In a mixing bowl, combine the cream cheese, 2 tablespoons Swerve sugar substitute, cocoa powder, vanilla extract and almond flour. Beat on high until smooth and creamy.
Fill the sections of a small silicone candy mold, mini muffin tin or other container ¾ of the way full with the “nougat” mixture, and freeze to set for at least 2 hours.
In a pot over medium heat on the stove, combine ⅓ cup Swerve sugar substitute, ⅓ cup of butter and 2 tablespoons of heavy whipping cream. Whisk the ingredients until well combined, and continue to cook down until it is golden brown and thickened to a caramel sauce.
Remove the caramel from the heat, and allow to cool slightly.
Pour the cooled caramel on top of the “nougat” filling in the candy mold.
Return the candy to the freezer to set for an additional hour.
Remove the fat bombs from the molds.
Place the Lily’s baking chips and 2 tablespoons of butter in a microwave safe bowl, and heat at 30 second intervals until completely combined and melted.
Dip the candy bites into the chocolate mixture to coat, and place onto a foil or parchment lined tray to set. Return the candy to the freezer to set completely for at least 30 minutes.
Store uneaten candy in an airtight container in the freezer.