Bacon & Egg Fat Bombs
Martina Slajerova- Ready in 45m
- 0.2 g net carbs
- 185 kcal
- Serves 6
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I'm a big fan of savoury fat bombs and these are just as delicious as my Bacon Guacamole Fat Bombs!
Don't get me wrong, I like their sweet version too and have even created several recipes for all kinds of keto fat bombs.
If you are one of those people who don't want to include any low-carb sweeteners, savoury snacks are a better option. Unlike sweet fat bombs, savoury fat bombs are more filling and don't seem to trigger cravings. Enjoy!
Step-by-step
Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. (note: I made a double batch of the fat bombs and used them as party snacks!)
Boil the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like love and always use this egg timer! When chilled, peel off the shells.
Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
Add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease and combine well. Place in the fridge for 20-30 minutes or until it's solid and easy to form fat bombs.
Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
Enjoy by itself or with my Ultimate Keto Buns. Eat immediately or store in the fridge in an airtight container for up to 5 days. Also, make sure you check out my Bacon & Guacamole Fat bombs!
Recipe
Bacon & Egg Fat Bombs
★★★★★4.6Easy bite-sized keto snacks made with boiled eggs, heart-healthy mayonnaise, and rolled in crispy bacon.
- Hands on
- 10m
- Overall
- 45m
- Servings
- 6
- 0.2 g
- Net carbs
- 5 g
- Protein
- 18.4 g
- Fat
- 185
- kcal
Ingredients makes 6 fat bombs
Instructions
Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. (note: I made a double batch of the fat bombs and used them as party snacks!)
Boil the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like love and always use this egg timer! When chilled, peel off the shells.
Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
Add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease and combine well. Place in the fridge for 20-30 minutes or until it's solid and easy to form fat bombs.
Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
Enjoy by itself or with my Ultimate Keto Buns. Eat immediately or store in the fridge in an airtight container for up to 5 days. Also, make sure you check out my Bacon & Guacamole Fat bombs!
Nutrition per serving, 1 piece
Carbs 0%Protein 11%Fat 89% of calories
- Net carbs
- 0.2 g
- Total carbs
- 0.2 g
- Fiber
- 0 g
- Sugars
- 0.1 g
- Protein
- 5 g
- Fat
- 18.4 g
- Saturated fat
- 7.5 g
- Calories
- 185 kcal
- Sodium
- 297 mg · 12.9% RDA
- Magnesium
- 6 mg · 1.43% RDA
- Potassium
- 77 mg · 3.86% EMR
Nutrition by ingredient
| Per 1 piece | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.1 g | 1.6 g | 24 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 7.7 g | 68 |
| Mayonnaise | 0 g | 0.1 g | 4.1 g | 37 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Bacon, streaky (high fat content), organic | 0 g | 2.7 g | 5 g | 56 |
| Total | 0.2 g | 5 g | 18.4 g | 185 |
Serving size 1 piece
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Low FODMAP
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Comments & ratings (116)
Also, do they freeze?
No, I wouldn't personally freeze these.
This was a disaster. Just fell apart when trying to make balls to roll in bacon. What a mess! Threw it in the freezer in hopes of salvaging since I tripled recipe for party.
I'm sorry to hear that Yvonne, that must have been disappointing! Was the mixture perhaps too soft or too solid (if you refrigerated before coating)? I'm sure it will be great as a dip though!
Delicious, easy and simple. Thank you for sharing Martina. I've included it our Banting (the South African version of low carb & keto) breakfast recipe roundup.
Thank you so much for including my recipe Di-Di! ❤️
I make something similar but process it all together then spread it in a container and cut into squares when semi frozen.Easier and less messy.
I made these for a family gathering and they were a hit! My family calls them “Deconstructed Devil Eggs”. Going to recreate them again for our Christmas gathering.
That's a great name for these! 😊
That is far too much butter. I'm not just saying that from reading it. I'm eating it right now and want to throw up. I suggest 1/8 of a cup and 3 eggs.
The recipe says to crisp the bacon in the oven on parchment paper. Later it says to add bacon grease to mixture of butter, eggs, mayo, salt & pepper. Where is the bacon grease from? Did you have a previous edition of this recipe that called for frying the bacon?
Hi Jan, I just poured the grease from the tray into the bowl with eggs (see step 4). I hope this helps!
But there's no mention of the bacon grease in the ingredients list. Nor any measurements on how much to use.
Hi Rhonda, it's the fat you get after baking the bacon in step 1 (in the ingredients it's just part of the raw bacon). You just pour it in the mixture in step 4.
My husband will not touch anything with mayo and is allergic to cheeses and most dairy, you replied to another comment that they could add cream cheese, is there a reason for this? Would they not work if I simply omitted the mayo?
I think it will work with cream cheese because I made a similar savoury fat bomb recipe with it (although this does not include eggs): Mediterranean Cheese Balls I hope this helps!
Martina,
Any plans to add these to the Keto Diet App?
Hi Jonathan, all blog meals can be found in the app in KetoDiet Blog > search for the meal. You can then add it to the Planner using the "plus" icon, or make it a favourite by tapping on the "heart" icon so you can then easily find all your favourite recipes.
They look great and perhaps handy for travelling (eat in airport on layovers vs. bad airport food). I am going to try immediately
Pink Himalayan salt contains NO iodine, therefore if this is the only salt you use you are libel to get a goiter.
Pink Himalayan salt is flooding the western markets as it is illegal to sell it where it is mined because of the lack of Iodine.
Iodine deficiency is far more common in developing countries. Apart from iodised salt, there are other sources of iodine: sea vegetables, fish, yogurt, eggs, cheese, etc. Therefore, it would be incorrect to assume that using only pink Himalayan salt causes thyroid issues.
Hi,
Can these be microwaved? I would like to make them for my husband to eat in the morning's.
Hi Marlene, I wouldn't microwave them - due to the high fat content they would melt.
I didn’t like these at first. Then I realized it was because of the cold bacon and grease. So I microwaved and, yes, they did melt, but I
Like them a lot better warm!
I’m super excited to try these but need some help! Mine turned out soupy, maybe because I used 5 pieces of bacon instead of 4?? Are there any suggestions for thickening it up so I can make them
Into balls? Thanks!
Hi Vicky, was it too soft? Then perhaps you used too much mayonnaise and not enough butter? I can't think of anything else - too much mayo would make it too soft.
Or the extra grease from 5 strips of bacon... I would think adding another egg... Or half an egg more would thicken it up.
That's true because not all bacon is equal and some may contain more fat which only solidifies once chilled.
Can anyone tell me the calorie content? Thanks
Hi Julie, it is listed as "kcal".
How many calories per serving?
Hi Shawna, it is listed as "kcal".
How many calories are in this recipe per piece?
Hi Sheila, it is listed as "kcal".
My fat bombs won't roll into balls. They're just crumbling apart. Any idea why that might be?
Hi Meranda, was the butter softened? If looks like it may have been too solid?
Can these be frozen and thawed later? This was my first time making them and I think I added too much liquid. They're mushy. 😊
I don't think so - I wouldn't freeze them.
I made these and they were delicious! I was wondering though. There are 18.4g of fat in each bomb (if you make 6) . Meaning that 6 would be 110.4. I doubled the recipe (220.8g of fat for 12) but I guess I made them too big or something lol because I don’t was only able to make 7. To figure out how much fat is in each, couldn’t I just take the total (220.8g) and divide it by 7 (how many I made)? I hope this makes sense and I appreciate any feedback!
Absolutely! That will give you fat per serving 😊
I am new to the keto diet and I have tried these a couple of times now and they came out perfect every time. I really like the idea of fat bombs and they are so small and easy to take everywhere. Going to try some of the others as well! Thanks for the recipe!