Savory Mediterranean Fat Bombs
Try this Savory Mediterranean Fat Bombs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 2 cloves garlic crushed
- freshly ground black pepper
- 1/4 cup butter or ghee softened at room temperature - you can make your own ghee (55 g / 2 oz)
- 1/4 tsp salt or more to taste (i like pink himalayan)
- 1/2 cup cream cheese full-fat (100 g / 3.5 oz)
- 2-3 tbsp freshly chopped herbs (basil thyme and oregano) or 2 tsp dried herbs
- 4 pieces sun-dried tomatoes drained (12 g / 0.4 oz)
- 4 olives, pitted kalamata or other type (12 g / 0.4
- 5 tbsp parmesan cheese grated (25 g / 0.9 oz)
- Carbohydrate 7.19211375412709 g
- Cholesterol 134.475000110815 mg
- Fat 41.9921137845345 g
- Fiber 0.195562494277954 g
- Protein 10.2938312571035 g
- Saturated Fat 23.7382731444975 g
- Serving Size 1 1 recipe (130g)
- Sodium 492.948625366001 mg
- Sugar 6.99655125984914 g
- Trans Fat 5.82056562985516 g
- Calories 440 calories
Cut the butter into small pieces and place in a bowl with the cream cheese. Leave it on a kitchen counter for 20-30 minutes to soften. Mash with a fork and mix until well combined. Add the chopped sun-dried tomatoes and chopped kalamata olives.Add freshly chopped herbs (or dried), crushed garlic and season with salt and pepper. Mix well and place in the fridge for 20-30 minutes to solidify.Remove the cheese mixture from the fridge and start creating 5 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the grated parmesan cheese and place on a plate. Eat immediately or store in the fridge in an airtight container for up to a week. Enjoy!
