In a large bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and a pinch of salt.

Pour in the melted butter and vanilla extract. Mix until the dough starts to come together. If the mixture is too fragmented, add water a tablespoon at a time until it becomes cohesive.

Roll the mixture into 1-inch balls and place them onto a wax paper-lined baking sheet.

Chill the truffles in the freezer for at least one hour to firm up.

In a heatproof bowl above a pan of simmering water, combine the chopped sugar-free dark chocolate and cocoa butter or coconut oil. Stir until smooth.

Once the truffles are frozen and the chocolate is melted, drop each truffle into the chocolate mixture. Turn gently to coat.

Lift the truffles out with a fork and let the excess chocolate drip back into the bowl. Place them back on the baking sheet.

If desired, add toppings before the chocolate sets.