In a mixing bowl, add softened cream cheese, melted coconut oil, powdered erythritol, vanilla extract, lemon juice, and a pinch of salt.

Use a hand mixer or stand mixer to blend until the mixture is velvety and creamy.

Gently fold in unsweetened shredded coconut until evenly mixed throughout the creamy base.

Using a cookie scoop or your hands, scoop out the mixture and roll into small balls.

Arrange the formed fat-bombs on a parchment-lined baking sheet.

Pop the baking sheet in the freezer for about 30 minutes, or until solid.

Once frozen, transfer them to an airtight container and store in the refrigerator.