In a medium bowl, whisk cream cheese until soft and creamy (about 40 seconds).
Mix in the swerve and vanilla for another 40 seconds or until well incorporated.
Stir in the nuts and mix well.
Line a baking sheet with parchment paper.
Wet your hand and start rolling the dough into balls that are about 2-3 inches diameter.
Place onto a baking sheet and freeze for at 30 min- hour.
In a microwavable-safe bowl, add the chocolate chips and coconut oil.
Place in the microwave and heat in 20 second intervals, stirring in between, until completely melted.
Using a spoon, drop one of the fat bombs into the melted chocolate, roll around to fully coat in the chocolate, remove by scooping with the spoon and then drop onto parchment paper.
Repeat until all of the keto fat bombs are fully coated in chocolate.
Place the keto chocolate fat bombs in the fridge and allow to harden (15-20 minutes).
Optional: melt white chocolate chips and coconut oil the same as the previous chocolate melting step.
Transfer the melted chocolate to a piping bag or ziplock bag (cut a hole at the bottom if using a ziplock bag) and drizzle melted white chocolate over the keto fat bombs.
Place in the fridge again and allow to harden.
Serve your keto chocolate fat bombs immediately or store in an air-tight container in the fridge.
