Strawberry Cheesecake Bombs

1. In a large mixing bowl, combine the room temperature  cream cheese, coconut oil, sugar-free  strawberry jello powder, vanilla extract, and almond flour.
2. Using a hand mixer or stand mixer, beat all the ingredients together until well combined and smooth.
3. Using a small cookie scoop or spoon, scoop out portions of the mixture and place them onto parchment paper-lined baking sheets. You should be able to make about 20 balls.
4. Optional: If desired, hand-roll the mixture into smooth balls and then roll them in additional almond flour or grated coconut for added texture and flavor.
5. Chill the balls in the refrigerator until firm, approximately 1-2 hours.
6. Once chilled, transfer the  cheesecake bombs to an airtight container and store them in the refrigerator or freezer until ready to enjoy.

Nutritional Information (Per Serving):