Olive Tomato Basil Fat Bombs
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Olive Tomato Basil Fat Bombs
- Prep Time: 15
- Total Time: 30
Ingredients
Scale
- 1 (8 0z) cream cheese package, softened at room tempature
- ¼ cup ghee
- 3 tablespoon fresh basil, finely chopped
- 1 garlic clove, finely chopped
- 1/3 cup sun dried tomatoes, drained and finely chopped
- 8 kalamata olives, pitted, chopped
- 1 ½ cup finely shredded parmesan cheese
- ¼ teaspoon freshly ground pepper
Instructions
- Line a small baking sheet with parchment paper and set aside.
- On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
- Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
- Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
- In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
- Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.
Nutrition
- Serving Size: 20
- Calories: 91
- Sugar: 1
- Sodium: 153
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Protein: 3
- Cholesterol: 23
I’ve never heard of these! Sounds great for Italian night!
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