Prep. Line a baking sheet with parchment paper, and soften the peanut butter in the microwave at 50% power using 30-second intervals. If the peanut butter is dry, add a tablespoon of coconut oil.
Combine. Place peanut butter, protein powder, almond flour, erythritol, and salt in a large bowl and combine using an electric mixer. Your dough should be slightly wet and should hold its shape when pressed together--if it doesn't, you'll want to add some coconut oil. Start with 1 teaspoon, and continue to add until your dough is shapable. Fold in the sugar free white chocolate chips and freeze-dried raspberries.
Shape. Use a cookie scoop (note 5) or tablespoon to form the dough into 28 small balls. Place them on your prepared baking sheet, and allow bites to set in the fridge. Enjoy!
Peanut Butter consistency. Make sure your peanut butter is "wet", older peanut butter has a tendency to dry out, which will make it difficult to combine your ingredients. If this is the case, simply add a teaspoon at a time of coconut oil until you get the fat bomb dough into a workable batter