Pimento Cream Cheese Fat Bombs
Pimento Cream Cheese Fat Bombs are nutty, cheesy, and addictive! These little cheesy balls only take a few minutes to prep and make a decadent low-carb snack.
- ¼ cup cream cheese (softened)
- 1 cup extra sharp cheddar cheese (grated)
- 1 cup sharp cheddar cheese (grated)
- 1 ½ tbsp. mayonnaise
- 3 ½ tbsp. chopped pimentos (drained)
- ¼ tsp. onion powder
- 1/8 tsp. black pepper (ground)
- 1/8 tsp. salt
- 1 tsp. cider vinegar
- ½ tsp. hot sauce
- 1 cup toasted pecans (chopped)
Grate the extra sharp and sharp cheddar cheese and add to a small food processor or a large mixing bowl.
Blot the pimentos dry and add to the bowl. If using a food processor, reserve 1 tablespoon of pimentos.
Add the cream cheese, mayonnaise, onion powder, pepper, salt, cider vinegar, and hot sauce. If using a food processor, process until smooth, then stir in the remaining 1 tbsp of pimentos. If using a bowl, stir the mixture until well-combined.
Place in the refrigerator for about 30 minutes.
Spread the chopped pecans on a small plate.
Scoop a tablespoon of the mixture and roll it between your palms to form a ball.
Roll the ball in the chopped pecans until covered.
Repeat until you’ve used all of the pimento cheese mixture. You should end up with about 8 balls.
This recipe makes 8 fat bombs. Each serving is 1 fat bomb.
Make sure to grate your own cheddar. Pre-grated cheddar is drier and will not give you the same creamy texture.
These fat bombs can be stored in the refrigerator in an airtight container for up to 5 days.
When you're ready to enjoy one, I recommend letting it sit out at room temperature for about 10 minutes before eating.
Calories: 247kcal | Carbohydrates: 3.5g | Protein: 9.7g | Fat: 22.2g | Saturated Fat: 4.8g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 6.7g | Trans Fat: 0g | Cholesterol: 31.4mg | Sodium: 233.2mg | Potassium: 75.8mg | Fiber: 1.4g | Sugar: 0.9g | Vitamin A: 500IU | Vitamin C: 6.4mg | Calcium: 292mg | Iron: 0.5mg | Net carbs: 2.1g