In a medium bowl, combine your softened cream cheese, jam, sour cream and vanilla extract. Stir until smooth.
Add in your almond flour and sweetener and mix again until well-incorporated.
Finally mix in your chopped raspberry pieces.
Place the mixture in the freezer for ~20-30min.
Put your shredded coconut and sweetener on a plate and mix it together.
Take your batter out of the freezer and roll small balls using your hands.
Roll each ball in the coconut to coat and then set aside on a plate. Repeat with all of the batter.
Freeze the balls again for at least 1-2 hours.
This step is optional but combine chocolate-chips and coconut oil and melt in the microwave.
Drizzle the chocolate over the balls and freeze again for ~10min. (I did this over a wire rack and baking sheet to catch excess chocolate)
Store the balls in a ziplock once frozen and Eat straight from the freezer OR store them in your fridge for a slightly softer texture! Enjoy your keto raspberry coconut balls!