These Keto Cheese Ball Fat Bombs are the perfect little bite! Wrapped in prosciutto and fried until crisp they’re perfect for an easy appetizer or mid-day snack!
These Keto Cheese Ball Fat Bombs with Crispy Prosciutto are the literally, the bomb. These little bites of deliciousness make a perfect snack or appetizer no matter the occasion. Black tie event? They’re perfect. Chilling on the couch watching the big game in sweatpants? Equally as perfect.
Speaking from personal experience, if there’s a party going on you can find me near the cheese ball. That much I can pretty much guarantee. I have several reasons, first off is that they’re obviously delicious. There really isn’t an argument to be made against them other than the typical tastebud delivery vessel is a cracker of some sort, which typically is too high carb for us ketonians.
The second reason is if I’m at a party my party trick is to be the most introverted person there (I’m undefeated btw), and having an appetizer that requires one hand to hold the plate and another for the cracker (or flacker in my case) means I don’t have to shake hands with people I don’t know and I can stay quietly in the background, aka my comfort zone.
I really want to branch out and be more personable, so I came up with a compromise. I made these cheese balls portable. Now I don’t have an excuse and, trust me on this, the best cheese ball is one that’s wrapped in prosciutto. So the next party, pot luck, or shindig you throw or attend, make sure these bad boys are a part of it. For you, it means delicious little flavor explosions, and for me, it could mean meeting new people or at the very least not being that awkward guy in the corner.
Keto Cheese Ball Fat Bombs
- 8 ounces cream cheese
- 2 green onions minced
- 1/4 cup chopped pecans
- 1/4 cup minced green bell pepper
- 1/4 teaspoon garlic salt
- 3 ounces prosciutto
- In a medium mixing bowl combine all of the ingredients except for the prosciutto. Mix well then form into 8 balls.
- Place the cheese balls on a parchment-lined plate and freeze for 20 – 30 minutes until firm.
- Wrap the cheese balls in prosciutto then place in a hot skillet for 1-2 minutes per side until the prosciutto is crispy. Serve immediately or store refrigerated for up to one week. You can reheat in a hot skillet but they are also great cold.