Ingredients (Makes 12–14 Truffles)
Truffle Filling
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Coating Options
- 3–4 ounces sugar-free white chocolate, melted
- Or 1/4 cup unsweetened shredded coconut
- Or 1/4 cup finely chopped nuts (almonds, pistachios, pecans)
- Or unsweetened cocoa powder for dusting
Preparation Time
Prep time: 15 minutes
Chill time: 1–2 hours
Total time: About 1 hour 15 minutes
Step-by-Step Instructions
Step 1: Prepare the Filling
- In a medium bowl, combine cream cheese and butter.
- Beat with a hand mixer or whisk until completely smooth and creamy.
- Add powdered sweetener, lemon juice, lemon zest, and vanilla extract.
- Mix until fully incorporated and smooth. Taste and adjust sweetness or lemon if desired.
Step 2: Chill the Mixture
- Cover the bowl and refrigerate the filling for 30–60 minutes.
- Chilling makes it easier to shape the truffles without them sticking.
Step 3: Shape the Truffles
- Using a small cookie scoop or teaspoon, scoop portions of chilled filling.
- Roll between your palms to form smooth balls.
- Place truffles on a parchment-lined baking sheet.
Tip: Lightly wet your hands with water or cocoa butter to prevent sticking.
Step 4: Prepare Coating
- White Chocolate Coating: Melt sugar-free white chocolate in 15–30 second intervals in the microwave, stirring between each interval until smooth.
- Alternative Coatings: Place shredded coconut, chopped nuts, or cocoa powder in shallow bowls for rolling.
Step 5: Coat the Truffles
- For chocolate coating: Dip each truffle into melted white chocolate using a fork or skewer. Allow excess chocolate to drip off.
- For coconut, nuts, or cocoa powder: Roll truffles in coating until fully covered.
Step 6: Chill to Set
- Place coated truffles back on parchment-lined tray.
- Refrigerate for at least 30–60 minutes to allow truffles to firm.
Texture Expectations
- Smooth, creamy interior
- Tangy lemon flavor balanced with sweetness
- Optional crisp or textured coating depending on choice
If truffles are too soft: Chill longer before shaping and coating.
If too firm: Allow to sit at room temperature for a few minutes before serving.
Flavor Variations
- Lemon Raspberry: Fold in a few freeze-dried raspberries into the filling.
- Lemon Poppy Seed: Add 1 teaspoon poppy seeds to the filling.
- Lemon Almond: Roll truffles in finely chopped toasted almonds instead of chocolate.
- Lemon White Chocolate Mint: Add 1/4 teaspoon peppermint extract and coat in sugar-free white chocolate.
Storage Instructions
Refrigerator: Store in airtight container for up to 1 week.
Freezer: Store in airtight container for up to 2 months. Thaw in refrigerator before serving.
Approximate Nutrition (Per Truffle)
Calories: 90–110
Net Carbs: 1–2g
Protein: 1–2g
Fat: 9–10g
