Heat the heavy cream in a medium saucepan over high heat until it starts to bubble. Reduce the heat and let it simmer for 10 minutes, making sure there are bubbles present.
Turn the heat down to low and stir in the butter, Sukrin Gold, egg yolks, xanthan gum, vanilla extract, coconut flour, shredded coconut, walnuts, and the 1/4 cup melted chocolate.
Stir until well combined and then transfer the mixture to a bowl.
Place the bowl in the freezer and freeze the mixture for 6-8 hours.
Remove the mixture from the freezer and roll into 30 balls. (Grease your hands with butter or oil prior to rolling.)
Melt the remaining 2 cups of keto-friendly chocolate in a double boiler or microwave.
Use a fork to dip each ball into the melted chocolate, then place each one on a parchment paper lined baking sheet.
Sprinkle coarse salt on top of each candy while still wet.
Let the chocolate coating set and harden before serving.
Store any leftovers in the refrigerator.