Instructions

• Confirm the cream cheese and butter are at room temperature so they blend smoothly.
• In a large bowl, use an electric mixer to beat the cream cheese and butter together on medium-high speed until very smooth and lump-free, stopping once or twice to scrape down the bowl and beaters.
• Add the erythritol, heavy cream, vanilla extract, and salt to the bowl. Beat on medium speed until the mixture is fully combined and smooth, scraping the bowl as needed.
• Taste the mixture and, if you want it sweeter, add a little more erythritol and beat briefly to incorporate.
• Place 24 mini muffin liners on a baking sheet or into mini muffin pans.
• Using a 1 1/2 tablespoon cookie scoop, portion the cheesecake mixture into the liners (one scoop per liner). Alternatively, transfer the mixture to a piping bag fitted with a large tip and pipe 1 1/2 tablespoon portions into each liner.
• If desired, shave the dark chocolate over the top of each fat bomb.
• Refrigerate the fat bombs for at least 2 hours, or until firm.
• Serve chilled, or transfer the chilled fat bombs to an airtight container and keep refrigerated until ready to serve.