Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese (8 oz/225 g, full-fat, softened)
  • Unsalted butter (2 tbsp, softened)
  • Almond flour (1/2 cup, finely ground; not almond meal)
  • Powdered erythritol or monk fruit blend (1/3–1/2 cup, to taste)
  • Fresh lemon zest (from 1–2 lemons; about 2 tsp)
  • Fresh lemon juice (1–2 tbsp, to taste)
  • Vanilla extract (1/2 tsp)
  • Pinch of salt
  • Coconut oil (1–2 tsp, optional, to thin chocolate)
  • Sugar-free chocolate for coating (6–8 oz white, milk, or dark style)
  • Optional coatings: unsweetened shredded coconut, extra lemon zest, crushed freeze-dried raspberries, or a dusting of powdered sweetener

Method
 

  1. Prep your base. In a medium bowl, beat the softened cream cheese and butter with a hand mixer until smooth and fluffy, about 1–2 minutes.
  2. Add flavor. Mix in powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt. Start with the lower amounts of juice and sweetener, then adjust to taste. The mixture should taste bright but balanced.
  3. Thicken. Stir in the almond flour until fully combined. The mixture should be thick enough to scoop but still soft.
  4. Chill to set. Cover and refrigerate for 45–60 minutes, or freeze for 20 minutes, until firm enough to roll without sticking.
  5. Roll the truffles. Use a small cookie scoop or spoon to portion 1-tablespoon mounds. Roll between your palms to form smooth balls. Place on a parchment-lined sheet.
  6. Chill again. Pop the rolled truffles back in the fridge or freezer for 15–20 minutes. Cold truffles are easier to dip cleanly.
  7. Melt coating. In a microwave-safe bowl or double boiler, melt the sugar-free chocolate with 1–2 tsp coconut oil until smooth. Stir often and avoid overheating.
  8. Dip and decorate. Using a fork, dip each chilled truffle into the melted chocolate, letting the excess drip through the fork tines. Return to parchment and, if you like, sprinkle with coconut, lemon zest, or raspberry dust before the coating sets.
  9. Set and serve. Refrigerate 15 minutes to firm up. Enjoy right away or store for later.