Soften the cream cheese. Let it sit at room temperature for 15–20 minutes so it blends smoothly. If you’re in a rush, microwave it for 10–15 seconds until just pliable, not melted.

Mix the base. In a large bowl, beat the cream cheese with the vanilla, lemon zest (if using), sweetener, and salt until creamy and smooth.

Add dry ingredients. Stir in the protein powder and almond flour. Start with the lower amount of milk and mix until a thick, dough-like texture forms. Add more liquid 1 teaspoon at a time if it’s too crumbly.

Fold in raspberries. Gently mix the crushed freeze-dried raspberries into the dough. They’ll tint the mixture with pretty pink specks and add bright flavor.

Taste and adjust. Check sweetness and tartness. Add a bit more sweetener if needed, or a squeeze of lemon for extra zing.

Chill for easier rolling. Cover the bowl and chill the dough for 15–20 minutes. This helps it firm up so it doesn’t stick to your hands.

Roll into balls. Scoop about 1 tablespoon per ball (or use a small cookie scoop). Roll between your palms to form smooth balls, then set them on a parchment-lined plate.

Coat (optional). Roll each ball in finely ground almonds, coconut, or more crushed raspberries for extra texture and color.

Set and store. Chill the finished balls for at least 30 minutes to set. Store as directed below.