In a mixing dish, blend the cream cheese, vanilla, and sweetener using a spatula. Mix once more until smooth after adding the almond flour. Taste the sweetness and adjust it as desired.
Use greaseproof paper to line a baking sheet. Place 12 dollops of the mixture there (it will be too wet to roll at this point). Put in freezer for 20 to 30 minutes, or until rollable.
Using your hands, form the mixture into truffles, insert a raspberry in the centre, and seal the truffle by pressing the mixture around the fruit. Roll in desiccated coconut or crushed roasted almonds.
Reposition the cheesecake on the baking sheet, freeze it for one to two hours, or store it in the refrigerator until you're ready to enjoy it for a softer cheesecake bite. Simply allow the frozen food to thaw to the appropriate texture at room temperature.