Chocolate Chip Nut and Seed Fat Bomb
Servings 10 people
Calories 145123123kcal
Ingredients
- ½ cup almonds
- ½ cup pecans
- 3 ounces cream cheese room temperature, this makes it easier to mix
- 2 tablespoons butter room temperature, this makes it easier to mix
- ¼ cup erythritol or any keto-friendly sweetener. 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 using a blender, food processor, or a spice grinder.
- ⅓ Lily's Chocolate Chips or any keto-friendly chocolate chips
- ¼ cup sunflower seeds for garnish
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.
Video
Nutrition
Calories: 145kcal | Net carbs: 6g | Fat: 14g | Protein: 3g