In a large mixing bowl, combine all fat bomb : the softened cream cheese, softened butter, crunchy almond butter, monk fruit sweetener, vanilla extract, and cinnamon.
Using an electric mixer, beat on medium speed until the mixture is smooth and well-combined.
Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This will make it firm enough to handle.
While the mixture chills, line a baking sheet or large plate with parchment paper.
Using a small cookie scoop or your hands, roll the chilled mixture into 24 evenly-sized balls.
Place them on the prepared parchment-lined sheet.
Transfer the sheet to the freezer and let the fat bombs harden for at least 45 minutes, or until firm to the touch.
While the fat bombs are freezing, prepare the frosting.
In a small bowl, use an electric mixer to beat the softened cream cheese, heavy whipping cream, vanilla extract, and monk fruit sweetener until smooth and creamy.
Once the fat bombs are firm, drizzle or spread the frosting over them. Store in an airtight container in the refrigerator or freezer and enjoy!
