Step 1

Pre-heat oven to 180°C (356°F).

Step 2

Pour the flour onto a prepared baking tray and spread until there is a thin layer across. Bake for 5-7 minutes, or until an instant read thermometer reads 74°C (165°F). Allow the flour to cool before using.

Step 3

In a medium bowl, combine the cream cheese, the heat treated flour and icing sugar until smooth and lump-free. The batter will be thick but very sticky.

Step 4

Fold in the sugar-free sprinkles and form 6 balls from the batter. It is easier to do this using a scoop rather than your hands as the batter can be very sticky.

Step 5

Either enjoy the truffles straight away or set them on a flat surface prepared with parchment paper and refrigerate. The truffles with firm up in about an hour. To speed up the process, freeze them for 20 minutes.