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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3 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.

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