Keto Lemon Truffles

Ohhh these are little sunshine bites 🍋✨
Creamy, zesty, and melt-in-your-mouth—perfect for when you want dessert without blowing keto.

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🍋 Keto Lemon Truffles

Ingredients (Makes ~12–14 truffles)

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• ½ cup powdered erythritol or monk fruit blend
• 1 tbsp fresh lemon juice
• 1 tbsp lemon zest (adjust to taste)
• ½ tsp vanilla extract
• Pinch of salt

Optional Coatings

• Powdered erythritol
• Unsweetened shredded coconut
• Finely chopped almonds
• Sugar-free white chocolate (keto-friendly)

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👩‍🍳 Instructions

1. Mix Base
   • Beat cream cheese + butter until smooth and fluffy
2. Flavor It
   • Add powdered sweetener, lemon juice, zest, vanilla, and salt
   • Beat until fully combined and creamy
3. Chill
   • Refrigerate mixture 30–45 minutes until firm enough to scoop
4. Shape
   • Scoop and roll into bite-size balls
5. Coat
   • Roll in desired coating or dip in melted keto white chocolate
6. Set
   • Chill 15 minutes to firm up

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🧠 Approx Keto Macros (per truffle)

• Calories: ~95
• Fat: ~9g
• Protein: ~1g
• Net Carbs: ~1–1.5g

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🔥 Pro Tips

• Zest first, then juice (easier + more flavor)
• Powdered sweetener = smooth texture (no grit)
• For stronger lemon: add ⅛ tsp lemon extract
• Store in fridge up to 7 days or freeze up to 2 months

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🔄 Flavor Twists

• Lemon cheesecake truffles (add pinch cinnamon)
• Lemon-blueberry (tiny amount freeze-dried blueberry powder)
• Lemon coconut fat bombs
• Dairy-light: swap part butter for coconut oil