Chocolate Chip Nut and Seed Fat Bomb

By Dr. Eric Berg DC

Chocolate, pecans, almonds, and sunflower seeds combined with a touch of cheesecake.  Yum!!

Chocolate Chip Nut and Seed Fat Bomb

TOTAL TIME: 35 minutes

SERVES: 10 fat bombs

INGREDIENTS:

Almonds - 1/2 cup

Pecans - 1/2 cup

Sunflower Seeds (for garnish) - about 1/4 cup

Lily's Chocolate Chips (or any keto-friendly chocolate chips) - 1/3 cup

Cream Cheese - 3 oz - at room temperature, this makes it easier to mix

Butter - 2 tablespoons - at room temperature, this makes it easier to mix

Erythritol (or any keto-friendly sweetener) - 1/4 cup - usually you want to use powdered sweetener to avoid a granular texture, but since this recipe has a granular texture from the ground nuts - you can leave the sweetener granulated.  You can turn granular sweetener into powder form by running them thru a blender or a food processor or a spice grinder.

DIRECTIONS:

Add 1/2 cup almonds to blender or food processor

Add 1/2 cup pecans to blender or food processor.

Pulse, until grainy - don't take it too far.

Add 3 oz cream cheese and 2 tablespoons butter.

Add 1/4 cup erythritol

Add 1/3 cup keto-friendly chocolate chips.  This recipe used Lily's.

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 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.

Store in an airtight container in the refrigerator.

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*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.