Prep the strawberries. Add the freeze-dried strawberries to a zip-top bag and crush with a rolling pin, or pulse in a food processor. You want a mix of fine powder and tiny flakes for texture.

Mix the base. In a medium bowl, beat the softened cream cheese until smooth. Add almond flour, protein powder, sweetener, vanilla, salt, and most of the crushed strawberries (reserve a tablespoon for garnish). Stir until a thick, scoopable dough forms.

Adjust sweetness and texture. Taste the mixture. If you want it sweeter, add a bit more powdered sweetener. If it’s too soft, add a tablespoon of almond flour or protein powder to tighten it up. The dough should hold a ball shape.

Chill briefly. Cover the bowl and chill for 15–20 minutes. This makes rolling cleaner and helps the truffles keep their shape.

Roll into balls. Scoop about 1 tablespoon of dough per truffle and roll between your palms to form smooth balls. Place on a parchment-lined plate or tray. You should get 14–18 truffles, depending on size.

Freeze to set. Freeze the rolled truffles for 15 minutes. This step keeps them from melting when you dip them.

Melt the coating. In a microwave-safe bowl, combine sugar-free white chocolate and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. Do not overheat. Alternatively, melt over a double boiler.

Dip and decorate. Using a fork or skewer, dip each chilled truffle into the melted chocolate. Let excess drip off, then return to the parchment. Sprinkle with crushed strawberries, coconut, or nuts before the coating sets.

Set and serve. Refrigerate 15 minutes to firm up. Enjoy right away or store for later.