These keto lemon truffles are bright, creamy, and satisfy a sweet tooth without the sugar spike. They use a cream cheese and butter base to keep things rich and low-carb.
Ingredients
8 oz Cream cheese (softened)
1/4 cup Unsalted butter (softened)
1/2 cup Powdered erythritol or monk fruit sweetener
1 tbsp Lemon zest (freshly grated)
2 tbsp Fresh lemon juice
1/2 tsp Vanilla extract
1/4 cup Coconut flour (to help firm the texture)
Optional Coating: Extra powdered sweetener or unsweetened shredded coconut
Instructions
Cream the Base: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Add Flavor & Sweetener: Mix in the powdered sweetener, lemon zest, lemon juice, and vanilla extract. Ensure there are no lumps.
Thicken: Stir in the coconut flour. Let the mixture sit for about 5 minutes; the coconut flour will absorb the moisture and make the “dough” scoopable.
Chill: Place the bowl in the refrigerator for at least 30 to 60 minutes. This makes the rolling process much cleaner.
Roll: Use a small scoop or teaspoon to form 1-inch balls. Roll them between your palms until smooth.
Coat: Roll each truffle in powdered sweetener or shredded coconut for a finished look.
Store: Keep these in an airtight container in the fridge. They taste best when chilled!
Quick Tips
Texture: If the mixture feels too soft even after chilling, add one more tablespoon of coconut flour.
Zest: For the best flavor, zest the lemon before you juice it. The oils in the skin provide that punchy citrus aroma that juice alone lacks.
Dairy-Free? You can swap the cream cheese and butter for a firm vegan cream cheese and coconut oil (solid state), though the texture will be slightly softer.
