I don't really do fat bombs but in the past I've made truffles which are just dark chocolate cut up and then heat heavy cream till it just bubbles, pour over the chocolate and whisk till it melts all together and looks beautiful, chill in the fridge and when hardened scoop out and roll into balls. sometimes I add mint or raspberry flavor to it. I've seen them done like that with coconut oil as well for the fat bombs

I think this is it....?

https://www.ruled.me/raspberry-cheesecake-cupcakes/

Never been a fan. I figure I get enough fat from my coffee cream and meats. My daughter loves them tho and she's lost twice the weight. Well... she also had a baby and is a little bit younger.

When I ate fat for the sole purpose of eating fat to keep my ratios where needed for medically therapeutic ketogenic I just ate measured amounts of coconut oil or MCT Oil by the spoon or mascarpone cheese or cream cheese both of which have very little protein and/or carbs.

Type "savory fat bombs" into a google search. Savory fat bombs seem to be mostly cream cheese as the base. All of them looked tasty. Add ins were things like basil, oregano, pesto, pepperoni, sun-dried tomatoes, olives.

The stuff I learn about on here. Some of those look pretty good.

I used to do peanut butter, cocoa, vanilla and coconut oil. I usually added a bit of stevia though because it was generally to fill a candy void for me. A treat and I liked sweet treats.