In a mixing bowl, combine the butter, sugar substitute, almond flour and vanilla extract. Blend until a crumbly dough has formed.
Form the dough into 20 small even ball shapes, and place onto a parchment lined baking sheet.
Bake the fat bombs for 12-15 minutes minutes until browned and cooked through.
Let the fat bombs cool.
Place the chocolate chips and coconut oil into a microwave safe bowl, and heat for 30 seconds at a time until the chocolate has melted and the mixture is combined.
Roll the fat bombs into the chocolate mixture, and place them onto a parchment lined tray.
Place the fat bombs into the freezer for 30 minutes to set before serving.
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