Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Maple Bacon Fat Bomb recipe.
Maple Bacon Fat Bomb
Ingredients
- 8 slices of bacon
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 tablespoons sugar-free maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
- Cook the bacon until crispy, then chop it into small pieces. Set aside.
- In a mixing bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.
- Add the sugar-free maple syrup, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix until well combined.
- Stir in the chopped bacon pieces until evenly distributed throughout the mixture.
- Line a mini muffin tin with paper liners.
- Spoon the bacon maple cream cheese mixture into the mini muffin liners, filling each one almost to the top.
- Place the muffin tin in the refrigerator and chill for at least 1 hour, or until the fat bombs are firm.
- Once firm, remove the fat bombs from the muffin tin and store them in an airtight container in the refrigerator.
Makes 16 Servings
Based on Brands and ingredients we use
Per Serving = 83% Fat | 3% Carbs | 14% Protein
