Drop a Cheesy FBOMB!

With five delicious flavors, FBOMB® Keto Krunch™ cheese crisps are the perfect snack for keto-lovers. But they don’t have to be confined to snack time. There are tons of keto-friendly recipes that can be taken to a whole new level with Keto Krunch™, so you can keep your macros in check while keeping your taste buds happy.

Here are some of our favorites:


Our classic guacamole is the perfect addition to a ketogenic diet. Adding one tablespoon of olive oil per avocado gives this recipe a whopping 4.4:1 of fat to net carbs plus protein ratio. Plus, it tastes great, so even your non-keto friends will love it. Pair this guacamole with vegetables and Keto Krunch™!


  • 3 ripe avocados, halved, seeded, and peeled
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice from 1 lime
  • Dash of Tabasco
  • ¼ red or white onion, finely diced
  • 2 Roma tomatoes, seeded, and finely diced
  • 1-2 tablespoons cilantro, finely chopped
  • Kosher salt and pepper


  1. Put avocados, olive oil, garlic, lime juice, Tabasco, salt and pepper in a large bowl. Mash together thoroughly with a potato masher or fork.
  2. Fold in the rest of the ingredients and add salt and pepper to taste.

Yield: 6


Buffalo Chicken Dip

Serve this delicious keto appetizer with Keto Krunch™ at your next dinner party or tailgate! This recipe is very low-carb, but the protein is slightly high for the ideal keto diet macros. This can easily be adjusted by omitting one (or two) chicken thighs and adding more cheese and/or cream cheese to use as filler in its place.


  • 6 chicken thighs
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 2 teaspoons garlic powder
  • 12 ounces cream cheese
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup Frank’s Red Hot Sauce
  • 6 green onions, thinly sliced

Note: It is always preferential to use grass-fed meat and full-fat dairy products, as well as Himalayan salt.


  1. Preheat oven to 400 degrees. Toss chicken with olive oil, a generous pinch of salt and pepper, and garlic powder. Lay the chicken evenly on a sheet pan and bake for 30-35 minutes (until an internal temperature of 165 degrees is reached), rotating the pan halfway through the baking time.
  2. Reduce the oven temperature to 375 degrees. Allow the chicken to cool enough to handle. Chop or shred the chicken by hand into a large bowl. Mix together the rest of the ingredients with the chicken, except for the 2 (divided) cups of cheese (reserve 1 cup of cheddar and 1 cup of Monterey Jack).
  3. Pour the mixture evenly into a sprayed/greased oven-safe baking dish and top with remaining cheese.
  4. Bake in the oven for 20-30 minutes until it starts to brown and bubble. It can be finished under the broiler for 2-3 minutes to crisp and brown the top.

Yield: 8


Spinach Dip

Our Spinach Dip is great served hot or cold. It’s the perfect keto appetizer when scooped with vegetables or Keto Krunch™. And it is also a delicious addition to a meal when used as a topper to chicken, fish, and steak.


  • 1 (10 oz.) package of frozen spinach, thawed and drained
  • 8 ounces cream cheese
  • ¼ cup mayonnaise
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Dash of Tabasco
  • Juice from half a lemon


  1. Put all ingredients in a mixing bowl; mix thoroughly. Check seasoning and adjust accordingly. Top with additional Parmesan.
  2. To serve hot, place dip in a small sprayed/greased baking dish or oven-safe bowl. Bake at 350 degrees for 15-25 minutes.

Yield: 8


Chicken Enchilada Dip

This keto-friendly chicken enchilada dip is not only easy to prepare, it’s also delicious. Rather than making enchiladas with tortillas, prepare the mix as instructed, pour into your baking dish, bake it exactly the same way, and serve as a dip with Keto Krunch™.


  • 6 tablespoons olive oil, divided
  • 4 chicken thighs
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • Dash of hot sauce
  • Juice from one lime
  • 5 scallions, sliced thinly
  • 1 cup sour cream
  • 4 ounces (½ cup) cream cheese, softened
  • 32 ounces (4 cups) picante or ranchero sauce
  • 4 cups shredded Monterey Jack cheese


  1. Pre-heat oven to 375 degrees. Toss the chicken with half of the olive oil and season liberally with salt and pepper. Lay on a baking sheet and roast in the oven for 20-25 minutes or until an internal temperature of 165 degrees is reached. Allow chicken to cool enough to handle and then either pull apart to shred or chop with a knife.
  2. Meanwhile, heat the rest of the olive oil in a skillet and sauté the onion and garlic at medium-high heat for about 5 minutes, until it becomes soft and translucent.
  3. Add cumin, chili powder, salt and pepper and continue stirring for one more minute. Remove from heat and add the sautéed onion to the chicken in a large bowl. Add the hot sauce, lime juice, scallions, sour cream, cream cheese, two cups of the picante/ranchero sauce, and two cups of the Monterey Jack cheese. Mix together thoroughly.
  4. Spray a shallow 13 x 9-inch baking dish with pan spray. Spread one cup of picante/ranchero sauce on the bottom of the pan. Spoon the chicken mixture over the sauce. Top with the last cup of sauce and remaining cheese (use more cheese if desired).
  5. Cover with foil and bake for 15-20 minutes. Remove foil and bake another 15-20 minutes until heated all the way through and golden brown on top.

Yield: 8


Keto Chili

It can be nearly impossible to find a solid keto chili recipe. However, we have devised one that fits into (or very close to) the ideal macronutrient range. This chili is easy enough for a beginner cook to prepare, and the flavor of the finished product is superb! But rather than topping it with carb-heavy crackers, use Keto Krunch™ instead.


  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 pound ground beef (80% lean/20% fat)
  • ½ pound ground Italian sausage
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (6-oz.) can tomato paste
  • Kosher salt and pepper
  • 4 ripe avocados, diced
  • Green onions, sliced (optional garnish)
  • Cilantro, chopped (optional garnish)
  • Jalapeños, diced (optional garnish)
  • Shredded cheddar cheese (optional garnish)
  • Sour cream (optional garnish)


  1. In a large soup pot, heat the olive oil at medium-high heat. Add the onion and green pepper, and stir for 3-4 minutes until it begins to soften. Add the ground beef and ground Italian sausage. Season with salt and pepper. Stir continuously until meat is browned.
  2. Add all the spices, diced tomatoes, and tomato paste, and stir together until thoroughly combined. Bring to a boil, reduce heat to low, cover and simmer for 40-45 minutes, stirring occasionally. Check seasoning and add more salt and pepper to your taste.
  3. Top each bowl with half of a chopped avocado and serve.
  4. Garnish with cheddar cheese, sour cream, green onions, cilantro, and jalapeños, if desired.

Yield: 8


There are tons of great ways to use FBOMB® Keto Krunch™ in your favorite recipes. Not only do they help you get the fat macros you need, but they add a punch of flavor that takes any recipe to new heights.




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