Soften the bases: Let the cream cheese and butter sit at room temperature until soft. This helps you get a smooth, creamy batter with no lumps.

Mix the wet ingredients: In a medium bowl, beat the cream cheese and butter until fluffy. Add vanilla and a tiny splash of almond extract if using.

Add sweetener: Whisk in powdered sweetener and a pinch of sea salt until fully incorporated. Taste and adjust sweetness. If your sweetener cools the palate (erythritol), consider blending with allulose for a smoother finish.

Fold in the flours: Stir in almond flour and a little coconut flour. You want a soft cookie-dough texture that holds its shape. If it feels too sticky, add 1 teaspoon more almond flour at a time. If it feels too thick, add a splash of almond milk or cream.

Chill the dough: Cover and chill for 30–45 minutes, until the mixture firms up enough to roll without sticking.

Roll the truffles: Scoop about 1 tablespoon per truffle and roll into balls. Place on a parchment-lined tray. If you want “sprinkles” inside, knead a few sugar-free sprinkles into the dough before rolling.

Freeze briefly: Freeze the rolled balls for 15–20 minutes. Cold truffles dip more cleanly and hold their shape.

Melt the coating: In a microwave-safe bowl, melt sugar-free chocolate chips with a teaspoon or two of coconut oil in short bursts, stirring between each. You want a smooth, pourable consistency.

Dip the truffles: Using a fork, dip each chilled ball into the melted chocolate, letting the excess drip off. Place back on the parchment. Add sugar-free sprinkles right away if using.

Set and store: Let the coating firm at room temperature or pop the tray into the fridge for 10–15 minutes. Enjoy chilled or slightly cool for the best texture.