Savory Keto Fat Bombs
These little fat bombs pack a big flavor, with flavors reminiscent of an Italian sub sans carbs.
Servings 15 balls
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.