add ½ cup of giardiniera to a food processor and pulse 4-5 times.
Add pulverized giardiniera to the mixing bowl.
Cut the salami into little squares. I cut twice one way, then turn 90 degrees and cut two more times to create little squares.
Add the chopped salami to the mixing bowl. Mix with a spoon until all of the ingredients are well combined.
Use a cookie scoop* to equally divide the fat bomb mixture into even servings.
Roll each ball in the remaining crushed pecans.
This recipe makes 15 balls (I probably could make 16, but I believe in quality control).
Refrigerate for at least 2 hours to let the fat bombs set up. Store in a covered container for up to 5 days.
NOTES
*Using a cookie scoop not only ensures your balls are of equal size, but it helps keep your hands fairly clean.
Smart "Sub"stitutions for Cream Cheese Fat Bombs
The giardiniera and salami remind me of the flavors of an Italian sub. So these Savory Fat Bombs are sort of like carb-free Italian sub snacks. To preserve the Italian sub flavors you could also "sub" in the following ingredients:
- Pepperoni
- Prosciutto
- Sopressatto
- Kalamata olives
- Pepperoncini
- Pickles
Keto or not, I'm sure you'll love these Savory Fat Bombs!
If you love these fat bombs, you'll also love these snacks:
- Cranberry Nut Goat Cheese Ball
- Taco Cucumber Bites
- Cheddar Bay Chorizo Balls
- No Mayo Spinach Dip
- Creamy Green Sauce (with Jalapeno and Spring Onion)
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Savory Keto Fat Bombs
Equipment
Ingredients
- 1 cup pecans salted and roasted
- 1 8-ounce package cream cheese
- ½ cup giardiniera
- 15 quarter-size salami slices
Instructions
- Let the cream cheese come to room temperature.1 8-ounce package cream cheese
- Add the cream cheese to a mixing bowl.
- Add 1 cup of pecans to a food processor and pulse 4-5 times, until pecans resemble small pebbles in size.1 cup pecans
- Add a little less than ¼ cup of the crushed pecans to the mixing bowl.
- Add ½ cup of giardiniera to a food processor and pulse 4-5 times.½ cup giardiniera
- Add pulverized giardiniera to the mixing bowl.
- Cut the salami into little squares. I cut twice one way, then turn 90 degrees and cut two more times to create little squares.15 quarter-size salami slices
- Add the chopped salami to the mixing bowl. Mix with a spoon until all of the ingredients are well combined.
- Use a cookie scoop* to equally divide the fat bomb mixture into even servings.
- Roll each ball in the remaining crushed pecans.
- This recipe makes 15 balls (I probably could make 16, but I believe in quality control).
- Refrigerate for at least 2 hours to let the fat bombs set up. Store in a covered container for up to 5 days.
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