Ingredients
3 large eggs
1 pound halal beef breakfast sausage (low-carb preferred)
1 cup sharp cheddar cheese, shredded
8 oz cream cheese, softened
4 oz butter, melted
1/4 cup almond flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, add the eggs and beat until slightly foamy.
Add the soft cream cheese and butter, mixing until smooth and combined.
Incorporate the halal beef sausage, ensuring it’s well blended into the mixture.
Mix in the shredded cheddar cheese, almond flour, garlic powder, salt, and pepper.
Spoon the mixture into 12 equal portions on the prepared baking sheet, shaping each into a ball or flattened patty.
Bake for 25 minutes or until golden and firm on the edges.
Let the fat bombs cool slightly before serving or transferring to an airtight container for storage.
Notes
Store fat bombs in the refrigerator for up to 5 days or freeze for 2-3 months.
Reheat gently in a toaster oven for best texture.
For a lower-fat option, substitute some of the butter with melted coconut oil.
You can customize the flavor by adding herbs like sage or thyme in place of garlic powder.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American, Halal, Keto
- Diet: Keto, Halal, High-Fat
Nutrition
- Serving Size: 1 fat bomb
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 75mg