1 package cream cheese (full fat)
1/2 cup dill pickles (diced)
1/2 cup cheddar cheese
1/2 teaspoon garlic powder
1 tablespoon pickle juice
2 tablespoons green onions
1 tablespoon fresh dill (chopped)
10 slices of bacon
Fry bacon until crispy, then set aside to cool.
In a large bowl, mix the cream cheese with the diced up pickles, shredded cheddar cheese, chopped dill, garlic powder and pickle juice.
Mix until very well combined
Chop up the cooked bacon and green onions, then mix them in a small bowl.
Make 12 tablespoon sized balls with the pickle and cream cheese mixture ( I used a cookie scoop)
Then roll the balls in the bacon and green onions.
This recipe makes 12 dill pickle fat bombs
Fat 9.9 g
Protein 4.3 g
Carbs 1.8 g
Fiber 0.2 g
Net carbs 1.6 g