Melt the Butter and Coconut Oil: In a small saucepan, melt the butter and coconut oil over low heat, stirring occasionally until fully melted. Remove from heat and let it cool slightly.

Blend the Cream Cheese: Let the cream cheese soften at room temperature for 10-15 minutes. Use a hand mixer or whisk to beat the cream cheese until smooth with no lumps.

Add the Lemon and Sweetener: Stir in the lemon juice, zest, and sweetener to the cream cheese mixture. Mix until well combined.

Combine the Mixtures: Slowly add the melted butter and coconut oil to the cream cheese mixture while whisking continuously until smooth. If you’re using natural coloring, add it now and mix until evenly incorporated.

Mold the Fat Bombs: Pour the mixture into silicone molds or an ice cube tray. You can also use mini muffin pans for a more traditional shape.

Freeze the Fat Bombs: Place the molds in the freezer and let them chill for at least 1-2 hours, or until fully set. Once firm, remove from molds and store in an airtight container.

Serve and Enjoy: These fat bombs are now ready to be enjoyed! Keep them chilled in the fridge or freezer for a quick, satisfying snack.