Dill Pickle Fat Bombs – Low Carb / Keto
Ingredients
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 2 tbsp sour cream
- 2 –3 tbsp finely chopped dill pickles adjust to taste
- 1 tsp dill pickle juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill optional
- Salt and pepper to taste
- Optional: 1 tbsp fresh dill chopped
- Optional Coatings: crushed pork rinds smoked paprika, fresh dill
Instructions
- Beat cream cheese, butter, and sour cream until smooth and creamy.
- Fold in pickles, pickle juice, garlic powder, onion powder, dried dill, salt, and pepper; taste and adjust seasoning.
- Scoop into 1-inch balls and roll smooth; optionally coat with pork rinds, paprika, or dill.
- Refrigerate at least 1 hour to firm up; can be frozen for longer storage.
Notes
Adjust pickle juice and pickles for preferred tanginess.
Add extra cream cheese if mixture is too soft.
Great for meal prep or portable keto snack packs.
Bring to room temperature 5–10 min before serving for softer texture.