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