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Keto Lemon Truffles - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese (full-fat, softened)
  • Unsalted butter (softened)
  • Almond flour (super-fine)
  • Powdered erythritol or powdered allulose (keto-friendly sweetener)
  • Fresh lemon (zest and juice)
  • Pure vanilla extract
  • Sea salt
  • Unsweetened shredded coconut (for rolling; optional)
  • Additional powdered sweetener (for rolling; optional)
  • Freeze-dried raspberries or lemon zest threads (optional garnish)

Method
 

  1. Soften your base: Leave the cream cheese and butter out for 30–45 minutes until very soft. This helps you get a smooth, lump-free mixture.
  2. Mix the fats: In a medium bowl, beat the cream cheese and butter together with a hand mixer until creamy and fully combined.
  3. Add flavor: Mix in the powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of sea salt. Taste and adjust the sweetness and lemon to your liking.
  4. Thicken it up: Add the almond flour and beat again until the mixture is thick and scoopable. It should hold soft peaks and feel like a thick frosting.
  5. Chill to set: Cover the bowl and refrigerate for 45–60 minutes, or freeze for 20–25 minutes, until firm enough to roll.
  6. Prep coatings: Add shredded coconut to a shallow dish. In another dish, place a little powdered sweetener. If using freeze-dried raspberries, crush them into a fine crumb.
  7. Roll the truffles: Use a small cookie scoop or spoon to portion 1-inch balls. Roll quickly between your palms to smooth, then coat in your chosen topping.
  8. Set and store: Arrange on a parchment-lined tray and chill for 20 minutes to firm up. Transfer to an airtight container.
  9. Serve: Enjoy straight from the fridge for a firmer bite, or let them sit at room temp for 5 minutes for extra creaminess.