In a medium-sized mixing bowl, combine the softened cream cheese and unsalted butter.

Using a handheld electric mixer, beat on medium-high speed for 2 minutes or until the mixture is completely smooth and light.

Add the powdered erythritol, vanilla extract, and sea salt to the bowl.

Continue mixing on low speed until the sweetener is incorporated, then increase to medium speed for 1 minute to ensure a velvety texture.

Using a small cookie scoop or tablespoon, portion the mixture into 12 equal servings onto a parchment-lined tray or into silicone mini-muffin molds.

Place the fat bombs in the freezer for at least 2 hours or until they reach a firm, solid consistency.

Transfer the set fat bombs to an airtight container and store in the freezer or refrigerator for consumption.