Add ingredients to a food processor and process until ingredients are liquid-like.
Prepare your molds. I used a round silicone mold (which I LOVE!) if you'd rather not buy a new tool, prep a mini muffin tin pan with mini muffin liners.
Evenly distribute fat bombs into your molds and place them in the freezer until firm (about 2 hours).
Store in the fridge or freezer, and enjoy!
Notes
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