Microwave the sugar-free white chocolate chips for 20 seconds. Stir. If they aren't completely melted microwave at 10 seconds intervals. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, cream cheese, sweetener, extracts, and a pinch of the sprinkles. Form into 2 balls with your hands. Cover each ball with white chocolate. Sprinkle on a few sprinkles. Pop into the freezer for a minute to set the chocolate.
Large Batch:
Microwave the sugar-free white chocolate chips for 30 seconds. Stir. If they aren't completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, cream cheese, sweetener, extracts, and ½ a tablespoon of the sprinkles. Form into 12 balls with your hands. Cover each ball with white chocolate. Sprinkle on a few sprinkles. Place in the fridge or freezer for a few minutes to set the chocolate.
Notes
Nutrition: The nutrition facts are for 1 truffle. There are 2 NET carbs in each truffle. Extracts: To really yield a true cake batter flavor you need this combination of the 3 extracts. If you prefer you can just use vanilla for more of a vanilla-flavored truffle.Substitutions: swap out the white chocolate for a sugar free dark chocolate. To Store: keep in an airtight container in the fridge for up to five days. To Freeze: store in a freezer bag or container for up to two months. Thaw in the fridge or eat frozen.Notes on Sweeteners: