Add 1/4 cup keto dark chocolate baking chips to a small microwave safe bowl. Melt chips in the microwave at 30 second intervals, stirring in between, until melted.
In a medium bowl, combine heavy whipping cream, melted chocolate, powdered sugar substitute and almond extract. Whip until stiff peaks form.
Using a cookie scoop or tablespoon, scoop 1 inch sized balls of the chocolate mousse onto a parchment lined baking tray, spacing about 1 inch apart. Freeze for 1 hour or until hardened.
Melt remaining 1 cup of keto chocolate baking chips and butter in the microwave at 30 second intervals until melted, stirring in between. Stir in coconut extract.
Using a toothpick or fork dip chocolate truffle in the melted chocolate and replace on the baking sheet. Immediately sprinkle shredded coconut on top.
Store in the refrigerator or freezer until ready to serve.
