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Keto Breakfast Fat Bombs

Keto Breakfast Fat Bombs

Keto Breakfast Fat Bombs

These Keto Breakfast Fat Bombs are a true lifesaver for frantic (Monday) mornings.  Personally, when I wake up in the morning after my alarm clock gives out a warning I don’t think I’ll ever make it on time.  By the time I grab my books and give myself a look, I’m at the corner just in time to see the bus fly by…wait no, scratch that…that’s Zach Morris, not me. Either way, I’m sure we’ve all had those mornings where we were saved by the bell, so let these little bacon covered bites of heavenly deliciousness make your mornings more calm*, I guess you could say you’re saved by the (fat) bomb.

As you could probably figure out I love my cast iron skillets, but my second favorite piece of cookware is definitely the Instant Pot, followed by my smoker/grill combo but I’m getting off track.  Anyway, if you’ve never made hard boiled eggs in the Instant Pot, no offense… but you’re doing it wrong. This post from SkinnyTaste covers all the details to make perfect hard-boiled (or soft-boiled) eggs every time that are the absolute easiest to peel.  

Keto Breakfast Fat Bombs.jpg

As for the bacon, I lay it out in my biggest iron skillet and bake it in the oven while the eggs are in the Instant Pot, the timing works out almost perfectly.  If you’ve got a busy week at work or are going through finals week as a student (or teacher) make these bad boys the Sunday before and roll them into 10 balls rather than 8 and have 2 for breakfast all week long, rather than skipping breakfast and subjecting yourself to UIF (Unintentional Intermittent Fasting).

*I know grammatically it should have been “calmer”, but that didn’t rhyme.

Keto Breakfast Fat Bombs
Yield: 8 (1 bomb per serving)

Keto Breakfast Bombs

These easy Keto Breakfast Fat Bombs are made with cream cheese, green onion, eggs, and bacon for one delicious and portable morning meal.

prep time: 30 minscook time: total time: 30 mins


  • 4 hardboiled eggs, chopped
  • 8 ounces cream cheese
  • 2 tablespoons minced green onion
  • 1 lb bacon, cooked and crumbled 


  1. In a medium bowl mix together the egg, cream cheese and  green onion. Roll into 8 balls. Place the balls in the freezer for 10 minutes to set just a bit. 
  2. Place the crumbled bacon on a plate and roll the balls in the bacon pressing the bacon slightly into the ball. Store in an airtight container in the refrigerator for up to 4 days. 



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