Soften the base: Let the cream cheese and butter sit at room temperature for 20–30 minutes until soft. This helps everything blend smoothly without lumps.

Beat the cream cheese and butter: Using a hand mixer, beat the cream cheese and butter together in a medium bowl until fluffy and uniform, about 1–2 minutes.

Add the flavor and sweetness: Mix in the powdered sweetener, vanilla, almond extract (if using), and a pinch of salt. Start with 1/3 cup sweetener and adjust after tasting.

Lighten the texture: Pour in the heavy cream and beat again until light and airy. You want a thick, pipeable batter that holds its shape.

Make the “cookie” swirl: In a small bowl, whisk the cocoa powder with 1–2 teaspoons of powdered sweetener and a tiny pinch of salt. Sprinkle in half of the crushed keto cookie crumbs and stir to combine.

Fold in the cookie bits: Add the remaining cookie crumbs to the cream mixture and fold gently. If using chocolate chips, fold them in now. Don’t overmix.

Create the cookies-and-cream look: Drop spoonfuls of the cocoa mixture into the cream base and fold just 2–3 times to create streaks. You want visible swirls, not a fully blended chocolate mixture.

Portion the fat bombs: Scoop tablespoon-sized mounds onto a parchment-lined tray, or pipe them with a pastry bag for neat swirls. You can also press the mixture into a silicone mold.

Chill to set: Refrigerate for 1–2 hours until firm. For a firmer, fudge-like bite, freeze them for 30–45 minutes.

Taste and adjust: Once chilled, taste one. If you want them sweeter next time, add a bit more powdered sweetener to the mix before shaping, or dust the tops lightly with powdered sweetener right before serving.