Keto Cheesecake Fat Bombs

1In a medium mixing bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

2Add the powdered erythritol, vanilla extract (1 teaspoon), and a pinch of salt (Pinch) to the cream cheese mixture. Continue to beat until well combined and smooth, scraping down the sides of the bowl as needed.

3Taste the mixture and adjust sweetener if desired. For a firmer texture, you can chill the mixture in the refrigerator for 15-30 minutes before rolling.

4Using a small cookie scoop or your hands, roll the mixture into 1-inch balls. If desired, roll the fat bombs in unsweetened shredded coconut or cocoa powder for an extra layer of flavor and texture.

5Place the rolled fat bombs on a parchment-lined plate or baking sheet. Refrigerate for at least 30 minutes, or until firm.

6Store the Keto Cheesecake Fat Bombs in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.