These keto lemon truffles are a refreshing no-bake dessert with a creamy texture and bright citrus flavor. Made with simple pantry ingredients, they come together quickly and are perfect for anyone following a low-carb or keto lifestyle who still wants something sweet and satisfying.
Why You’ll Love This Recipe
These truffles are incredibly easy to make and require no baking at all. They are rich and filling thanks to their high fat content, helping keep hunger at bay. The lemon zest adds a fresh, zesty flavor that balances the creaminess of the cheese, making them taste light despite being indulgent. They are also great for meal prep since they store well in both the fridge and freezer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 oz cream cheese, softened
3 tbsp powdered monk fruit sweetener or powdered erythritol
1/4 cup almond flour
1 tsp lemon zest
1/2 tsp vanilla extract
Optional coating: shredded unsweetened coconut or powdered erythritol
Directions
Add the softened cream cheese to a mixing bowl and stir until smooth and creamy.
Mix in the powdered sweetener until fully incorporated and no lumps remain.
Add the vanilla extract and lemon zest, then mix well.
Stir in the almond flour until a thick, dough-like consistency forms.
If the mixture feels too soft, refrigerate it for about 10 minutes to firm up.
Scoop small portions and roll into bite-sized balls.
If desired, roll each truffle in shredded coconut or powdered sweetener.
Place the truffles on a parchment-lined tray and chill in the refrigerator for at least 20 minutes before serving.
Servings and timing
This recipe makes 12 truffles.
Single serving size is 1 truffle.
Preparation time is about 15 minutes.
There is no cooking time since this is a no-bake recipe.
Total time required is approximately 15 minutes, plus chilling time.
Variations
For a stronger lemon flavor, add a little extra zest.
Swap almond flour with coconut flour, but reduce the amount to about 1 1/2 tablespoons since it absorbs more moisture.
Use mascarpone cheese instead of cream cheese for a milder, softer flavor.
Add a pinch of turmeric for a subtle color boost without affecting taste.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for up to 6 to 7 days.
For longer storage, freeze them for up to 2 months.
When ready to eat from frozen, thaw them in the refrigerator until soft.
These truffles are best enjoyed chilled and do not require reheating.
FAQs
Can I make keto lemon truffles ahead of time?
Yes, these truffles are perfect for making in advance and keep their flavor and texture very well when chilled.
Do these truffles melt at room temperature?
They can soften fairly quickly at room temperature, so it’s best to keep them refrigerated until serving.
Can I use a different sweetener?
Yes, any keto-friendly powdered sweetener works, but powdered forms are best to avoid a gritty texture.
Is lemon juice necessary in this recipe?
The zest alone provides strong lemon flavor, so lemon juice is optional and can be skipped.
Can I add protein powder or collagen?
Yes, but add only a small amount so the mixture does not become too dry.
Are these truffles suitable for meal prep?
Absolutely, they store well and are convenient for quick snacks or desserts.
Can I make them dairy-free?
You can try using a dairy-free cream cheese alternative, but texture and flavor may vary.
Why is my mixture too soft?
Softness usually means the cream cheese is too warm. Chill the mixture briefly before rolling.
Can kids eat these truffles?
Yes, the ingredients are simple and mild, making them suitable for all ages.
How many net carbs are in one truffle?
Each truffle contains approximately 2 grams of net carbs.
Conclusion
Keto lemon truffles are a quick, no-bake dessert that delivers rich creaminess with a refreshing citrus twist. With minimal ingredients, easy preparation, and excellent storage options, they are a reliable treat for busy days and keto-friendly lifestyles.
No-bake keto lemon truffles made with cream cheese, almond flour, and lemon zest for a rich, creamy, low-carb dessert. Perfect for a refreshing snack or after-dinner treat.
Ingredients
6 oz cream cheese, softened
3 tbsp powdered monk fruit sweetener or powdered erythritol
1/4 cup almond flour
1 tsp lemon zest
1/2 tsp vanilla extract
Optional coating: shredded unsweetened coconut or powdered erythritol
Instructions
Add softened cream cheese to a mixing bowl and stir until smooth.
Mix in the powdered sweetener until fully incorporated.
Add vanilla extract and lemon zest, then stir well.
Mix in almond flour until the mixture forms a thick, dough-like consistency.
If too soft, refrigerate for 10 minutes to firm up.
Scoop and roll into bite-sized balls.
Optional: roll each truffle in shredded coconut or powdered sweetener.
Place on a parchment-lined tray and refrigerate for at least 20 minutes before serving.
Notes
For a stronger lemon flavor, add extra zest.
Substitute coconut flour (1 1/2 tbsp) if needed, but it absorbs more moisture.
