Soften the base. Let the cream cheese and butter sit at room temperature for 20–30 minutes. Soft ingredients blend smoothly and prevent lumps.

Mix the filling. In a bowl, beat cream cheese and butter until smooth and fluffy. Add powdered sweetener, vanilla, and a pinch of salt. Beat again until creamy.

Add structure. Mix in almond flour 1–2 tablespoons at a time until the mixture is thick enough to scoop and roll. You want a soft, truffle-like dough that holds its shape.

Flavor it up (optional). Fold in cocoa powder for a chocolate center, cinnamon for warmth, or a spoonful of peanut butter for a salty-sweet note. Stir in nuts or coconut if you like a bit of crunch.

Chill the dough. Cover and refrigerate for 20–30 minutes. This makes rolling clean and easy.

Roll the balls. Use a small cookie scoop or spoon to portion into 1–1.5 inch balls. Roll quickly between your palms to smooth. Place on a parchment-lined tray.

Freeze briefly. Pop the tray in the freezer for 10–15 minutes. Slightly firm balls are easier to dip and won’t melt in warm chocolate.

Melt the chocolate. In a microwave-safe bowl, melt keto chocolate chips with 1–2 teaspoons coconut oil in 20–30 second bursts, stirring between each, until silky. Don’t overheat. Alternatively, melt over a double boiler.

Dip and coat. Using a fork or dipping tool, lower each chilled ball into the melted chocolate. Tap off excess on the bowl’s edge. Set back on the parchment. Sprinkle with flaky salt, chopped nuts, or coconut before the chocolate sets, if using.

Set and serve. Refrigerate 15–20 minutes until the chocolate hardens. Enjoy right away or store for later.