Creamy & Crunchy Egg Balls

I have very few recipes that I made up by myself – I curate (choose something that I think looks “do-able” and might taste yummy) and try and make it – see if it works for me on my fitness and health journey. This one is adapted from Keto Fat Bombs (2nd edition) by Adele Baker

  • Author: Adele Baker
  • Prep Time: 40
  • Total Time: 40


  • 2 medium hard-boiled eggs
  • 2 Tbsp cream cheese
  • 1 Tbsp coconut oil, melted
  • 2 slices prosciutto, cooked, crumbled


  1. Place eggs, cream cheese, and coconut oil in a food processor and pulse until well mixed.
  2. Refrigerate mixture for 30 minutes, or until it solidifies.
  3. Once egg mixture is solid, remove from refrigerator and shape into 6 balls.
  4. Place prosciutto crumbles on a medium plate and roll individual balls through to coat.
  5. Serve immediately or refrigerate in an airtight container up to 4 days.


  • Serving Size: 6
  • Calories: 67
  • Fat: 6
  • Carbohydrates: 0 net
  • Protein: 4