Sugarfree Lemon Truffles (Banting, Keto, Diabetic, Glutenfree)

Indulge in these delightful lemon truffles, a perfect keto-friendly treat! These bite-sized beauties are bursting with zesty lemon flavour and a hint of coconut, making them irresistible and guilt-free.

INGREDIENTS:

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1/2 cup Erythritol or your preferred keto-friendly sweetener
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐂𝐨𝐚𝐭𝐢𝐧𝐠:

• Extra shredded coconut or almond flour
• Additional sweetener (optional)

INSTRUCTIONS:

𝐏𝐫𝐞𝐩𝐚𝐫𝐞 𝐭𝐡𝐞 𝐌𝐢𝐱𝐭𝐮𝐫𝐞:

1. In a large mixing bowl, combine the softened butter and cream cheese. Beat until smooth and creamy.
2. Add the erythritol, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
3. Stir in the almond flour, coconut flour, and shredded coconut. Mix until the dough comes together.

𝐂𝐡𝐢𝐥𝐥 𝐭𝐡𝐞 𝐌𝐢𝐱𝐭𝐮𝐫𝐞: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or until the mixture is firm enough to roll into balls.

𝐅𝐨𝐫𝐦 𝐭𝐡𝐞 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬: Once chilled, use a small cookie scoop or a spoon to portion out the mixture. Roll each portion into a ball between your palms.

𝐂𝐨𝐚𝐭 𝐭𝐡𝐞 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬: Roll each truffle in your choice of coating, such as additional shredded coconut, almond flour, or a mixture of sweetener and coconut flour.

𝐂𝐡𝐢𝐥𝐥 𝐀𝐠𝐚𝐢𝐧: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another hour to set.

Store the truffles in an airtight container in the refrigerator for up to one week.

Enjoy these refreshing lemon truffles whenever you crave a sweet, zesty treat!

#KetoDesserts #LemonTruffles #HealthyTreats #LowCarbDelights #ZestyLemon

Recipe source: Chris Koupparis