Amazing Keto Bacon & Guacamole Fat Bombs

Do you need fat bombs on the ketogenic diet? No, you don't. I'd like to clarify something about these high-fat snacks: they are not suitable for everyone and you shouldn't be upping your fat intake if you don't need to. Here is when you can include fat bombs:

  • They are great for those who need to add healthy fats into their diet to meet their personal macronutrient targets
  • If you're on the FAT FAST
  • They can be used as pre or post workout snacks
  • Finally, they're great party snacks

Unlike regular guacamole, this one doesn't include tomatoes because they would make the mixture too runny. Using butter has the desired effect and the fat bombs are firm. Avocados, which are used to make them, tend to brown and create an unwanted effect. To minimise browning, make them in small batches so you don't have to store them for a long time. Also, make sure you use lime juice and keep them in an airtight container.


  • 1/2 large avocado (100 g / 3.5 oz)
  • 1/4 cup butter or ghee, softened at room temperature - you can make your own ghee (55 g / 2 oz)
  • 2 cloves garlic, crushed
  • 1 small chili pepper, finely chopped
  • 1/2 small white onion, diced (35 g / 1.2 oz)
  • 1 tbsp fresh lime juice (~ 1/4 lime)
  • freshly ground black or cayenne pepper
  • 1/4 tsp salt or more to taste (I like pink Himalayan)
  • 1-2 tbsp freshly chopped cilantro
  • 4 large slices bacon (120 g / 4.2 oz)


  1. Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. I made a double batch of Bacon & Guacamole Fat Bombs and used them as party snacks!
  2. Halve, deseed and peel the avocado. Place the avocado, butter, chili pepper, crushed garlic, cilantro and lime juice into a bowl and season with salt and pepper.
  3. Mash using a potato masher or a fork until well combined. Add the diced onion and mix well.
  4. Pour in the bacon grease from the tray where you baked the bacon and mix well. Cover with a foil and place in the fridge for 20-30 minutes.
  5. Crumble the bacon into small pieces and prepare for "breading." Remove the guacamole mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
  6. Eat immediately or store in the fridge in an airtight container for up to 5 days.