ketoKeto Recipes

Keto Lemon Truffles


  • 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)


  1. 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.
  2. 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.
  3. Shape the Truffles:
    • Scoop out small portions of the mixture and roll them into truffle-sized balls. Place them on a parchment-lined tray.
  4. 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.
  5. Chill:
    • Place the tray of truffles in the refrigerator for at least 30 minutes to firm up.
  6. 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

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