Use a stand or hand mixer to whip together the cream cheese, sunbutter and stevia in a medium sized mixing bowl until smooth and fluffy, about 5 minutes.

Use a spatula to scrape down the side of the bowls and remix as needed.

Scrape the mixture into a medium sized, airtight container and freeze for 1-2 hours or refrigerate for 2-3 hours or overnight.

Once the mixture is chilled completely, use a 1 ½ Tablespoon cookie scoop to scoop out some of the mixture and gently roll it into a ball. Some of it may stick to your hand, that is normal.

Drizzle melted chocolate over the top of each keto fat bomb, optional, and then set it on a baking sheet lined with parchment paper.

Repeat with the remaining mixture and then place the baking sheet in the refrigerator or freezer for an additional 30-60 minutes.

Serve chilled but not frozen.