About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Baked Brie and Pecan Prosciutto Savory Fat Bombs

Baked Brie and Pecan Prosciutto Savory Fat Bombs By The Nourished Caveman 1

Baked Brie and Pecan Prosciutto Savory Fat Bombs

We have already discussed the topic of fat bombs in several posts, like the Macaroons Fat Bombs.

As I mentioned before, I think there are few very specific applications to fat bombs within the Keto Paleo diet.

One of my biggest issues with fat bombs in general, on the other hand, is that they are mainly sweet treats.

I think a sweet treat once in a while is ok….sometimes even not once in a while…Here is what one of my patients reported back to me after trying a sweet fat bomb.

She was having trouble getting enough fat for her macros, so she suggested a fat bomb recipe she had found on the web, I suggested se try it. Here is what she reported back, 2 days later!

“…So maybe those fat nuggets aren’t so great….I just started eating today,as we discussed above, and I’ve been craving carbs all day. That is only thing I did different….hmmmmm…”

This statement takes me back to the often discussed topic of sugar free treats spiking insulin….(See this video)

I really do not care what the research says….in everyday clinical practice, it happens all the time! You eat sweet (flavor), sugared or not, and you end up firing up those crazy cravings….

The solution to the problem is stupidly simple!

Just – avoid – sweet – flavor!

Sugar, sugar substitute, artificial sweetener, natural sweetener….if it tastes sweet, DITCH IT!

At least until you reset your insulin resistance, avoid sweet. Resetting insulin resistance is totally possible….just have to work on it with patience and constance, as it might take from 3 months to 2 years…(took me about 2 years, ufff)

Savory Fat Bombs…

…to the rescue!!

This recipe is one of the 200 fat bomb recipes in my upcoming book “The Everything Guide to Fat Bombs”

I made sure that at least half of these recipes were in fact savory fat bombs, so that my insulin resistant fellows could also find something suitable for them.

I hope you enjoy this super easy, super tasty Prosciutto cup….it is one of my very favorites…combining that nice salty, umami flavor of the prosciutto with the creaminess of the brie and the sweet crunch of pecans.

Baked Brie and Pecan Prosciutto Savory Fat Bombs By The Nourished Caveman 2

4.7 from 11 reviews
Baked Brie and Pecan Prosciutto Savory Fat Bomb
Nutrition Information
  • Serves: 1 serving
  • Serving size: 1 serving
  • Calories: 183
  • Fat: 16.50 gr-
  • Carbohydrates: 0.43 gr NET -
  • Fiber: 1 gr -
  • Protein: 8.42 gr -
  • 1 slice prosciutto, about ½ ounce
  • 1 ounce full-fat Brie cheese
  • 6 pecan halves, about ⅓ ounce
  • ⅛ teaspoon black pepper
  1. Preheat oven to 350°F. Use a muffin tin, whose muffin holes are about 2.5" wide and 1.5" deep.
  2. Take the slice of prosciutto and fold it in half so it becomes almost square.
  3. Place it in a hole of the muffin tin to line it completely.
  4. Chop the Brie in little cubes, leaving the white skin on. Place the Brie in the prosciutto-lined cup.
  5. Stick the pecan halves in amongst the Brie.
  6. Bake for about 12 minutes, until Brie is melted and prosciutto is cooked.
  7. Let cool for 10 minutes before removing from the muffin pan.

Baked Brie and Pecan Prosciutto Savory Fat Bombs By The Nourished Caveman 3


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Comments 60

  1. Staci says:

    Sounds delish !!
    Going to try these.

  2. Debra says:

    I tried this today with goat cheese (borderline lactose intolerant and thought maybe the goat cheese would be a better choice). It is definitely strong but also thought if I added just a few dried cherries it would be delicious! I read what you said about sweets, and I agree yet I still like a little bit. I think I will try again with the brie and just see how it goes. It’s a great recipe and I will look for your book. Thanks. 🙂

    • The Nourished Caveman says:

      Thank you for the great feedback Debra!!!

      • Debra says:

        Just for the record, I meant dried cranberries (not cherries). I think I’m going to try mixing brie and goat cheese next time too. I’ll let you know how (I feel) it turns out. 😉

    • Erin says:

      I have seen goat milk brie at Trader Joe’s

  3. I’m typically not a huge fan of brie because I feel like it tastes like nothing and gluey in my mouth–does baking it and melting it make it taste any different?

    • The Nourished Caveman says:

      I really like it melted…you could try and see…:)

    • Debra says:

      My two cents, you could almost use any cheese, brie just melts differently and has more fat (typically) and of course this is a fat bomb. I used goat cheese, but it was REALLY strong (and didn’t have as much fat), so I won’t do that again. I’m not a huge fan of brie either. you could experiment to see what you like in addition to mixing another cheese with the brie. That’s what I’ll do next. I loved the prosciutto baked into little cups. Also not a huge fan of pecans (alone) but like using when mixed with other things. I used chopped because I could get in bulk. Have fun with it! 😉

      • The Nourished Caveman says:

        UHM….let me remind you that yes, you can experiment, but the recipe calls for certain ingredients for a reason….no brie = no fat bomb 🙁

  4. Monika says:

    This sounds delicious! I will give it a try today. I convinced my son to come aboard the keto diet train (grown man, obese). So far he’s liking it, but I need to have some fast to grab food available for him. I rarely snack.
    One other thing, I think you are right about the sweetener thing.
    I’ve only been on keto for 28 days (was Paleo for 2 years before that) Now I’m keto/Paleo. The first three weeks went super fine. Then I discovered Bulletproof coffee and stevia sweetener. I have a sweet tooth , so I was happy about that. The thing is, I never used to sweeten my coffee (decaf by the way), but I like flavored stevia in my BP coffee. So last week, all week I was always hungry, and despite having planned out my food on paper, I went over in the evenings, because I felt like I could eat a cow. I think I need to stop using stevia as well to see if it makes a difference.
    Thanks for mentioning this, because I was wondering what was wrong with me! :o)

    • The Nourished Caveman says:

      I am so VERY happy you connected the dots 🙂

  5. Monika says:

    OK here they are. I just realized I made a mistake. I put 6 1/4 pecans in each instead of half’s. Next time. They are awesome! Thanks for the recipe!

  6. Jeannie says:

    Tried these last night, and they were so good! I can’t imagine making any changes! Even my husband (a non-believer in the power of fat bombs) begged for one and loved it. Thank you!

  7. Jeannie says:

    I don’t know if I rated the recipe before the ‘send’ took place. Five starts it is!

  8. Jess says:

    I’ve been eating keto for awhile now and never even thought to try a savory fat bomb. These look delicious and like they’re easy to make, I will definitely try them! I love warm brie, pecans, and prosciutto, so the combination sounds so good!

  9. This recipe sounds like a great little tasty, savory snack. I love the flavor combinations. Thanks for sharing a great recipe!

  10. Colleen says:

    Hi Viveca,
    This sounds amazing. I would love to try it soon. I get what you are saying about brie being essential for it being a fat bomb but do you think a full fat creamy blue cheese might work? We get some really good full fat deliciously mild blue cheeses here in South Africa. It would be amazing with prosciutto and pecan nuts.

    Also, does one eat these warm? Or are they good cold as well? Thank you so much 😉

    • The Nourished Caveman says:

      Hey Colleen, yes a blue cheese like cambozola would work great too!! YUM. You can for sure eat them cold, but they are at their best when hot and melted 🙂

  11. Kim says:

    These sound delicious but I don’t eat meat. I’m wondering if these would turn out alright if I just use the cheese and pecans or using fake bacon instead of the prosciutto. What do you think? Thanks for all of the great recipes!

    • The Nourished Caveman says:

      I am not sure they would hold together 🙁

    • Elle says:

      I don’t see why the “fake bacon” would not work. If the purpose us to hold it together, it should work fine.

      I eat meat, but I despise prosciutto, so too an wondering about a substitute. Super thin bacon? Super thin ham? These look great and fat bombs are so wonderful.

      I could not agree more about the just total avoidance if anything that tastes sweet. After a month, I just don’t want it any more. I do eat one square of 70% chocolate and a handful of nuts Or a spoonful of crunchy PB after dinner nearly every night. But it is not very sweet at all, and I love it.

      Now…if I could feel that way about tortilla chips and French fries…sigh, maybe someday.

      • The Nourished Caveman says:

        Hey Elle, I just do not like the ingredients they use in “fake bacon”! Try reading them….if you want to use real bacon sliced thin should be just fine!! Good job on eliminating the sweets!! 🙂

  12. Heidi says:

    These were amazing!

    I added a pinch of chopped fresh rosemary to a few, WOW! I highly recommend trying it 😀

    • The Nourished Caveman says:

      WOW cool Heidi I am so glad you liked them! I love the rosemary idea!!

  13. Astrid says:

    Hi, do you think these would hold up ok in the fridge- if I made a few as grab snacks/work lunchbox fillers?

    • The Nourished Caveman says:

      I think they will hold up great up to 4 to 5 days!! Might be better re-heated tho…

    • Nanabella says:

      I have refigerated (a week) AND frozen (several months) these and they do just fine…

  14. intuitivechick says:

    I made them as said but they were UBER salty. I took off the prosciutto and just ate the cheese brie and nuts. I don’t know how to take the sodium content down but it is delicious outside of that

    • The Nourished Caveman says:

      You might not be used to the amount of salt needed on keto! OR you have chosen an extra salty prosciutto….maybe try with a different brand.

  15. Jen Cox says:

    Oh my goodness these are amazing!!! We’ve done the other fat bombs (lemon, fudge) but these are so savory and the flavors just blend so well together! Awesome!!!

    • The Nourished Caveman says:

      Thank you so much Jen! I love savory fat bombs!

  16. Nanabella says:

    This is one of my favorite fat bombs…❤
    I would have given it 5 stars, but the fifth star won’t light up!!!

  17. Allyne says:

    This sounds incredible…I’m assuming the prosciutto also has to be on the bottom of the tin to hold all the goodies in? Hahaha I’m really a horrid kitchen witch.

    • The Nourished Caveman says:

      LOL yes Allyne, prosciutto in the bottom…I guess I am a good kitchen witch 😉

  18. J. Park says:

    Looks delicious! Do you have the total carb count if we’re not counting just net carbs? Thanks!

    • The Nourished Caveman says:

      Hi J. Whole carbs = Net carbs + fiber!! 🙂

      • J. Park says:

        Oops, didn’t even see fiber on there for some reason 🙂 Thanks!!

  19. Kristina says:

    Do you need to grease or line the muffin pan before laying the prosciutto down or will the fat from the prosciutto be sufficient so it won’t get stuck? Thanks!

    • The Nourished Caveman says:

      Hi kristina, there will be plenty of grease as soon as it gets hot!! No need to add extra 🙂

  20. Jennifer says:

    This looks delicious! I am not all that great in the kitchen either – so reading the recipe is that ingredients for one fat bomb?

  21. Merry White says:

    Hell ya—This totally rocks!

  22. Jamie says:

    LOVE THIS! For once, a keto recipe without some kind of jacked up ingredients – cauliflower masquerading as something else, obscure sweeteners – just real food you can find at a real market, like normal people do.

    Also, I’m usually not a huge fan of prosciutto because of how fatty they are – cold fat just doesn’t do it for me. But here, baked into a little cup? PERFECT!

    And speaking of sweeteners – I hear what you’re saying but I’m not liking it AT ALL. Having constant sugar cravings, especially at night, and you’re right – I wasn’t having them when I was off of everything sweet altogether. Arrgghhh!! Thanks for pointing it out!!

    • The Nourished Caveman says:

      jamie when you have sugar cravings, try eating more protein!

  23. Deb says:

    I am not a fan of sweet fat bombs, and this sounds like it has all the flavors I do enjoy. I have one (really dumb) question about the ingredients. From what I read, this makes one serving. Does that mean you need 12 pieces of prosciutto, 12 ounces of Brie, etc. if I want to do a whole muffin tin?

    • The Nourished Caveman says:

      Thank you Deb, yes that is what it means!!

  24. Vin says:

    I can’t wait to try these. One question. . . the recipe has black pepper but doesn’t show where you add it? Do I just sprinkle over the whole thing when it’s put together or? Thanks in advance!

    • The Nourished Caveman says:

      Hey Vin you can add it to the brie filling!!!

  25. Vin says:

    Ok thank you so much, this look so yummy!

  26. Lou says:

    Absolutely delicious. Simple ingredients and almost makes me not miss starch. Best fat bomb I’ve had.

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