Coatings of choice: shredded unsweetened coconut, chopped peanuts, cocoa powder, granulated sweetener, etc.
Instructions
Combine the first four ingredients in a food processor until smooth. Add the rest of the truffle ingredients and mix again. Chill the dough in the freezer for a little bit until it's firm and scoopable. Use a tablespoon cookie scoop to scoop balls of the truffle dough onto a wax paper-lined cookie sheet. Chill in the freezer until fairly firm, then roll the balls into the desired coatings of your choice. Store in the refrigerator. Yields about 35 truffles.
Notes
There are 1.5 grams of net carbs per truffle from the beans. This is well with THM:S guidelines.
Recipe by Briana Thomas at https://www.briana-thomas.com/chocolate-cream-cheese-truffles/