In a skillet over medium heat, cook the bacon until crispy.

Transfer to a paper towel-lined plate to drain excess grease.

Once cooled, chop the bacon into small pieces.

In a mixing bowl, combine the softened cream cheese and unsalted butter.

Beat until smooth and creamy.

Add the sugar-free maple syrup, vanilla extract, and a pinch of salt.

Mix until well combined.

Fold in the chopped bacon pieces, reserving a small amount for topping if desired.

Line a mini muffin tin with paper liners.

Spoon the mixture into the liners, filling each one almost to the top.

If reserved, sprinkle the remaining bacon pieces on top.

Place the muffin tin in the refrigerator and chill for at least 1 hour, or until the fat bombs are firm.

Once firm, remove the fat bombs from the muffin tin.

Store them in an airtight container in the refrigerator.