Beat all of the ingredients together in a mixing bowl until smooth and creamy.
Use a medium cookie scoop to portion out the mixture onto a parchment-lined baking sheet.
Freeze for 30 minutes before enjoying.
Notes
The carbs listed for each fat bomb are 4 grams. After subtracting these sugar alcohols, each fat bomb has a net carb amount of 2.5 grams.After the initial freeze, the bombs can be frozen in an airtight container for up to 2 weeks. Let thaw for several minutes before enjoying.Almond butter may also be used in this recipe.Make sure to use full-fat cream cheese.