Remove cream cheese from the refrigerator and allow it to soften at room temperature for about 30 minutes. This ensures a smooth mixture without lumps.

In a medium mixing bowl, combine softened cream cheese and butter (if using). Beat with a hand mixer or stir vigorously until smooth and creamy.

Add powdered sweetener, cocoa powder, vanilla extract, and almond flour. Mix until fully combined and smooth. Scrape down the sides of the bowl as needed.

If the mixture feels too soft, add a little more almond flour. If it’s too thick or crumbly, add heavy cream one teaspoon at a time until the mixture is pliable but firm.

Place the bowl in the refrigerator for 20–30 minutes. Chilling makes the mixture easier to roll into balls.

Line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion the mixture and roll into small balls using your hands.

Roll the balls in cocoa powder, shredded coconut, or chopped nuts. For chocolate-coated balls, dip them in melted sugar-free chocolate mixed with coconut oil.

Place the finished balls back in the refrigerator for at least 30 minutes to firm up completely before serving.