In a bowl, add your softened cream cheese, butter and coconut oil. Use a hand a hand blender to blend until smooth (about 1-2min).
Next add your almond flour and sweetener and mix using a spoon until a soft dough forms.
Add half of the dough to a separate bowl and add green colouring to one and red to the other original bowl.
Take a small piece of red dough and a small piece of green and gently roll them together in your hands to form a soft ball.
Place the ball on a parchment paper lined cookie sheet and repeat for this process for the rest of the dough.
Freeze the dough balls for ~30min before coating.
Add your chocolate-chips and coconut oil to a small bowl and microwave in 30s increments until melted. Stir until smooth.
Dip each dough ball gently in the chocolate mixture using a spoon to coat.
Place the dipped dough balls back on the parchment lined baking sheet and sprinkle red edible glitter or sprinkles on top of each one as you go (you want to do this before the chocolate sets).
Once all of the dough balls are coated, place them back in the freezer for at least an hour before serving. Enjoy your Keto Christmas Chocolates!
Store in an airtight container or large plastic bag in the fridge or freezer.