Beat cream cheese and butter together in medium mixing bowl until creamy (about 90-120 seconds).

Move about half of cream cheese mixture into a second mixing bowl. Add in four tablespoons cocoa powder and espresso, then beat for an additional 90 seconds.

In other half of cream cheese mixture, add sweetener and beat until combined (about 30 seconds). Gently fold espresso cream cheese into sweetened cream cheese. Careful not to over mix as you want a swirling effect in the mix. Cover bowl and refrigerate for 30 minutes.

Prepare a baking pan with parchment paper. Scoop heaping tablespoon sized balls onto parchment surface then place in freezer for 20 minutes.

Remove from freezer and roll gently in cocoa powder. Serve or store in fridge or freezer in covered container.