Instructions
- Add ½ cup almonds to blender or food processor½ cup almonds
- Add ½ cup pecans to blender or food processor.½ cup pecans
- Pulse, until grainy. Don't take it too far.
- Add 3 ounces cream cheese and 2 tablespoons butter.3 ounces cream cheese, 2 tablespoons butter
- Add ¼ cup erythritol.¼ cup erythritol
- Add ⅓ Lily’s Chocolate Chips or any keto-friendly chocolate chips. This recipe used Lily's.⅓ Lily’s Chocolate Chips
- Mix well. Then refrigerate for 10 minutes, this will make your mixture easier to mold into fat bombs.
- Form into tablespoon sized balls.
- Coat in ¼ cup sunflower seeds. If your fat bombs are too soft, you may need to refrigerate them for a few minutes before you roll them in the sunflower seeds.¼ cup sunflower seeds
- Store in an airtight container in the refrigerator.
The following video shows somebody cooking the Chocolate Chip Nut and Seed Fat Bomb with background music playing and that you can access the whole recipe below.
Chocolate, pecans, almonds, and sunflower seeds combined with a touch of cheesecake. Yum!!
