Keto pepperoni fat bombs with olives and sun-dried tomatoes
These Keto pepperoni fat bombs combine cream cheese, olives, and sun-dried tomatoes for a savory, low-carb snack. Easy to prepare, they deliver the classic flavours of pepperoni pizza in a bite-sized format.
Cook time 0 min
Prep time 10 min
Ingredients:
4 oz cream cheese14 slices pepperoni
8 olives
2 tbsp sun-dried tomatoes
1 cup basil leaves
1 dash salt
1 dash black pepper
Keto pepperoni pizza fat bombs are a delicious and convenient snack perfect for anyone following a keto or low-carb diet. These bite-sized treats pack all the flavors of pepperoni pizza, with the added richness of cream cheese, sun-dried tomatoes, olives, and fresh basil. They're easy to make and perfect for a quick, flavorful snack on the go.
Instructions:
- Finely chop the pepperoni, olives, sun-dried tomatoes, and basil leaves.
- Ensure the cream cheese is softened by leaving it at room temperature for about 30 minutes.
- In a medium-sized mixing bowl, combine the softened cream cheese, chopped pepperoni, chopped olives, chopped sun-dried tomatoes, and chopped basil leaves.
- Season with a dash of salt and a dash of black pepper to taste.
- Use a fork or a spatula to mix all ingredients until well combined. The mixture should be evenly distributed, with all the ingredients coated in the cream cheese.
- Scoop out about 1 tablespoon of the mixture and roll it into a ball using your hands. Repeat this step until you have used up all the mixture. You should get approximately 12-14 fat bombs.
- Place the fat bombs on a plate or in a container lined with parchment paper. Refrigerate them for at least 1 hour, or until they are firm.
- Once firm, the fat bombs are ready to be enjoyed. They can be eaten straight from the fridge or allowed to sit at room temperature for a few minutes to soften slightly.
- Store the fat bombs in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to one month. Allow them to thaw for a few minutes at room temperature before eating.
With these keto pepperoni pizza fat bombs, you can enjoy the irresistible flavors of pizza in a convenient, keto-friendly form. They are perfect for meal prepping and can be stored for whenever you need a quick and delicious snack. Experiment with the ingredients to find your perfect combination and enjoy this low-carb treat!
Keto pepperoni fat bombs with olives and sun-dried tomatoes FAQ:
The fat bombs are ready when they feel firm to the touch. Allow them to chill in the refrigerator for at least 1 hour to ensure they hold their shape.
Yes, you can substitute cream cheese with mascarpone or ricotta for a different texture and flavor. However, note that the consistency may change slightly.
A tablespoon-sized portion works well, which typically yields about 12-14 fat bombs. This ensures each bite is manageable and well-balanced in flavors.
Store the fat bombs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month, thawing at room temperature before serving.
Yes, feel free to substitute olives or sun-dried tomatoes with other low-carb ingredients, such as diced bell peppers or cooked sausage, while maintaining a similar texture.
Tips:
- Ensure the cream cheese is at room temperature to make mixing easier.
- Chop the sun-dried tomatoes, olives, and basil finely to evenly distribute the flavors.
- Feel free to adjust the quantities of ingredients to suit your taste preferences.
- For extra flavor, consider adding a sprinkle of grated Parmesan cheese.
- Store the fat bombs in an airtight container in the fridge for up to a week.
Nutrition per serving
4 ServingsCalories 110kcal
Protein 4.18g
Carbohydrates 4.89g
Fiber 0.59g
Sugar 2.95g
Fat 9g
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