The recipe that I’ll be sharing today combines two of my favorite things to enjoy as a snack – beef jerky and fat bombs. Calling this recipe for savory beef jerky fat bombs “genius” is no exaggeration either. It’s absolutely incredible how good these fat bombs actually turn out. Not only do you get to enjoy fat bombs that have been coated in finely chopped beef jerky, but the fat bombs themselves are absolutely loaded with flavor thanks to being made with a phenomenal mix of ingredients that includes onion powder, garlic powder, and Parmesan cheese. And the best part about these fat bombs? You can mix things up every time you make them by using different beef jerky flavors if you’d like – I especially love making them with teriyaki and sweet chipotle flavors.
Beef Jerky Fat Bombs? More Like Flavor Bombs
The first thing that you’re going to want to do when making this recipe is to prepare the fat bombs themselves. They’re actually quite easy to make – you’ll just have to combine your room temperature cream cheese and unsalted butter with ¼ teaspoon each of onion powder, garlic powder, and grated Parmesan. The cream cheese and butter will serve as the glue that holds your fat bombs together while also adding in a ton of saturated fat and protein content. The cream cheese along adds a whopping 35 grams of fat – all in a great mix of saturated, polyunsaturated, and monounsaturated fat.
I’m sure you can already imagine just how much flavor the onion powder, garlic powder, and Parmesan add. More importantly, they help to make these fat bombs incredibly nutritious. Garlic and onion in particular are definitely what I would call “superfoods”. They aren’t just great for giving your immune system a boost – studies have also found some pretty remarkable cancer prevention properties in each of them. (1) The taste provided by the Parmesan cheese goes perfectly with the garlic and onion as well. The grated Parmesan also provides even more healthy fats, protein, calcium, vitamin A, and other essential nutrients. Regular cheese consumption is also linked with lower incidences of cardiovascular disease – yet another great reason to enjoy it as often as you’d like! (2)
After adding everything into a bowl, season with a bit of salt and black pepper and mix to combine. You’ll then want to throw the mixture in the fridge for about one hour – just long enough for the mixture to be hard enough to roll into balls. Next, roll each ball in the chopped beef jerky before freezing them for about a half hour to allow them to set. The fat bombs can then be stored in an airtight container and kept in the fridge until you’re ready to enjoy them.
More Fat Bomb Recipes:
Strawberry Cheesecake Fat Bombs
Easy 5-Ingredient Chocolate Peanut Butter Fat Bombs
Coconut Oil Fat Bombs
Jalapeno Cream Cheese Fat Bombs
Peanut Butter and Jelly Fat Bombs
High Protein Dark Chocolate Fudgy Delight Fat Bombs
Savory Beef Jerky Fat Bombs (These are Genius!)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 1x
3 ½ oz cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
¼ tsp onion powder
¼ tsp garlic powder
¼ cup grated Parmesan
salt, black pepper to taste
1 ½ oz beef jerky, finely chopped
- In a bowl place the cream cheese, butter, Parmesan cheese, garlic powder and onion powder.
- Season to taste with salt and black pepper.
- Mix to combine.
- Refrigerate the mixture for one hour or until it’s hard enough to roll into balls.
- Divide the mixture into 10 balls.
- Roll each ball into the chopped beef jerky.
- Freeze for 30 minutes.
- Keep the fat bombs in an airtight container in the refrigerator.