Beat the butter and cream cheese in a mixing bowl, until light and fluffy (about 90 seconds)

Add in vanilla, sweetener, seasonings, and cocoa powder and beet for an additional 90 seconds.

On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape.

Freeze for 30 minutes.

Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form. Add in sweetener and vanilla, then beat for an additional 30 seconds.

Place in piping bag and refrigerate.

Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape.

Open parchment paper and cut roll into 10-12 equal pieces.

Prepare surface with parchment paper.

Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.

Place each fat bomb, cocoa side up, on parchment surface. Pipe dollop of whipped cream onto each fat bomb.

Serve and enjoy! To store, either refrigerate or freeze in a covered container.