Add unsalted butter (1/2 cup) and softened cream cheese (1 cup) to a large bowl, and cream together using an electric mixer for about 2-3 minutes.
Add erythritol (5 tablespoons) and vanilla (1/2 teaspoon). Continue to mix until erythritol has dissolved into the cream. Scrape the sides using a rubber spatula halfway through to ensure everything incorporates.
Fold in Sugar Free Chocolate Chips (1/2 cup).
Place bowl in the fridge for 30 minutes (this will make the "dough" easier to handle).
Once chilled, form 20 small balls and place them on a baking sheet.
Toss baking sheet in the freezer for 15 minutes before diving in, and enjoy!
Notes
Chocolate. I love Lily's chocolate chips for this (they makedark,semi-sweet, andmilk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
I prefer to stash my fat bombs in the freezer so they stay firm (and last longer!). Cream cheese based fat bombs stored in the fridge tend to get soft.
Nutritional information is based on 1 ball, if you divide this recipe into 18 balls. It's calculated using Lily's Dark Chocolate Chips. Each fat bomb has 1.2 g sugar alcohols (from the erythritol + chocolate chips), which means each fat bomb contains 1.8 g NET carbs: