Soften the dairy. Let the cream cheese and butter sit at room temperature for 20–30 minutes. Softer ingredients blend smoother and prevent lumps.

Make the base mixture. In a medium bowl, beat together the softened cream cheese and butter until fluffy and smooth. Add powdered sweetener, vanilla, and a pinch of salt. Mix until fully combined and taste for sweetness. Adjust if needed.

Stir together the cinnamon swirl. In a small bowl, combine melted butter, cinnamon, and brown-style sweetener. It should be thick but spreadable. If too thin, add a pinch more sweetener; if too thick, a few drops of melted butter.

Layer the mixture. Line a small loaf pan or square dish with parchment. Spread half of the base mixture evenly. Spoon half of the cinnamon mixture over it in dots or lines, then lightly swirl with a toothpick or knife.

Repeat the swirl. Add the remaining base mixture and smooth the top. Add the rest of the cinnamon mixture and swirl again for that cinnamon roll look.

Chill to set. Refrigerate for 1–2 hours, or freeze for 20–30 minutes, until firm enough to cut or scoop.

Portion the fat bombs. Lift the slab out by the parchment and cut into 16–20 squares. Alternatively, use a small cookie scoop to form balls, then swirl a little cinnamon mixture on top.

Optional icing. Whisk the icing ingredients until smooth. Drizzle lightly over the chilled fat bombs. Return to the fridge for 10 minutes to set.

Serve. Enjoy straight from the fridge for the best texture. They’ll soften at room temperature.