In a saucepan over medium heat, melt the unsalted butter until it turns a golden brown color, releasing a nutty aroma.

Carefully add the heavy cream and erythritol, stirring continuously.

Allow the mixture to simmer gently for 2-3 minutes until it thickens slightly.

Remove from heat and stir in the vanilla extract and 1/4 teaspoon of sea salt.

Let the caramel cool to room temperature.

In a mixing bowl, beat the softened cream cheese until smooth.

Gradually add the cooled caramel mixture to the cream cheese, mixing until fully incorporated.

Stir in the melted coconut oil until the mixture is smooth and creamy.

Spoon the mixture into silicone molds or mini muffin tins lined with paper cups, filling each cavity evenly.

Place the molds in the refrigerator for at least 1 hour, or until the fat bombs are firm.

Once set, remove the fat bombs from the molds.

Lightly sprinkle the tops with additional sea salt before serving.

Store any leftovers in an airtight container in the refrigerator.