Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 truffles
Ingredients
- 8 oz (225 g) cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1/4 cup powdered erythritol or your preferred keto powdered sweetener
- 2 tbsp coconut flour
- 1 tbsp lemon zest (from 1–2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Coating (Optional):
- 1/4 cup unsweetened shredded coconut
- Extra lemon zest
- Powdered erythritol
Instructions
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sweetener, coconut flour, lemon zest, lemon juice, vanilla extract, and salt. Beat until fully combined.
- Refrigerate the mixture for 30–60 minutes, or until firm enough to scoop.
- Scoop about 1 tablespoon of the mixture and roll it into a ball using your hands.
- Roll each truffle in shredded coconut, extra lemon zest, or powdered erythritol, if desired.
- Place the truffles on a parchment-lined tray and refrigerate for another 20–30 minutes before serving.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition (Per Truffle, Approximate)
- Calories: 90
- Fat: 9 g
- Protein: 2 g
- Total Carbohydrates: 3 g
- Fiber: 1 g
- Net Carbs: 2 g
- Sugar: <1 g
Tips
- For a brighter lemon flavor, add an extra teaspoon of finely grated lemon zest.
- If the mixture is too soft after chilling, stir in an additional teaspoon of coconut flour.
- For a chocolate twist, drizzle the chilled truffles with melted sugar-free dark chocolate.
- These truffles taste best served chilled, with a creamy, cheesecake-like texture and a refreshing citrus finish.
