Place the soft butter in a bowl and beat with an electric beater for 1 minute until fluffy and light. If you don't have an electric beater use soft spreadable butter from the store.
Add peanut butter, coconut flour, and sugar-free powdered sweetener and beat again until combined. You can use a spatula too if you don't have an electric beater.
Stop the beater and stir in the sugar-free chocolate chips. You can also knead the dough with your hands to make sure the chocolate chips are evenly distributed through the batter. The dough should be soft, buttery, and smooth.
Test a piece of dough and adjust sweetness if desired, adding either a few vanilla stevia drops (this adds a lovely vanilla flavor too) or more sugar-free powdered sweetener - up to 1/4 cup. Stir to combine. This won't impact the net carbs per serve as this is one of the sugar alcohols that don't affect your net carbs.
Use a cookie scoop to shape 18 fat bombs of the same size. I am using the small scoop from my set of cookie scoops
Scoop out each ball into your hands and roll into a smooth round fat bomb.
Place each fat bomb onto a plate covered with parchment paper or onto mini muffins paper cups. The balls are soft and may flatten at the bottom but that is easy to reshape them into a round ball after they spend 20 minutes in the fridge.
When all the 18 fat bombs are formed, pop the plate into the freezer for 10-15 minutes to set the balls.
Storage & freezing
Store the fat bomb in an airtight container in the fridge, for up to 4 days.
You can freeze the fat bomb and defrost at room temperature, 1 hour before. Otherwise, defrost in the fridge the day before.
Sweetener: to make powdered sugar-free erythritol at home, blend the crystal erythritol on high-speed until a powder form.Coconut flour: you can swap coconut flour by 1/4 cup almond flourButter: you can replace butter by soft cream cheese