In a large mixing bowl, combine softened cream cheese, almond flour, cocoa powder, powdered erythritol, and vanilla bean paste.

Beat the mixture with a hand mixer or stand mixer until thick, smooth, and no streaks of almond flour remain.

Cover the bowl with plastic wrap and refrigerate for 30 minutes until the mixture is firm enough to roll.

Line a baking sheet with parchment paper.

Use a small cookie scoop or tablespoon to portion the chilled mixture into 12 equal mounds.

Roll each portion between your hands to form smooth balls and place them on the prepared baking sheet.

In a microwave-safe bowl, add sugar-free dark chocolate chips and coconut oil.

Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.

Using a fork or toothpick, dip each chilled ball into the melted chocolate, turning to coat completely.

Let excess chocolate drip back into the bowl, then place each coated ball back on the parchment-lined baking sheet.

While the chocolate is still wet, sprinkle balls with crushed nuts, shredded coconut, or dust lightly with cocoa powder, if using.

Refrigerate the tray for 1 hour, or until the chocolate coating is fully set.

Serve chilled and store any leftovers in an airtight container in the refrigerator.