Toast the pecans: Add chopped pecans to a dry skillet over medium heat. Stir for 3–5 minutes until fragrant and slightly darker. Remove from heat and let cool. This step boosts flavor and crunch.

Soften the base: In a medium bowl, combine softened butter, coconut oil, and cream cheese. Let them sit at room temperature if needed so they blend easily.

Beat until smooth: Using a hand mixer, beat the butter, coconut oil, and cream cheese until creamy and uniform, about 1–2 minutes. Scrape the sides of the bowl to avoid lumps.

Sweeten and flavor: Add powdered sweetener, maple extract, vanilla extract, cinnamon, and salt. Beat again until fully combined. Taste and adjust sweetness or salt as needed.

Fold in pecans: Stir in the toasted pecans with a spatula. If using almond butter, fold it in now for extra body and flavor.

Chill the mixture: Place the bowl in the fridge for 15–20 minutes until the mixture firms up enough to scoop but isn’t rock hard.

Portion the fat bombs: Use a small cookie scoop or tablespoon to portion the mixture onto a parchment-lined tray. Aim for 18–24 pieces, depending on your preferred size.

Set and store: Refrigerate for 30–45 minutes or freeze for 15 minutes until solid. Transfer to an airtight container.

Serve: Enjoy straight from the fridge for the best texture. They’ll soften at room temperature, so keep them chilled until ready to eat.