Ketogenic Fat Bombs: 100+ Sweet & Savory Keto Fat Bomb Recipes That Will Leave You Wanting More!
By Kevin Gise
3/5
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About this ebook
Want Simple Keto Fat Bomb Recipes?
Need A Quick Shot of Energy?
Want to Indulge Your Sweet Tooth?
Replace your sugary desserts with healthier ketogenic fat bomb alternatives that are both high in fat and low in carbohydrates and protein. Remain full between your meals with these delicious bite-size snacks.
Try out one of the 100+ ketogenic fat bomb recipes I've included in this book. These recipes include both savory and sweet keto fat bomb recipes.
Inside You Will Learn:
70 Sweet Ketogenic Fat Bomb Recipes
30+ Savory Ketogenic Fat Bomb Recipes
Don't Wait Another Second! Get Your Copy Now!
Kevin Gise
Kevin Gise was born and raised in New Jersey. After college, he took time off and traveled the country for the next 2 years. For the past 6 years, he has been running a successful online business from home. He has a passion for writing and helping others, He is a part-time author and full-time entrepreneur. In his off time, he enjoys spending time with family and seeking out new adventures. He is currently working on his next book and various other business endeavors.
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Reviews for Ketogenic Fat Bombs
1 rating1 review
- Rating: 3 out of 5 stars3/5This book is good if you are into the cheat ketogenic diet. His recipes are low carb, true, but it doesn’t mean they are healthy. First, Eat whole foods! I you don’t meet your fat intake, you may use the help of fat bombs, but they cannot become an eating habit. Remember this: low calorie doesn’t mean healthy. Tons of crappy food with almost no nutrients can be low carb. Choose wisely.
Book preview
Ketogenic Fat Bombs - Kevin Gise
Chapter One: Savory Ketogenic Fat Bomb Recipes
In this section, I will show you 30 keto fat bomb recipes you can make at home. These fat bombs will help satisfy your urge for something savory. Perfect snacks when you’re following a ketogenic diet.
Buffalo Chicken Deviled Eggs (Serves 6)
Ingredients:
6 ounces of Chicken (Cooked & Chopped)
6 Large Eggs (Hard Boiled)
1/4 cup of Franks Buffalo Wing Sauce
2 tablespoons of Blue Cheese Dressing
1/4 Small Onion
1/4 cup of Blue Cheese Crumbles
Chopped Small Rib Celery
Directions:
1. While your eggs are boiling, chop up your chicken and the celery.
2. Peel your eggs and slice in half lengthwise. Scrape your yolks out into a large-sized mixing bowl. To your bowl, add the rest of the ingredients except for your onion. Grate the onion over your bowl. The juice from your onion will add a lot of flavor to your mixture.
3. Mix all your ingredients together. Put your mixture into a Ziploc bag. Squeeze the mixture to one corner of the bag and snip off the corner of your bag. Use this to pipe the mixture into your eggs.
4. Enjoy!
Nutrition Facts:
Net Carbs: 1.3 grams
Calories: 111
Salmon Fat Bombs (Serves 6)
Ingredients:
1/2 cup of Full-Fat Cream Cheese
1/3 cup of Grass-Fed Butter
1/2 package of Smoked Salmon or Smoked Mackerel
1 tablespoon of Fresh Lemon Juice
1 to 2 tablespoons of Freshly Chopped Dill (Skip if Using Mackerel)
Pinch of Salt
Directions:
1. Place your cream cheese, butter, and smoked salmon into a food processor.
2. Add fresh lemon juice and dill and pulse until smooth. Use a mixer with a food processor attachment.
3. Line a tray with parchment paper and create small-sized fat bombs using about 2 1/2 tablespoons of the mixture per piece. Garnish with more dill and place in your refrigerator for 1 to 2 hours or until firm.
4. Alternatively, simply spoon the mixture into an airtight container. Eat immediately or store in your refrigerator for up to a week. When ready to be served, just spoon out about 2 1/2 tablespoons per serving. Eat on top of crunchy lettuce leaves.
5. Enjoy!
Nutrition Facts:
Net Carbs: 0.7 grams
Calories: 147
Guacamole Bacon Deviled Eggs (Serves 6)
Ingredients:
4 strips of Thick Cut Bacon (Cooked Crispy & Crumbled)
1 tablespoon of Minced Garlic
6 Large Eggs
2 tablespoons of Salsa
1 Large Avocado
1 tablespoon of Lime Juice
1 tablespoon of Dried Onion Flakes
1/2 teaspoon of Garlic Salt
Pinch of Cayenne Pepper
Directions:
1. Hard boil your eggs. Place your eggs in a large-sized saucepan with cold water. Add enough water that your eggs are fully submerged. Over a high heat bring your water to a rolling boil. Once your water is boiling, remove the pan from the heat, cover and allow it to sit for 12 minutes.
2. In your large mixing bowl, fork mash the avocado. Peel your eggs and slice in half lengthwise. Scrape the yolks out into your mixing bowl. To your bowl, add your bacon, salsa, garlic, lime juice, onion flakes, garlic salt, and cayenne pepper. Mix until all your ingredients are well incorporated.
3. Put your mixture into a plastic bag. Squeeze your mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into your eggs.
4. Enjoy!
Nutrition Facts:
Net Carbs: 2.8 grams
Calories: 140
Cheese Meatball Fat Bombs (Serves 3)
Ingredients:
17 1/2 ounces of Ground Beef
3 tablespoons of Parmesan Cheese
3 1/2 ounces of Mozzarella Cheese
1 teaspoon of Garlic Powder
1/2 teaspoon of Pepper
1/2 teaspoon of Salt
Directions:
1. Cut your cheese into 1x1 cubes.
2. Mix your dry ingredients with the ground beef.
3. Form ground beef into meatballs.
4. Wrap your cubes of cheese in the ground beef balls.
5. Pan fry your meatballs.
6. Enjoy!
Nutrition Facts:
Net Carbs: 2 grams
Calories: 444
Guacamole & Bacon Fat Bombs (Serves 6)
Ingredients:
1/2 Large Avocado
2 cloves of Crushed Garlic
4 Large Slices of Bacon
1 Small Finely Chopped Chili Pepper
1/4 cup of Butter or Ghee (Softened at Room Temperature)
1 to 2 tablespoons of Freshly Chopped Cilantro
1/2 Small Diced White Onion
1 tablespoon of Fresh Lime Juice
1/4 teaspoon of Salt
Freshly Ground Black Pepper
Directions:
1. Preheat your oven to 375 degrees. Line your baking tray with parchment paper. Lay your bacon strips out flat on your parchment paper, leaving space so they don't overlap. Place your tray in the oven and cook for approximately 10 to 15 minutes until golden brown. The time depends on the thickness of your bacon slices. When done, remove from your oven and set to the side to cool down.
2. Halve, remove seeds, and peel your avocado. Place your avocado, butter, crushed garlic, chili pepper, lime juice, and cilantro into your bowl and season with salt and pepper.
3. Mash using a potato masher or a fork until well combined. Add your diced onion and mix well.
4. Pour in your bacon grease from the tray where you baked the bacon and mix well. Cover with your foil and place in the refrigerator for 20 to 30 minutes.
5. Crumble your bacon into small-sized pieces and prepare for breading.
Remove your guacamole mixture from the refrigerator and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in your bacon crumbles and place on a tray that will fit in the refrigerator.
6. Enjoy!
Nutrition Facts:
Net Carbs: 1.4 grams
Calories: 156
Bacon & Egg Fat Bombs (Serves 6)
Ingredients:
2 Large Eggs
2 tablespoons of Mayonnaise
4 Large Slices of Bacon
1/4 teaspoon of Salt
1/4 cup of Softened Butter or Ghee
Freshly Ground Black Pepper
Directions:
1. Preheat your oven to 375 degrees. Line your baking tray with parchment paper. Lay your bacon strips out flat on the parchment paper, leaving space so they don't