Add the cream cheese and butter to a stand mixer and beat together using the paddle attachment.
Add the almond flour, erythritol, salt, vanilla and baking powder and beat again. The mix should form a nice, thick dough. Be sure to scrape down the sides of the bowl as you mix.
Stir in the chocolate chips by hand.
Scoop the cookie dough into tablespoon sized balls and place on a lined sheet tray or large plate.
Cover the tray and store in the fridge. After about an hour, the cookie dough fat bombs should be firm enough to pick up and eat with your hands.
Store in an airtight container in the fridge for up to two weeks.