Keto pork belly bacon bombs are a serious savory indulgence: tender shredded pork belly stirred into a zesty, creamy filling with horseradish and Dijon, then rolled in a crunchy armor of crispy bacon. Served on lettuce leaves, they make a perfect party appetizer or game-day bite. With 0.3 g of net carbs per serving, the macros are as bold as the flavor.
Get ready for a flavor explosion! These Keto Pork Belly Bacon Bombs are the ultimate savory indulgence. We’re talking tender, shredded pork belly mixed into a zesty, creamy filling, then rolled in a crunchy armor of crispy bacon. They’re the perfect low-carb appetizer for parties, game day, or any time a serious craving for something delicious strikes.
Ingredients
• 3 slices bacon
• 8 ounces / 227g (8 oz) cooked pork belly, shredded
• ¼ cup / 58g (2.05 oz) mayonnaise
• 1 tablespoon / 15g (0.53 oz) freshly grated horseradish
• 1 tablespoon / 15g (0.53 oz) Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 6 large lettuce leaves, for serving
Instructions
1. Directions
2. Preheat your oven to 325°F / 165°C. Arrange the bacon slices in a single layer on a baking sheet and cook for 30-35 minutes, or until perfectly crispy. Transfer the bacon to a paper towel-lined plate to cool completely, then finely crumble it into a shallow dish.
3. In a medium bowl, combine the shredded pork belly, mayonnaise, grated horseradish, and Dijon mustard. Mix gently until everything is well combined.
4. Season the pork mixture generously with sea salt and black pepper to your liking.
5. Divide the mixture into six equal portions and roll them into compact balls.
6. Roll each pork belly ball in the crumbled bacon, pressing gently to coat the entire surface.
7. Serve immediately on fresh lettuce leaves for a satisfying crunch.
Nutritional Information
• Nutrition
• Calories: 263
• Fat: 26.4g
• Protein: 3.5g
• Net Carbs: 0.3g (0.01 oz)
Pro Tips
• For extra crispy bacon, place it on a wire rack set inside your baking sheet. This allows hot air to circulate underneath, rendering the fat perfectly.
• These can be prepared ahead of time. Assemble the pork belly balls and store them in an airtight container in the refrigerator for up to 2 days. Roll them in the crumbled bacon just before serving to maintain maximum crunch.
• Add a tablespoon of finely chopped chives or a dash of your favorite hot sauce to the pork mixture for an extra layer of flavor.
• Don’t have fresh horseradish? You can substitute with 1 to 1.5 teaspoons (7.5 ml / 0.3 fl oz) of prepared horseradish, but be sure to drain it well first.
FAQ
Q: Are these Pork Belly Bacon Bombs keto-friendly
A: Yes, absolutely. With only 0.3g (0.01 oz) of net carbs per serving, this recipe is specifically designed to be a delicious low-carb, high-fat appetizer perfect for a ketogenic diet.
Q: Can I make these bacon bombs ahead of time
A: Yes, you can prepare the pork belly mixture and roll it into balls up to 2 days in advance. Store them in an airtight container in the refrigerator. For maximum crunch, wait to roll them in the crumbled bacon until just before you serve them.
Q: What is the best way to get the bacon extra crispy
A: For the crispiest bacon, place the slices on a wire rack set on top of your baking sheet. This allows the hot air in the oven to circulate all around the bacon, rendering the fat perfectly and making it exceptionally crunchy.
Q: What can I use if I don’t have fresh horseradish
A: If you don’t have fresh horseradish, you can substitute it with 1 to 1.5 teaspoons (7.5 ml / 0.3 fl oz) of prepared horseradish. Just be sure to drain it well before mixing it into the pork belly filling.
Pro Tips
- Bake the bacon on a wire rack set inside the baking sheet so air circulates underneath — it renders the fat evenly and gives you crumbles that coat the balls properly.
- Mix the shredded pork belly, mayonnaise, horseradish, and Dijon gently until just combined — keeping the texture a little coarse makes each bite more interesting.
- Roll the mixture into six compact, equal balls so the bacon coating covers each one evenly.
- Assemble the pork belly balls up to 2 days ahead and refrigerate them in an airtight container; roll them in the crumbled bacon just before serving for maximum crunch.
- No fresh horseradish on hand? Use 1 to 1.5 teaspoons of prepared horseradish, drained well first. A tablespoon of chopped chives or a dash of hot sauce in the filling adds another layer of flavor.
Frequently Asked Questions
Are these pork belly bacon bombs keto-friendly?
Yes — just 0.3 g of net carbs per serving with 26.4 g of fat makes them a natural fit for a ketogenic diet.
Can I make these ahead of time?
Yes — form the pork belly balls and store them in an airtight container in the refrigerator for up to 2 days. Roll in the bacon crumbles right before serving.
What's the best way to get the bacon extra crispy?
Lay the slices on a wire rack over a baking sheet so the hot air circulates all around them; they crisp up in about 30-35 minutes at 325°F (165°C).
What can I use if I don't have fresh horseradish?
Prepared horseradish works — use 1 to 1.5 teaspoons and drain it well before mixing it into the pork belly filling.
Recipe card below.
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Keto Pork Belly Bacon Bombs
Ingredients
Method
- Directions
- Preheat your oven to 325°F / 165°C.
- Arrange the bacon slices in a single layer on a baking sheet and cook for 30-35 minutes, or until perfectly crispy.
- Transfer the bacon to a paper towel-lined plate to cool completely, then finely crumble it into a shallow dish.
- In a medium bowl, combine the shredded pork belly, mayonnaise, grated horseradish, and Dijon mustard.
- Mix gently until everything is well combined.
- Season the pork mixture generously with sea salt and black pepper to your liking.
- Divide the mixture into six equal portions and roll them into compact balls.
- Roll each pork belly ball in the crumbled bacon, pressing gently to coat the entire surface.
- Serve immediately on fresh lettuce leaves for a satisfying crunch.
- Add a tablespoon of finely chopped chives or a dash of your favorite hot sauce to the pork mixture for an extra layer of flavor.
- Don't have fresh horseradish? You can substitute with 1 to 1. 5 teaspoons (25 ml / 0.8 fl oz) of prepared horseradish, but be sure to drain it well first.
