Fat Bomb: Egg Tapenade 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 large eggs
  • 12 large kalamata olives, pitted
  • 3 oz anchovy fillet
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp chia seeds


  1. Place eggs, olives, anchovy fillet, and coconut oil in a food processor and pulse until mixed but not over blended.
  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 chia seeds 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: 86
  • Fat: 6
  • Carbohydrates: 2 net
  • Protein: 5