Make the caramel: In a small saucepan over medium heat, melt butter. Stir in allulose, then cook 2–3 minutes until dissolved and lightly golden. Whisk in heavy cream and a pinch of salt. Simmer 2–4 minutes, whisking, until slightly thickened. Remove from heat, stir in vanilla, and cool to room temperature. It will thicken more as it cools.

Prepare the cheesecake base: In a mixing bowl, beat cream cheese and butter until smooth and fluffy. Add powdered sweetener, vanilla, and salt. Beat again until creamy and well combined. Taste and adjust sweetness.

Swirl in the caramel: Reserve 1–2 tablespoons of caramel for drizzling. Fold the remaining caramel into the cheesecake mixture with a few gentle strokes to create ribbons. Don’t overmix—you want streaks.

Chill the mixture: Cover and refrigerate for 30–45 minutes until firm enough to scoop. This helps the bombs hold their shape for dipping.

Portion the centers: Using a small cookie scoop or spoon, scoop 1–1.5 tablespoon mounds onto a parchment-lined tray. Roll quickly between your palms to smooth. Freeze 20–30 minutes until solid.

Melt the chocolate: Place chopped chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water. Let it cool slightly so it’s not too hot.

Coat the fat bombs: Dip each frozen ball into the melted chocolate using a fork. Tap off excess and return to the parchment-lined tray. If using nuts or coconut, sprinkle while the chocolate is still wet.

Add final touch: Drizzle the reserved caramel over the set chocolate. If the caramel has thickened too much, warm it for a few seconds. Sprinkle a few flakes of sea salt for contrast.

Set and store: Refrigerate 20 minutes or freeze 10 minutes until the chocolate is firm. Transfer to an airtight container.