In a large bowl beat butter until light and fluffy, using a hand mixer. Mix in sugar, salt, and vanilla and mix until combined.
Add in almond flour a little at a time and mix until dough consistency forms. Pour in dark chocolate chips and mix. Cover with plastic wrap and place in the refrigerator for 10-15 minutes.
Remove dough from fridge and use a cookie scoop or measuring spoon to form 1-inch balls (about 1 heaping tablespoon). Place on a rimmed baking sheet lined with parchment paper.
In a microwave-safe dish melt, sugar-free chocolate chips in 30-second increments, stirring between each round of heating until smooth.
Dip each chilled fat bomb in melted chocolate and then put back onto the lined baking sheet. Place in freezer for 5 minutes, or until chocolate has hardened.
The carbs listed for each fat bomb is 12 grams. Both the dark chocolate chips and Swerve sweetener contain Erythritol and the sugar-free chocolate chips contain Maltitol. After subtracting these sugar alcohols and dietary fibers, each fat bomb has a net carb amount of 4.1 grams.