Keto Dill Pickle Fat Bombs

🥒 Keto Dill Pickle Fat Bombs

Ingredients

• 8 oz cream cheese, softened

• ½ cup shredded cheddar cheese

• ¼ cup dill pickles, very finely chopped

• 1 tbsp pickle juice

• 1 tbsp fresh dill (or 1 tsp dried)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Black pepper, to taste

Optional Coating

• Extra chopped dill

• Crushed pork rinds

• Everything bagel seasoning (check carbs)

Instructions

1. In a bowl, mix cream cheese and cheddar until smooth.

2. Stir in chopped pickles, pickle juice, dill, garlic powder, onion powder, and pepper.

3. Chill mixture 20–30 minutes until firm enough to handle.

4. Roll into 1-inch balls.

5. Roll in optional coating if desired.

6. Refrigerate at least 1 hour before serving.

🧊 Storage

• Store in an airtight container in the fridge up to 5 days

• Can be frozen for up to 1 month

🔄 Easy Variations

• Spicy: Add a pinch of cayenne or chopped jalapeño

• Extra tangy: Add a little more pickle juice

• No balls: Press into a dish, chill, and cut into squares

ℹ️ Quick Note

These are high in fat and rich, so they’re best enjoyed in small portions and as part of a balanced diet.

If you want, I can also share:

• A bacon dill pickle version

• Ranch-style fat bombs

• Or turn this into a dip instead of fat bombs