Bacon Guacamole Fat Bombs

Bacon Guacamole Fat Bombs are a rich, savory keto snack made from creamy avocado, smooth cream cheese, and crispy bacon, brightened with lime, garlic, cumin, and fresh cilantro. The mixture is chilled and shaped into convenient bite-sized portions, giving you a snack that is high in healthy fats, low in carbs, and full of bold flavor. Enjoy them straight from the fridge whenever you need a satisfying, grab-and-go keto boost.

Course Appetizer, Snack

Cuisine American, Keto

Keyword avocado bacon bites, bacon guacamole fat bombs, cream cheese fat bombs, keto fat bombs, low carb snack

Prep Time 20

Cook Time 15

Total Time 35

Servings fat bombs

Calories 145kcal

Equipment

Skillet
Mixing bowl
Fork or potato masher
Knife and cutting board
measuring spoons
Baking sheet or plate
Parchment Paper

Ingredients

For the Bacon Guacamole Mixture

8 slices thick-cut bacon cooked until very crispy and crumbled, divided
2 medium ripe avocados pitted and peeled
4 ounces full-fat cream cheese softened to room temperature
2 tablespoons fresh lime juice
1/4 cup fresh cilantro finely chopped
1 clove garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika optional, for extra smokiness
1/4 teaspoon fine sea salt or to taste, depending on saltiness of bacon
1/8 teaspoon ground black pepper or to taste

For Shaping and Coating

1 tablespoon olive oil or avocado oil, for lightly greasing hands if needed
1/4 cup reserved crispy bacon crumbles from the cooked bacon above, for rolling the fat bombs

Instructions

Line a baking sheet or large plate with parchment paper and set it aside for chilling the fat bombs.
Cook the bacon in a skillet over medium heat until very crispy, then transfer it to a paper towel lined plate to drain and cool completely.
Crumble the cooled bacon into small bits, measure out about 1/4 cup of crumbles for coating, and set that portion aside in a shallow dish.
Add the avocados to a mixing bowl and mash them with a fork until mostly smooth with only small chunks remaining if you like a bit of texture.
Add the softened cream cheese, lime juice, cilantro, minced garlic, ground cumin, smoked paprika, salt, and pepper to the bowl with the mashed avocado.
Fold in the remaining bacon crumbles, reserving the portion set aside for coating, and stir until the mixture is thick, creamy, and evenly combined.
Taste the mixture and adjust the lime juice, salt, and pepper to your preference, keeping in mind that the coating bacon will add extra saltiness.
Chill the bowl of bacon guacamole mixture in the refrigerator for about 20 minutes until it firms up and is easier to shape.
Lightly grease your hands with a small amount of olive oil if the mixture is sticky, then scoop about 2 tablespoons of the chilled mixture and roll it between your palms into a compact ball.
Roll each ball in the reserved bacon crumbles to lightly coat the outside, then place it on the prepared parchment lined baking sheet.
Repeat with the remaining mixture to form about 12 fat bombs, then refrigerate them for at least 30 minutes or until firm enough to pick up easily.
Serve the bacon guacamole fat bombs chilled straight from the refrigerator, and store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

For the best texture, use avocados that are just ripe and not overly soft so the fat bombs hold their shape well. If you prefer a smoother result, beat the softened cream cheese with a hand mixer before adding the avocado. To minimize browning, press plastic wrap directly onto the surface of the fat bombs before sealing the container, and keep them well chilled. You can freeze the fat bombs on a parchment lined tray until solid, then transfer them to a freezer-safe container for longer storage and thaw in the refrigerator before serving.

Nutrition