No Bake Sugar-Free Lemon Truffles (Keto, Gluten Free)
Enjoy these delicious and creamy lemon cheesecake truffles. They're easy to make, keto, and gluten-free, making them a perfect sweet treat.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet with parchment
Ingredients
Main ingredients
- 200 g Cream cheese softened
- 2 tablespoon Coconut oil melted
- 3 tablespoon Coconut cream from the can
- 1 pinch Salt
- 1 tablespoon Fresh lemon juice
- to taste Lemon liquid stevia
- ½ cup Shredded coconut unsweetened
- 1 tablespoon Lemon zest fresh
- ¼ cup Shredded coconut for rolling
Instructions
Instructions
- Soften your cream cheese if you haven’t already. It’s easier if you leave it out at room temp for a bit before mixing.
- Melt the coconut oil gently till it’s all liquid but not hot. You want it just warm enough to blend with everything.
- In a mixing bowl, combine the softened cream cheese, melted coconut oil, coconut cream, and the pinch of salt. Stir it up real good till smooth and creamy.
- Add the lemon juice and lemon liquid stevia. Mix again, kinda slowly, to make sure it gets fully combined and smooth with no spots.
- Stir in the shredded coconut and lemon zest till everything’s even. The coconut adds texture and the zest wakes up the flavor.
- Now you gotta shape these mixtures. Using a small cookie scoop or your hands, roll into little balls.
- Line a baking sheet with parchment and set those truffle balls on it. Pop the tray into the fridge for at least 30 minutes till they firm up. Once chilled, they’re ready to be your fresh lemony treat.
Notes
Store your truffles in an airtight container in the fridge. They’ll last about a week. For freezing, first chill them on a parchment-lined tray, then transfer to a freezer bag. Thaw in the fridge.