Bacon Egg and Avocado Savory Fat Bombs

When talking about fat bombs on a keto diet, we often think about all the sweets such as chocolate and peanut butter. However, today we want to try something different. We want to make salty fat bombs with bacon, egg and avocado. These are great for snack too.

We made 2 different types of fat bombs. The first one is called Bacon & Egg Fat Bomb and the second one is called Bacon Guacamole Fat Bomb*.

Bacon Egg Fat Bombs

For the bacon and egg fat bombs, as the name suggests, we use bacon, boiled egg, mayonnaise, butter and seasoning. You can use homemade mayonnaise for this.

For the guacamole fat bombs, we use avocado, bacon, butter, and seasoning.

Bacon Guacamole Fat Bombs

You should produce 12 fat bombs altogether, 6 pieces of each type. It tastes best when eating immediately or you can store in the fridge in an airtight container for up to 3 days.

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Keto Savory Fat Bombs

Feel free to also check our other sweet fat bomb recipes:

*This savory fat bomb recipe is inspired by Martina from ketodietapp.com

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Print Recipe
Bacon Egg and Avocado Savory Fat Bombs
Bacon Egg Avocado Fat Bombs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Fat Bomb
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
For the Bacon Egg Fat Bombs
  • 2 large eggs
  • 4 slices bacon
  • 4 tbsp butter
  • 2 tbsp Mayonnaise
  • salt and pepper to taste
For the Guacamole Fat Bombs
  • 4 slices bacon
  • 1 small avocado
  • 4 tbsp butter
  • 1 cloves garlic crushed
  • 1 tbsp onion diced
  • 1 tbsp fresh lime juice
  • 1 tbsp cilantro chopped
  • 1 small chili pepper finely chopped,(optional)
  • salt and pepper to taste
Course Fat Bomb
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
For the Bacon Egg Fat Bombs
  • 2 large eggs
  • 4 slices bacon
  • 4 tbsp butter
  • 2 tbsp Mayonnaise
  • salt and pepper to taste
For the Guacamole Fat Bombs
  • 4 slices bacon
  • 1 small avocado
  • 4 tbsp butter
  • 1 cloves garlic crushed
  • 1 tbsp onion diced
  • 1 tbsp fresh lime juice
  • 1 tbsp cilantro chopped
  • 1 small chili pepper finely chopped,(optional)
  • salt and pepper to taste
Bacon Egg Avocado Fat Bombs
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven at 350 F.
  2. On a baking sheet, place the bacon strips. Lay the bacon strips out flat, leave space so they don't overlap. Bake around 10-15 minutes until they are cooked and turned brown. Remove bacon and reserve the bacon grease. Let the bacon cool down and chop into small pieces. Reserve the remaining fat from the tray. You will use it later for the fat bombs.
    Roasting bacon
  3. For the Bacon Egg Fat Bombs: Boil the eggs and remove the shell. Shred the eggs and mix with butter, mayonnaise, salt, pepper, and a half bacon fat (bake tray residue). Chill in refrigerator for half an hour.
    Boil egg and smash it
  4. For the Guacamole Fat Bombs: Grind the avocado and add butter. Mix gently with onion, garlic, lime juice, cilantro, chili, salt, pepper, and bacon fat (bake tray residue). Chill in refrigerator for half an hour.
    Chopping Avocado and Onion
  5. When the 2 mixtures are firm, remove from the fridge and form separate spheres using a teaspoon and your hands. You should make 6 egg balls and 6 guacamole balls.
  6. Place the toasted bacon bits on a flat plate and roll the spheres until all sides of the spheres are well covered with bacon bits.
    Rolling egg balls on bacon
  7. Can be served on a plate or in paper muffin cups. Enjoy it!
    Bacon Egg Fat Bombs Recipe
Recipe Notes

For the Bacon Egg Fat Bombs (6 in total, serving size of 1 piece):

Macros (per serving): Calories: 190 – Fat: 18 g – Net carbs: 0.3 g (total carbs: 0.3 g, fiber: 0 g) – Protein: 6.9 g

For the Guacamole Fat Bombs  (6 in total, serving size of 1 piece)

Macros (per serving): Calories: 190 – Fat: 17.9 g – Net carbs: 1.2 g (total carbs: 3 g, fiber: 1.8 g) – Protein: 5.4 g

 

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