1. Let cream cheese and butter soften at room temp for 20–30 minutes.

2. Beat cream cheese and butter in a medium bowl for 60–90 seconds until smooth and fluffy.

3. Mix in powdered erythritol, vanilla extract, and a pinch of salt until fully combined; taste and adjust sweetness.

4. Cover and chill the mixture for 30–45 minutes, until firm enough to scoop.

5. Scoop into 10–14 portions (about 1 tbsp each) and quickly roll into balls.

6. Roll each ball in chopped pecans or shredded coconut (optional), pressing lightly so it sticks.

7. Chill the coated fat bombs for 15 minutes to set, then serve cold.

8. Store leftovers in an airtight container in the fridge for 5–7 days (or freeze up to 2 months).