In a bowl, combine the butter, coconut oil, sour cream, cream cheese, erythritol, and liquid stevia.

Using an immersion blender, combine the ingredients into a smooth mixture.

Divide the mixture into 3 different bowls. Add the cocoa powder to one bowl, vanilla extract to another bowl, and strawberries to the last bowl.

Use the immersion blender to combine the separate flavors until liquified. Add the chocolate mixture to a container with a pouring spout.

Pour the chocolate mixture into the fat bomb molds and freeze for 30 minutes. Repeat with the vanilla mixture, pouring it over the chocolate and freezing for another 30 minutes.

Repeat the process with the strawberry mixture, then freeze again for at least 1 hour.

Once completely frozen, remove from the molds, and enjoy!