Ensure your cream cheese and butter are completely softened before you begin. Place the cream cheese and butter in a large mixing bowl. If they are too cold, your fat bombs will be lumpy instead of smooth. Let them sit on the counter for at least 30 minutes, or microwave them in 10-second bursts until they are pliable but not melted.

Use a hand mixer or a stand mixer to beat the cream cheese and butter together until the mixture is light and fluffy. Gradually add the powdered sweetener, vanilla extract, and sea salt. Continue mixing on medium speed until the sweetener is fully incorporated and no granules remain. Fold in the sugar-free chocolate chips by hand using a spatula to ensure they are evenly distributed.

Line a small baking sheet or plate with parchment paper. Use a small cookie scoop or a tablespoon to drop rounded portions of the mixture onto the paper. Alternatively, you can pipe the mixture into silicone candy molds for a more professional look. Place the tray in the freezer for 30 to 45 minutes until the fat bombs are firm to the touch. Once set, transfer them to an airtight container and store them in the refrigerator.