Directions
1
Blend together cream cheese, confectioners sugar, almond flour, monk fruit, vanilla, and salt until creamy.
2
Shape one spoonful of the mixture into a ball and place onto baking sheet lined with parchment paper. Repeat until entire mixture is used. Freeze 20 minutes so that truffles firm.
3
Melt chocolate in batches. It is most beneficial to melt 1/4 cup of chocolate at a time. After chocolate is melted, spoon over frozen truffles until all are covered. Freeze for 5 minutes.