Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup almond flour
- 1/4 cup powdered erythritol (or any keto-friendly sweetener)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
- Additional sweetener or unsweetened shredded coconut for coating (optional)
Instructions:
- Prepare the Truffle Mixture:
- In a mixing bowl, combine softened butter, almond flour, powdered erythritol, lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt.
- Mix Thoroughly:
- Mix the ingredients until a dough-like consistency is formed. If the mixture is too soft, you can refrigerate it for a short time to make it easier to handle.
- Shape the Truffles:
- Scoop out small portions of the mixture and roll them into truffle-sized balls. Place them on a parchment-lined tray.
- Optional Coating:
- If desired, roll the truffles in additional sweetener or unsweetened shredded coconut for coating. This step is optional and depends on personal preference.
- Chill:
- Place the tray of truffles in the refrigerator for at least 30 minutes to firm up.
- Serve:
- Once chilled, the truffles are ready to be served. Keep them refrigerated when not serving.
Nutritional Information (Approximate, per truffle):
- Calories: 60
- Fat: 6g
- Protein: 1g
- Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Net Carbs: 1g
