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Line a baking sheet with parchment or waxed paper.
In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Stir in the butter and vanilla extract until the dough comes together. Stir in the chocolate chips.
Roll into 1 ½ inch balls, then form into low egg-shaped ovals. If you find your dough a bit too crumbly to form, stir in 1 tablespoon of water.
Place the eggs on the prepared baking sheet and freeze until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate and cocoa butter. Stir frequently until melted and smooth.
Working with one egg at a time, dip each into the melted chocolate and toss to coat. Lift out with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.
If using sprinkles, sprinkle on the eggs right after dipping, before the chocolate sets. Then refrigerate until firm
For white chocolate drizzle, place the white chocolate in another heat proof bowl and set over the warm pan to melt, stirring constantly.
Place the melted chocolate in a ziploc baggie with the very corner snipped off to pipe it over the truffles. Then refrigerate until firm.