In a large bowl, beat the softened cream cheese and unsalted butter until the mixture is smooth and creamy, about 2-3 minutes.

Add the powdered erythritol and vanilla extract to the creamy mixture. Stir well until everything is fully incorporated.

If you’re a chocolate lover, mix in the unsweetened cocoa powder.

Use a small cookie scoop or tablespoon to portion the mixture onto a lined tray or silicone mold.

Place the tray in the freezer and let the fat bombs chill for about 30 minutes, or until they are firm.

Once firm, transfer the fat bombs to an airtight container and keep them chilled in the refrigerator.