Chocolate Chip Nut and Seed Fat Bomb
Chocolate Chip Nut and Seed Fat Bomb
Total Time: 35 minutes
Serves: 10 fat bombs
Per serving: 170 calories, 3 g protein, 3 g carbohydrates, 15 g fat
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.
