1. Line 12 mini muffin tins with paper liners and set aside. You can also use your ice cube tray.
2. In a medium bowl, combine softened cream cheese, butter, and peanut butter until completely smooth. Add the almond flour, lemon juice, and sweetener and whisk until combined. Evenly distribute into the prepared muffin tins (or ice cube tray).
3. Place in the freezer for at least 1 hour. Once frozen, transfer the fat bombs to a ziplock bag for better storing. Keep them in the freezer for up to 3 months. Enjoy!