Fat Bomb: Greek Style Fat Bomb 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: 20
  • Total Time: 20


  • 1 cup cream cheese, softened
  • 1 cup butter, softened
  • 2-3 Tbsp freshly chopped herbs (any combination of basil, thyme, oregano and/or parsley works great) or 2 tsp of dried herbs
  • 4 sun-dried tomatoes, drained
  • 4 Kalamata olives, pitted, chopped2 cloves garlic, crushed
  • Black pepper, to taste1 tsp sea salt
  • 5 Tbsp Parmesan cheese, finely grated


  1. Mash the butter and cream cheese together with a fork and mix until well combined. Mix in the sun-dried tomatoes and Kalamata olives.
  2. Stir in the herbs, garlic, salt and pepper. Mix and refrigirate for 20-30 minutes.
  3. Make 5 balls out from the mixture. A spoon or an ice-cream scooper works well.
  4. Place the grated Parmesan cheese in a shallow dish.  Roll each ball in the cheese and place on a plate. Serve or store in the fridge in an airtight container for up to a week.


  • Serving Size: 5
  • Calories: 200
  • Fat: 19.8
  • Carbohydrates: .8 net
  • Protein: 3.67