Savory sesame fat bombs

Savory sesame fat bombs

Problem: Asian-inspired dishes are delicious but can sometimes be a bit too lean to be keto. Solution: These savory, buttery fat bombs are fun, delicious, and add healthy fat and sesame flavors to soups and stir-fries. So drop one into your favorite Asian dish and enjoy!

Savory sesame fat bombs

Problem: Asian-inspired dishes are delicious but can sometimes be a bit too lean to be keto. Solution: These savory, buttery fat bombs are fun, delicious, and add healthy fat and sesame flavors to soups and stir-fries. So drop one into your favorite Asian dish and enjoy!
USMetric
4 servingservings

Ingredients

  • 4 oz. 110 g butter, at room temperature
  • 2 tbsp 2 tbsp sesame oil
  • 1 tsp 1 tsp sea salt
  • ¼ tsp ¼ tsp chili flakes
  • 2 tsp 2 tsp (6 g) sesame seeds, toasted

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start by adding sesame seeds to a dry, hot pan and roast them for a couple of minutes while stirring the entire time; be careful not to burn them. Once they are golden brown and start popping, they are done. Transfer immediately to a plate or shallow bowl and set aside.
  2. Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for 15 minutes or more.
  3. Shape the butter mixture into balls the size of walnuts, approximately half an ounce (15 g or 1 Tbsp) each. Roll each ball in the toasted sesame seeds. Store in the fridge or freezer.

Tip!

Make a big batch and store in the freezer! Alternative flavors are ginger, wasabi, coriander and curry.

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6 comments

  1. Kawtar
    What’s the alternative for sesame oil ? Can we use coconut oil instead ?
  2. 1 comment removed
  3. Denita R.
    I would suggest reducing the salt. I followed the recipe and it came out super salty! Other than that, they were delicious!
  4. Marie
    2 tsp of sesame seeds is only sufficient to coat 1 ball, the amount should be quadrupled. Also, I found these very annoying to form, the oil makes the butter melt much faster than normal as you handle it. If I make them again I might try freezing the mixture first. I agree about the salt. I used salted butter and just a little pinch of additional salt. Perhaps the recipe needs to specify if the butter is meant to be unsalted.
  5. rAUNY
    This is the worst receipe I have ever made from this sight! The butter etc. never was able to make into
    balls even after many attempts. Not happy at all about this as making for a birthday party.
    What a mess!!! Is there anyway to thicken the receiipe???
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    This is the worst receipe I have ever made from this sight! The butter etc. never was able to make into
    balls even after many attempts. Not happy at all about this as making for a birthday party.
    What a mess!!! Is there anyway to thicken the receiipe???

    If the butter was too warm, it may need longer in the refrigerator to set back up.

  7. Kristie
    These are really good in soup, but I had trouble making them - it was a mess and I had melted butter up to my elbows. So I changed things up by softening the butter in the micro, then added the sesame oil, seeds and chili, mixed it up and poured/spooned it into an ice cube tray. Put in the freezer for a bit and then just pop them out of the tray (might need to run the bottom of the tray under hot water first). Then I just keep them in the fridge or freezer for when needed. They're not as pretty, but less mess and taste just as good. Also agree, that if you use salted butter, you don't need to add additional salt or very little if you do.

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