Savory Salmon Fat Bombs

Preparation time:

Hands-on:    10 minutes
Overall:     1-2 hours

Nutritional values (per serving / 1 piece):

Total Carbs0.5grams
Net Carbs0.5grams
of which Saturated7.8grams
Magnesium and potassiumtrace
Macronutrient ratio: Calories from carbs (1.6%), protein (8%), fat (90.4%).

Ingredients (makes 15 servings):

  • 1 cup full-fat cream cheese (200 g / 7.1 oz)
  • ⅔ cup butter, grass-fed (150 g / 5.3 oz)
  • 1 package smoked salmon or smoked mackerel (100 g / 3.5 oz)
  • 1 tbsp fresh lemon juice (~ ¼ lemon)
  • 2 tbsp freshly chopped dill (or 2 tsp dried) - skip if using mackerel
  • optionally: pinch salt (I like pink Himalayan)
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Place the cream cheese, butter and smoked salmon into a food processor.
  2. Add fresh lemon juice and dill and pulse until smooth. I'm using my Kenwood mixer with a food processor attachment.
  3. Line a tray with parchment paper and create small fat bombs using ~ 2 tbsp of the mixture per piece (15 pieces per recipe). Garnish with more dill and place in the fridge for 1-2 hours or until firm.
  4. Alternatively, simply spoon the mixture into an airtight container and keep refrigerated. When ready to be served, just spoon out 2 tablespoons per serving. Eat on top of crunchy lettuce leaves or as spread on top of Ultimate Keto BunsHealthy Low-carb Bagels or Low-carb "Rye" bread.


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