Add the cream, butter, keto powdered sugar, liquid stevia, and salt to a medium saucepan set over medium heat. Bring the mixture to a boil, then boil until it’s thick, glossy, and reduced to about ½ to ⅔ cup, about 4-5 minutes, whisking frequently. Remove from the heat and whisk in the vanilla.
¾ cup heavy whipping cream, 3 tablespoons unsalted butter, 1½ tablespoons keto powdered sugar, ⅛ teaspoon liquid Stevia extract, 1 pinch kosher salt, 1¼ teaspoons pure vanilla extract
Add the coconut and reduced cream mixture to a large heat-proof bowl and stir to combine. Cool to room temperature.
1 cup shredded unsweetened coconut
Lay a piece of plastic wrap directly on top of the coconut mixture. Place the coconut in the freezer until the mixture is firm enough to shape into balls when squeezed, about 10 minutes.
Divide the mixture into 9 equal parts and shape each into a ball, squeezing gently so they hold their shape. Gently press 1 almond into each coconut ball. Freeze for 5-10 minutes.
9 whole almonds
Melt the chocolate in a double boiler or microwave-safe bowl. Dip each coconut ball in chocolate, then place it on a tray lined with wax paper or parchment paper. If there is any chocolate leftover, drizzle it decoratively on top.
4.5 ounces stevia-sweetened dark chocolate
Let the chocolate set before serving.