Description
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.
- Use mascarpone for a lighter flavor.
- Chill the mixture if it’s too soft to handle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 0g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2.5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
