Place the softened cream cheese and softened unsalted butter into a large mixing bowl. Using a hand mixer or a stand mixer, beat the two ingredients together on medium speed. Continue mixing for about 2 to 3 minutes until the mixture is completely smooth, light, and fluffy. Ensure there are no lumps remaining, as this creates the velvety texture the fat bombs are known for.

Slowly add the powdered sweetener, vanilla extract, and salt to the creamy base. Turn the mixer to low speed first to avoid a “sweetener cloud,” then increase to medium. Beat the mixture for another minute until the sweetener is fully incorporated and the vanilla is evenly distributed throughout the batter. Taste the mixture and add an extra drop of vanilla if you prefer a deeper flavor.

Line a small tray with parchment paper or prepare a silicone mini-muffin mold. Use a small cookie scoop or a tablespoon to portion out the mixture into 12 equal-sized rounds. If using a mold, press the mixture down firmly to remove air bubbles. Place the tray or mold in the freezer for at least 45 to 60 minutes until the fat bombs are firm to the touch. Once set, pop them out of the mold and store them in an airtight container in the refrigerator or freezer.