Sift the whey protein isolate and cocoa powder into a mixing bowl to eliminate clumps.

Whisk in the erythritol and sea salt until the dry ingredients are evenly distributed.

Fold in the non-fat Greek yogurt and vanilla extract.

Mix using a spatula until a dense, cohesive dough forms that pulls away from the sides of the bowl.

Divide the dough into 8 equal portions using a kitchen scale for precision.

Roll each portion between the palms of the hands to create uniform spheres.

Chill the spheres in the refrigerator for 20 minutes to allow the proteins to hydrate and the structure to firm before serving.