Low-Carb Lemon Truffles
Ingredients
8 oz (225 g) cream cheese, softened
3 tbsp unsalted butter, softened
2 cups almond flour
½ cup powdered erythritol or your favorite keto powdered sweetener
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Pinch of salt
Optional Coating
Unsweetened shredded coconut
Extra lemon zest
Powdered erythritol
Finely chopped almonds
Instructions
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Add the powdered sweetener, lemon juice, lemon zest, vanilla, and salt. Mix well.
Stir in the almond flour until a soft dough forms.
Refrigerate the mixture for 30–45 minutes until firm enough to roll.
Scoop out about 1 tablespoon of the mixture and roll into bite-sized balls.
Roll each truffle in shredded coconut, powdered sweetener, chopped almonds, or extra lemon zest.
Refrigerate for at least 1 hour before serving for the best texture.
Tips
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 3 months. Thaw in the refrigerator before serving.
For a stronger lemon flavor, add an extra teaspoon of lemon zest or a few drops of lemon extract.
Prep Time: 15 minutes
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: About 18–20 truffles
